How to make "Aji no Sanpei" Sapporo Miso Ramen ①

Introduction

This is an introduction to a recipe that recreates Sapporo Miso Ramen from Aji no Sanpei, a representative restaurant in Sapporo, Hokkaido.
Aji Aji no Sanpei 's Sapporo Miso Ramen is characterized by its delicious soup that you'll find yourself drinking down in an Light taste. The soup is light yet rich in Umami, and it's a famous restaurant frequented not only by local Sapporo residents but also by fans from all over the country who come to enjoy this flavor.

Miso Ramen was developed by Omiya Morito, inspired by Miso.
The subtle, comforting flavor of Miso soup is perfectly matched with the richness of the pork bone and Chicken carcass broth, making it completely different from any Miso Ramen I've had before. The first bite has a mildly salty flavor that spreads, and as you continue to eat, it transforms into Umami of Miso. It's no wonder that this change in flavor has captivated so many people who have tried it.
This is a recipe that uses commercial Ramen soup to easily recreate the taste of Aji no Sanpei 's Sapporo Miso Ramen.

How to make "Aji no Sanpei" Sapporo Miso Ramen ①

Ingredients for Aji no Sanpei

Soup 1

・Water... 5 liters
・ Pig head (pig's head, Pig head)...1kg
・Pork Pork knuckle...1kg
・ [Commercial Use] Pork Clear Soup (CP-BC6)... 4kg
・Green onion・・・10g
・ Onion...100g
・Chinese cabbage...100g
・ Garlic...1 clove

Soup 2
・Water･･･3ℓ
・Whole chicken...1kg
・ Onion...100g
・ [Commercial use] Chicken white soup (CP-T10)... 2kg

How to make Aji no Sanpei

1. Put ingredients ① into a pot and simmer over medium heat for about 3 hours.
2. When the ingredients in ingredient 1 start to crumble a little, turn off the heat and add [Commercial Use] Pork Clear Soup (CP-BC6) to stabilize the flavor.
3. Put ingredients ② into another pot and simmer over medium heat for about 3 hours.
4. When the ingredients in ingredient 2 start to crumble a little, turn off the heat and add [Commercial Use] Chicken White Soup (CP-T10) to add depth of flavor.
5. Combine the completed soup ① and soup ②.
6. Finally, adjust the taste with salt and pepper and it's done.

History and origins

The original Sapporo Miso Ramen is said to have first appeared on the menu at Aji Aji no Sanpei founded in 1950, in 1955. Omiya, who returned from Manchuria, China after the war, sold rice balls and cakes at a food stall in the winter of 1948, and opened the restaurant two years later. At the time, the Ramen stall next door, run by fellow repatriate Matsuda, was Ramen Ryuho offered Ramen. He approached Omiya about opening a ramen stall next door to promote the two establishments. Ryuho, one of the original Sapporo Ramen, remained in business until 2008. The noodles used for Ramen are made by Nishiyama Seimen. Nishiyama, of Nishiyama Seimen, trained in Chinese cuisine in Tokyo, learned how to make Chinese noodles in Asakusa, and ran a Ramen stall called Darumaken in Sapporo. Known for his noodle-making skills, he made his own noodles for Ramen and sold any leftovers to Ramen stalls that requested them, which led to the founding of Nishiyama Seimen. Nishiyama and Omiya hit it off, discussing and developing Ramen together. Omiya began by counting calories during a time of food shortage. To ingest fat, which was a major source of fat at the time, he used lard to fry vegetables in oil. After researching Ramen soup, he added mung bean sprouts, local Onion, and Garlic. In 1955, he first added Miso Ramen to the menu. This was inspired by a customer's request for noodles in a Miso-flavored pork soup. He realized that if he didn't incorporate Japanese flavors into Ramen, his restaurant would go out of business. This was the result of his constant research into Ramen. This bowl is imbued with the desire to create a nutritious, warming Ramen. Another distinctive feature of Ramen created by Omiya of Aji no Sanpei is said to be the inclusion of bean sprouts. While they were cheaper than Onion, they also looked good, and they became a Sapporo Ramen staple. Another feature of this ramen is that the noodles are Aging at a temperature of 8 degrees for about five days to allow Fermentation to take place. It is said that Omiya was the one who colored the noodles yellow with gardenia. The toppings are minced meat, bean sprouts, Garlic, and Onion stir-fried in lard and vegetable oil, and char siu (roasted pork). The Shoyu-flavored sauce, which was equally popular, is made from the same Shoyu used to boil the char siu.
The origin of Sapporo Ramen is the Chinese soba noodles served at Takeya Shokudo, which was founded in 1911. It is also said to be the origin of the name "Ramen. Ramen In fact, it can be said to be the origin of the history of Ramen in Japan, as the word "ramen" was derived from it. A branch of Takeya Shokudo was Horan in Asahikawa, which was founded in 1933, and this is where Asahikawa Ramen and Sapporo Ramen were born. Hakodate, which has long had a Chinatown, is also home to Hakodate Ramen, represented by Yowaken, which opened in 1884, and these are the origins of Hokkaido's three major Ramen.

Store Information

• Store name: Aji no Aji no Sanpei
• Address: 4F Daimaru Fujii Central Building, 2 Minami 1-jo Nishi 3-chome, Chuo-ku, Sapporo, Hokkaido
• 営業：11:00～18:30
• Closed: Mondays and second Tuesdays

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

客単価UP狙いませんか？✨

Popular Ramen ingredients

Why not try another ingredient that will increase your average customer spend?

Others also viewed this recipe

Others also viewed this soup recipe

Precautions

*Created by Nishio Ryoichi as an homage to "Aji no Sanpei."

*This recipe is for reference only. It aims to be similar in taste, but may differ from the authentic "Aji no Sanpei" recipe.

References