Ramen
Okhotsk Scallop Salt Ramen
- 01Hokkaido
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- 01Hokkaido
Dish log
A salt ramen from the Okhotsk region topped with whole dried Okhotsk scallop adductors that have been rehydrated by steaming.
Dish profile
About this dish
- Main ingredients
- dried scallop adductors, Okhotsk-grown wheat, natural salt, scallop extract, soft-boiled egg, green onion, wakame seaweed, toasted sesame seeds
- History and origin
- As overseas exports of dried scallop adductors declined, Hokkaido Gyoren (the Hokkaido federation of fisheries cooperatives) approached the local community about promoting local consumption of local products in the Okhotsk area, and in 2009 a council centered on local restaurants was launched. It reportedly developed this ramen to make scallops, a source of local pride, into the region's soul food.
- When it is eaten
- A local ramen served along the Okhotsk Sea coast from Wakkanai to Abashiri. The promotion council also sets up booths at local events, such as the local-production-for-local-consumption festival in Kitami City, to serve it.
- How it is eaten
- Whole dried scallop adductors rehydrated by steaming are placed on a salt-flavored soup along with half a soft-boiled egg, green onion, wakame, and so on. A special "Okhotsk jan" sauce is served on a separate plate as a condiment.
Sources
- オホーツク干貝柱料理推進協議会 · Industry association · Source checked 2026-10-12
- オホーツク干貝柱塩ラーメン - Wikipedia · Encyclopedia · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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