Asahikawa Shoyu Ramen: Where to Eat (Hokkaido)

The true essence of Asahikawa shoyu ramen is a double stock that combines an animal based broth of pork and chicken bone with a seafood stock of dried sardines and kelp. As a logistics hub, Asahikawa had easy access to quality dried sardines and kelp, and with thriving pig farming, this powerful soy sauce flavor took shape. Its roots are said to date to around 1947 just after the war, when long established stalls such as Aoba and Hachiya are said to have shaped the original form. The lard covering the broth is a clever way to keep heat from escaping in this cold land.

Highlights

• A soy sauce flavor with depth from a double stock blending animal and seafood bases
• Lard that caps the broth, adding fragrance and richness while keeping it piping hot
• Curly, medium thin noodles that lift the soup well
• A bowl suited to a cold region, with the fragrance of dried sardines tightening the aftertaste

Enjoying the Seasons

In Asahikawa, known for harsh cold, this bowl that stays hot is a strong ally in winter. Slurping ramen amid snowy scenery is exceptional and popular with tourists. Even in summer the firm savor of soy sauce stirs the appetite, and it is loved by locals all year round.

Access and Basic Information

• Area: within Asahikawa. Asahikawa Ramen Village, opened in 1996, gathers famous shops from around the city
• Access: shops are scattered around JR Asahikawa Station and across the city
• Price range: roughly 800 to 1100 yen per bowl
• Note: many people stop by in combination with a visit to Asahiyama Zoo

Practical Travel Notes

• Timing: lines grow long at lunch, so just after opening or a later lunch around 2 pm is a good target. Some shops stay open into the evening, but others close once the soup sells out, so an early visit is safer.
• Tips for tasting: if you want to compare several shops in one place, Asahikawa Ramen Village is convenient. To tour the scattered famous shops efficiently, focusing first on the area around the station makes moving around easier.
• Nearby spots: pairing a bowl with Asahiyama Zoo or the shopping complex connected to Asahikawa Station rounds out a day of sightseeing. In winter, visiting during a snow light event makes a hot bowl of ramen all the more appealing.
• Budget: a bowl plus toppings often stays within the low thousands of yen, making it easy to sample several shops.

A Quick Tip

The lard on the surface makes it hot, so take it slowly at first. Savor the sardine rich broth and the sharpness of the soy sauce together with the noodles at your leisure. The depth of the Asahikawa double stock is best felt from that first sip of soup.