How to make "Hachiya" Asahikawa Ramen

Introduction

This is a recipe that recreates the Asahikawa Ramen of Hachiya, a representative ramen shop in Asahikawa, Hokkaido. Hachiya 's Asahikawa Ramen is a Shoyu-flavored Ramen with Double soup made from pork bones and seafood, the base of Asahikawa Ramen, and flavored with burnt lard. Hachiya 's ramen is characterized by its generous use of lard, but contrary to its appearance, it is a very Light taste Ramen, so much so that you can easily drink the soup down to the last drop. This is a recipe that uses commercial Ramen soup so that you can easily recreate the taste of Hachiya 's Asahikawa Ramen.

How to make Asahikawa Ramen at "Hachiya"

Hachiya Materials

[Seafood soup (finished volume: 3 liters)]

• Water: 5 liters
• Dried sardine horse mackerel (aji)...50g
• Dried sea bream...50g

[Pork bone broth (finished volume 3 liters)]

• Water: 5 liters
• Pork Pork backbone...2kg
• [Commercial Use] Rich Pork White Soup (CP-B10)... 1kg

How to make Hachiya

1. Simmer the seafood soup ingredients over medium heat for about an hour, then cool.
2. Simmer Pork bone broth ingredients over high heat for about an hour, then cool.
3. Combine seafood and Pork bone broth to create Double soup base.
4. Double soup base [For commercial use] Add Rich Pork White Soup (CP-B10) to add depth of flavor and the soup is complete.

History and origins

Hachiya was founded in 1947. The soup is Shoyu flavored and made with dried striped horse mackerel, Dried sea bream, and pork bones, a rare combination even in Japan. Toppings include roast pork (char siu, roast pork, braised pork), bamboo shoots, and chopped green onions. Nowadays, it is difficult to obtain both striped horse mackerel and Dried sea bream, so they only use Dried sardine horse mackerel.
The origin of the shop's name comes from the fact that during the post-war shortages, the previous shop, an ice cream shop, was unable to obtain Sugar and instead used honey, hence the "bee" (honey). The unique aroma of burnt lard brings out the addictive deliciousness of Ramen. The father, Kumasaburo Kato, ran "Chaya Handmade Soba," his eldest son founded the noodle factory "Kato Ramen," and his second son, Eda Nao, founded "Hachiya." This is the family that has popularized Asahikawa Ramen nationwide.
Asahikawa, blessed with good quality water and fertile soil, was born in a region where agriculture was thriving. The abundant water resources allowed for the brewing of Shoyu and Sake became the base flavor of Shoyu. Pig farming was also thriving, and it is said that pork bone soup was born to utilize discarded bones. Furthermore, raw seafood was added to the pork bone soup as a way to eliminate its smell and add flavor, and this became the prototype for double soup. It is also said to have been influenced by "soppu," a cloudy soup made from pork and Beef bone eaten by the indigenous Ainu people. "Soppu" also had an influence on China, and from there it spread to Kyushu, making it an important dish in the history of Ramen.

Store Information

• Store name: Hachiya Asahikawa Main Store
• Address: 8 Sanjodori 15-chome, Asahikawa, Hokkaido
• 営業：10:00～15:20
• Closed: Wednesdays

*Business hours and holidays may change, so please check with the store before visiting.

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Precautions

*Created by Nishio Ryoichi as an homage to "Hachiya."

*This recipe is for reference only. It aims to have a similar taste, but may differ from the authentic "Hachiya" recipe.

References