札幌拉麵 / Sapporo Ramen

一般的札幌拉麵為味增口味。其中一個理由就是日本的味增拉麵的誕生地點就在札幌。1955年由「味之三平」的店主所製作，因受到了歡迎而普遍到全國。一般的配料除了有叉燒、筍乾、大蔥之外，還有洋蔥、高麗菜、豆芽菜等炒過的蔬菜放在麵上。在觀光客當中味增奶油玉米粒拉麵很受歡迎。

The traditional style of Sapporo Ramen is a thick miso flavor soup. This derivative of ramen was first created in Sapporo. Miso ramen grew in popularity and spread nationwide. In 1955, the chief cook of Ajino Sampei, which was a common eating house, created miso ramen. To adhere to standard Sapporo ramen style, one uses a few slices of boiled pork, thinly cut bamboo in strips, leek, and fried vegetables such as onion, cabbage or bean sprouts. Among tourists, miso ramen topped with butter and corn, which is reminiscent of Hokkaido, is popular.