A Journey Through Japan’s Ramen Heritage: Sapporo’s Iconic Miso Ramen

The Birthplace of Miso Ramen Nestled in the heart of Hokkaido, Sapporo is a city famed for its snow-covered winters, vibrant festivals, and, most notably, its miso ramen. While ramen itself has roots in Chinese cuisine, miso ramen is a distinctly Japanese creation, first developed in the 1950s. It emerged from a simple yet profound idea: to create a dish hearty enough to sustain people through Hokkaido's harsh winters. Miso, a fermented soybean paste rich in umami, became the centerpiece of this ramen style. The story begins with Aji no Sanpei, a small ramen shop in Sapporo. Legend has it that the shop’s owner, Omiya-san, wanted to innovate beyond the existing soy sauce and salt-based ramen broths. Inspired by the robust flavor profile of miso, he experimented with blending it into a chicken and pork bone broth, creating a soup that was both creamy and deeply savory. Paired with thick, curly noodles designed to hold the dense broth, the dish became an instant hit.