Ramen
Kushiro Ramen
- 01Hokkaido
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- 01Hokkaido
Dish log

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
- ラーメン 北海道 | うちの郷土料理:農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
- 釧路ラーメン | 釧路・阿寒湖観光公式サイト · Tourism organization · Source checked 2026-10-12
- 釧路ラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
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