Sapporo miso ramen

Miso ramen appeared in 1950s Sapporo at Aji no Sanpei, where owner Morito Omiya added fermented soybean paste to a pork soup at a customer’s request. It worked: miso is filling, thickens the broth and stands up to the city’s thick, wavy yellow noodles. The butter-and-sweetcorn topping, both island staples, anchors the dish in its territory. It was the first ramen to establish itself as a regional specialty, ahead of Hakata and Kitakata.