Ramen

Kushiro Ramen

  • 01Hokkaido

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  • 01Hokkaido

Dish log

Kushiro Ramen
Image attribution: AI-generated image · GPT Image 2.5 Sunburst

Kushiro Ramen that pairs a light soy sauce soup made with bonito dashi with ultra-thin curly noodles.

Dish profile

About this dish

Main ingredients
ultra-thin curly noodles, bonito dashi, soy sauce, chashu, menma, green onion
History and origin
One theory holds that it originated with ramen brought by a cook from Yokohama in the Taisho era, which was adapted to suit Kushiro's local conditions and made at street stalls through the early Showa era. As for why the noodles became ultra-thin, one theory says the boiling time was shortened to serve fishermen returning from sea quickly, and another says they were made to suit the light soup.
When it is eaten
During the heyday of the North Pacific fisheries, stalls catering to fishermen from boats entering the port reportedly lined the quay. Today, shops around the city still serve Kushiro Ramen with their own soup innovations.
How it is eaten
Ultra-thin curly noodles are combined with a light soy sauce soup and topped with simple ingredients such as chashu, menma, and green onion. The thin curly noodles take only about 1 minute 30 seconds to boil.

Sources

Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.

Dietary guidance

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  • VegetarianNo direct clue found (this does not mean suitable)

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  • HalalNo direct clue found (this does not mean suitable)

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  • Gluten-freeClues to confirm: wheat or noodles

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  • PorkPork: no direct clue found (absence is not confirmed)
  • Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)

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  • Ease of eatingNot confirmed by the dish information.

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  • Venue settingNot confirmed by the dish information.

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