There are various ideas about the origin of Asahikawa Ramen, but the consensus is that it was created around the end of World War II.

In 1947, Ramen House Aoba, which began as a small shop in the city center, and Hachiya (The Bee House), a former ice cream shop, both started making this ramen. These long-established stores are credited with creating the classic style of Asahikawa Ramen during those humble beginnings.

Both ramen shops use thick, wavy noodles and generous amounts of soy sauce for flavor. A layer of grease and fat sits atop the soup, helping it retain heat even on freezing days, as this region experiences temperatures dropping below 30 degrees Celsius in the middle of winter.

While the basic concept is similar, the flavors are distinctly different, with each shop using its own unique ingredients and recipes. We visited these two iconic establishments as well as a newcomer who is quickly making a name for himself.

Ramen House Aoba currently operates two locations. One is a 5-minute walk from Asahikawa Station, while the newer location is situated in the Asahikawa Ramen Village, closer to the suburbs. For this visit, we chose their main location near the station.

At the end of the war, Mr. Kichiya Murayama started the business, and it quickly gained popularity. Over the years, the store relocated several times until 1989, when his son, Toshihisa Murayama, joined the business, and they settled at the current location.

Currently the founder’s grandson, Yuichi Murayama, along with his father, are continuing the succession and integrity of the business.

"We have preserved the founder's original flavor and, over three generations, have continued using the exact same soup recipe created at the very beginning."

This traditional recipe, nearly 70 years old, blends seafood and meat for a rich, flavorful soup. It is simmered slowly for hours, carefully monitored to ensure it never reaches a boil.

The classic Asahikawa Ramen noodles are thick and wavy. The thickness allows the soup to be easily absorbed into these noodles while the wavy shape is used for slurpability! Ramen House Aoba has used these noodles since its founding.

When tasting this soup, the flavor of soy sauce is gentle and mellow, with the flavor of seafood just enough to tingle your nose. The grease loaded on top may give the impression this dish is rather heavy, but do not worry, they will adjust the soup to your liking.

This dish is so hot it might make you sweat, but it's so delicious you won’t want to stop. This long-established shop has stayed true to its original recipe since its founding and remains a popular destination for both locals and tourists.

Some locals even say it’s the only ramen shop they’ll go to. If you’re in the area, be sure to try their Asahikawa Ramen, Shoyu Ramen, or one of their many other options!

This dish is known for its savory flavor and rich presentation. Hachiya currently operates two locations in the city: the main location, a 10-minute walk from Asahikawa Station, and a second location just five minutes from Asahikawa Shijo Station. For this visit, we once again chose to explore the main location.

Hachiya was founded in 1946 by Mr. Enao Kato, the first-generation owner, who originally opened it as an ice cream shop. In the post-war period, sugar was scarce due to rationing, so he used honey to make ice cream, which inspired the shop's name.

Not long after opening the ice cream shop, a neighbor originally from China shared his knowledge of making Chinese noodles. While unable to replicate the neighbor's method exactly, Mr. Kato developed his own ramen recipe.

At the time, pig farming was common in Asahikawa, allowing him to obtain pork bones for free to use in his soup. The strong aroma from the bones prompted him to experiment by adding fish to the mix. Through trial and error, using ingredients like red snapper and mackerel, he perfected a richly flavored soup that became a signature dish.

The basis of the soup is not just about throwing two soups together. Both the pork bone soup and fish broth are chilled overnight in a large tank and from there we must be sure to remove impurities.

"After numerous tests, I was still unsatisfied with the soup, so I decided to add lard. However, as the lard was incorporated, the soup's appearance became unappealing, prompting me to continue refining it."

This led to the creation of Hachiya's signature scorched lard. They broil backfat until it resembles tar, then add it to the soup, creating a unique flavor that sets Hachiya apart.

In 1947, as soon as this store began offering a unique ramen with scorched lard, it grew in popularity. Soon after they stopped selling ice cream and continued on as a single option ramen shop. Their signature ice cream has since been reintroduced to the menu and now it is a popular secret menu item.

The taste of the broiled lard can be tasted in the soup along with the taste of pork and fish. While it is rich and strong in flavor, it has a refreshing taste.

Each flavor is blended exquisitely and it has a sense of unity. As these noodles are the signature wavy noodles particular to Asahikawa Ramen, it collaborates well with this soup with the noodles gradually inheriting the taste.

This ramen, with its super strong taste and unique atmosphere, have left many fascinated.

The final shop we visited is located in the Asahikawa Ramen Village, about a 15-minute drive from Asahikawa Station, heading in the same direction as the Asahikawa City Asahiyama Zoo.

Asahikawa Ramen Village features eight ramen shops, including Ramen House Aoba. Here, you can purchase small servings of ramen to sample and discover your favorite. If you’re exploring things to do in Asahikawa, be sure to add this spot to your itinerary!

During our visit, we decided to try Asahikawa Ramen Ittetsuan.

This shop originally operated as a Japanese restaurant serving ramen near Asahikawa Station. In 1999, it opened under the name "Muso Ren Matsuda," later changed to "Ichaturo Ann Matsuda." Finally, in 2014, it became an independently run establishment under its current name, "Asahikawa Ramen Ittetsuan."

Along with their Royal Road Asahikawa Ramen, they are offering a new local ramen option. We decided to give them both a try.

While other shops typically use fish-based soup to mask the aroma of pork bones, this shop, originally a Japanese-style restaurant, takes a unique approach.

Their soup is crafted from a blend of mackerel, kelp, boiled fish, dried shiitake mushrooms, and other ingredients, combined with pork bones and chicken parts. This mixture is simmered for an entire day and night to develop its rich flavor.

Although it follows the double-soup style characteristic of Asahikawa Ramen, this soup stands out with its bold Japanese fish flavor, setting it apart from the rest.

"Mini-ramen (soy sauce)" is made using half the noodles of the Asahikawa Ramen (700 yen including tax). This simple dish is what we offer at Asahikawa Ramen Village for the customers eating comparison.

When you try this dish, the soft taste of soy sauce and the scent of seafood hit you just right. While you may pick up the flavor of pig bone, you will surely notice the mellow and delicate Japanese-style flavor.

Asahikawa is a city closely associated with ramen, but its pig farming industry has also fostered a tradition of enjoying grilled pork.

In this ramen village, eight shops offer "Asahikawa Soy Sauce Hormone Ramen" alongside the classic Asahikawa Ramen, both considered to be the soul foods of the region.

The essence of the pork bits dissolves in the soup, giving the soy sauce a taste like miso ramen, it has a mellowness and a rich taste. These pork bits have no smell, and are soft and crispy are easy to eat.

Asahikawa Ramen is known as the noodle dish with a double flavored soup, but the flavors vary widely depending on the shop. In addition to the stores we visited there are plenty more. We are certainly looking forward to visiting even more shops! We encourage you to find the cup of your choice!