“Ramen”, it is said to be one of the best-loved dishes in Japan.
Aomori Prefecture is one of the Japan’s most consumers of ramen, and there are various kinds of ramen with local characteristic taste all over Aomori.
The Miso-Curry-Milk Ramen, as the B-kyu gourmet (B-grade cuisine) in Aomori City, is originated to Sapporo Ramen. You can tastes of rich flavor of Miso, spice of curry, mildness of milk and flavor of butter with topping of bean sprouts, menma (pickles of bamboo shoot) and seaweeds. Locals of Aomori City have loved it.
Originally Iso Ramen is cooked using Sobamochi Gai caught in early Spring in Tanesashi Coast of Hachinohe City, however, nowadays its soup and ingredients are various depending on the restaurants. It features rich marine products, such as sea urchin, scallops and seaweeds, in the soup with light salty taste taken from seafood broth.
In Tsugaru region centering Hirosaki City, there are many ramen restaurants that serve ramen based on broth made of niboshi (small dried fish), with making difference from taste of soy sauce, miso or salt. Even at soba restaurant, they offer “Chuka Soba (Chinese style noodle)”, mostly cooked with niboshi-based broth.
Goshogawara Ganso Shijimi Ramen
Jusanko located on the northwest of Goshogawara City is a brackish-water lake mixing of seawater with fresh water, and is nationally known for Asian clams (shijimi). “Goshogawara Ganso Shijimi Ramen” is local ramen using Asian clams caught in Jusanko. Those clams are said to be “the Japan’s best clams”, which is rich shellfish with great taste. Its milky soup made from those clams has very rich taste.