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Best Ramen in
Asahikawa
Rich soy sauce broth under a protective layer of lard
Asahikawa, located in central Hokkaido, experiences extremely freezing winters. To combat this, local chefs invented a unique double-soup: a rich, dark blend of pork bones, chicken, and aromatic dried fish (niboshi/katsuobushi), seasoned with soy sauce. To keep the soup steaming hot in sub-zero temperatures, the bowl is topped with a layer of hot lard that seals in the heat. It is a hearty, deeply complex, and warming bowl.
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Asahikawa ramen guide
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Read the guideRiding the Shinkansen to explore ramen in Asahikawa? Book official JR Passes & Bullet Train tickets on Klook.
Stay near main railway terminals to easily ride the Shinkansen and hop between regional ramen capitals.
Sample Japan's culinary landscape from sushi to hot pot, and join local guides for ramen crawls in major cities.
JR Pass & Shinkansen
Bullet train tickets via Klook
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Frequently asked questions
What makes Asahikawa ramen unique?
It is a double-soup combining seafood and meat stocks, topped with a thin layer of lard. The lard creates a lid that keeps the soup piping hot in cold weather. Wavy, low-moisture noodles are used to soak up the rich broth.
How does Asahikawa ramen compare to Sapporo ramen?
While Sapporo is famous for rich miso, Asahikawa is best known for its robust shoyu (soy sauce) ramen. Asahikawa noodles are also drier and absorb more soup, whereas Sapporo noodles are thicker and springier.