The Holy Trinity of Ramen: A Guide to Hokkaido's "Three Great"

When you think of Hokkaido, you might picture vast snowy landscapes, fresh seafood, and lavender fields. But for those in the know, the northern island's true claim to fame is its ramen. Forget everything you know about this Japanese staple; Hokkaido has a style all its own. In fact, it's home to Japan's "Three Great Ramens," each with a unique personality reflecting its city of origin.

1. Sapporo's Miso Marvel

Sapporo is the undisputed champion of miso ramen. The story goes that a local restaurant created this rich, comforting bowl by combining pork-based broth with savory miso paste. This isn't your average light soup. Sapporo ramen is characterized by its robust, oily broth, which is perfect for keeping you warm during the city's famously cold winters. It's often stir-fried with vegetables like cabbage and bean sprouts before the broth is added, giving it a depth of flavor you won't find anywhere else. Topped with a slice of rich butter and sweet corn, it's a truly iconic dish.

2. Asahikawa's Shoyu Standout

Head north to Asahikawa, and the ramen scene shifts dramatically. Here, the reigning king is shoyu (soy sauce) ramen. But this isn't just any soy sauce broth. Asahikawa's version is based on a complex seafood and pork stock, giving it a lighter, clearer taste than Sapporo's miso. The surface is often topped with a thin layer of oil to prevent the soup from cooling down in the frigid climate, so you can enjoy every last drop while it's piping hot. The noodles are typically thin and wavy, perfectly capturing the delicate shoyu flavor.

3. Hakodate's Salt Savior

Finally, we arrive in the port city of Hakodate, where the ramen of choice is shio (salt) ramen. This is arguably the simplest of the three, but don't mistake simplicity for a lack of flavor. Hakodate ramen features a beautiful, translucent broth, often made from chicken and kelp, that is seasoned with just salt. This light and clean base allows the true flavor of the ingredients to shine through. The noodles are straight and firm, and the bowl is typically garnished with a classic slice of chashu pork, bamboo shoots, and a sprinkle of green onions. It's a refreshing and elegant take on a Japanese classic.

Whether you're warming up with a rich miso bowl in Sapporo, enjoying a shoyu masterpiece in Asahikawa, or savoring a light shio broth in Hakodate, a trip to Hokkaido is a culinary journey you won't forget. Which one will you try first?