Hokkaido ramen is a mix of many different styles, each delectable in its own way. In Sapporo, you’ll find miso ramen with thick, wavy noodles. It’s topped with local ingredients such as Hokkaido butter, sweet corn, and even fresh scallops—proof that seafood finds its way into most great Hokkaido cuisine.
In Hakodate, you can enjoy shio ramen, which has a salty chicken broth sometimes with an added touch of pork. The noodles are thin, straight, and served a bit soft.
Asahikawa is known for its shoyu ramen, a soy-based broth made with chicken, seafood, and pork bone topped with a thin layer of oil that floats on top of the soup. The noodles are thin, wavy, and chewy and are made with a lower water content so they can soak up more ramen broth.