Ramen

Miso Curry Milk Ramen

  • 02Aomori

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  • 02Aomori

Dish log

Miso Curry Milk Ramen
Image attribution: AI-generated image · GPT Image 2.5 Sunburst

A local ramen from Aomori City made by adding curry powder and milk to miso ramen soup.

Dish profile

About this dish

Main ingredients
medium-thick noodles, miso, curry powder, milk, butter, chashu, bean sprouts, wakame, menma
History and origin
Kiyoshi Sato, who had run a shop in Sapporo's Ramen Yokocho, is said to have opened a Sapporo ramen shop in Aomori City in 1968. In the Showa 50s (1975–1984), at a shop inside a movie theater, junior and senior high school students hit upon eating miso ramen with curry powder and milk added, and it reportedly became an official menu item in 1978 (Showa 53). Today it is carried on by his apprentices' shops.
When it is eaten
Since becoming an official menu item in Showa 53 (1978), it has been served at shops in Aomori City and is enjoyed by locals.
How it is eaten
The rich miso and curry-flavored soup is mellowed by milk and by butter, which is always added on top, and paired with medium-thick noodles. Many customers customize it to taste, such as adding garlic or ginger from the table or topping it with natto.

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

Dietary guidance

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  • VegetarianClues to confirm: meat or seafood

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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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