Miso Ramen Style

Miso ramen (미소 라멘) is a lineage of ramen that uses miso as its tare, originating in Sapporo in the 1950s. The basic method involves stir-frying miso with aromatic vegetables and dissolving it into the broth. Although it emerged last among the four major tare styles (shoyu, shio, miso, and tonkotsu), its association with Hokkaido's regional identity made it one of the three major ramen traditions of Japan (Sapporo, Hakata, and Kitakata).

It was developed around 1954 by Morito Omiya (오미야 모리토) at Aji no Sanpei (아지노 산페이) in Sapporo. The widely accepted account holds that he drew inspiration from a customer's request to add noodles to tonjiru (pork miso soup). Omiya, who believed that "miso is good for the body," refined the dish over several years before formally adding miso ramen to the menu, and it became known nationwide through media coverage in the 1960s. Later, alongside the expansion of the Dosanko (도산코) franchise, miso ramen spread throughout Japan as "the taste of Sapporo."

• Broth: Roasted miso tare is combined with pork-bone broth. Each shop blends miso from several regions, resulting in either a sweet style centered on white miso or a richer style centered on red miso.

• Wok cooking: Bean sprouts, onions, and minced meat are stir-fried over high heat in a Chinese wok coated with lard, then combined with broth and miso to finish each bowl individually. This is a distinctive process unique to miso-style ramen that sets it apart from other ramen.

• Noodles: Thick, curly noodles with a yellowish hue. Nishiyama Seimen (니시야마 제면) of Sapporo is regarded as the standard.

• Toppings: In addition to stir-fried bean sprouts and minced meat, ginger is a hallmark of the traditional style, while corn and butter became established toppings alongside the growth of tourism.

• Sanpei lineage: The lineage originating with Ajino Sanpei (아지노 산페이). It features a relatively light broth that brings out the sweetness of stir-fried vegetables.

• Sumire lineage: A rich miso style established by the sibling shops Junren&Sumire (준렌&스미레), which opened in 1964. Its defining feature is a film of lard covering the surface of the broth, keeping it hot until the last mouthful, and it has become the mainstream style of modern miso ramen.

• Expansion beyond miso: Variations combining regional miso varieties, such as Shinshu miso and Hatcho miso, have also developed outside Sapporo.

Sapporo Ramen Alley (삿포로의 라멘 골목), formed in 1951 as Japan's first ramen alley, has served as a hub for miso ramen tourism. Hokkaido's local environment is reflected throughout the conventions of the miso style, including the use of lard to help retain the broth's heat in the cold climate.