Sapporo Ramen — Miso Soul of the North

Sapporo is the birthplace of miso ramen — the rich, hearty cousin of tonkotsu and shoyu styles. Developed in the 1960s to combat Hokkaido's harsh winters, Sapporo miso ramen features thick, chewy noodles in a robust pork-and-chicken broth flavored with fermented soybean paste (miso), topped with sweet corn, butter, bean sprouts, chashu pork, and green onions. The butter melts into the broth, creating a creamy richness unique to Hokkaido.

Ramen Yokocho (ラーメン横丁) is a narrow alley in Susukino district housing 17 historic ramen shops, each with 8-10 counter seats. The most famous is Sumire (すみれ), serving since 1964 with a thick, almost paste-like miso broth that coats every noodle strand. The experience is pure post-war Sapporo — cramped, steaming, delicious.