•祗甜ぅ—メン

A ca 『 too n review of ．．．

The history of Nishiyama Seimen and Sapporo ramen
The history of Sapporo ramen

Meanwhile, at the Ajino

The image of "Sapporo theFrom around 1970, Sapporo

began at a street vendor's stall

Sanpei ramen shop, Omiya

ramen town" became establishedramen became a popular

towards the end of 1947.

Morita first introduced miso

as a result of an article bysouvenir for tourists. Around

Business was brisk at all theramen to the menu around

Hanamori Yasuji published in the1983 it also became availablestalls as people came in1954. The newmagazine Kurashi-no-Techo (theas one of the Post Office's

search of food, and themiso-flavored ramen topped

lifestyle handbook) over which hegift packs, and as the ramen

standard soup at the time waswith plenty of vegetables

presided. Hanamori lauded thewas sent as midsummer andtonkotsu broth made fromsoon became extremely

miso ramen he ate at Ajino

New Year gifts, Nishiyama

pork bones and flavored withpopular.

Sanpei, prompting the shop toSeimen noodles were soon

shoyu (soy sauce).

be subsequently inundated withknown throughout the whole

tourists.

of Japan.

Among those ramen vendors

The noodles for this miso

When the other shops saw

Enter the 1990s, and Japan's local

was the popular Darumaken

ramen, which even now

the success of Ajino Sanpei,

specialty ramen boom hadreached Sapporo, prompting thestall run by Nishiyama Senji, an

continue to be the type used

they decided to put miso

accomplished noodle makerfor Sapporo ramen (a firm,ramen on their menus, andvarieties of ramen to suddenly

who trained in Chinese cuisinecrinkly noodle containing

approachedTakayuki, asking

increase. Further developments

before the war. As Darumaken

eggs, manufactured using a

him to sell them the noodles

saw shop owners selling their own

began supplying other shops

high water-content maturing

or teach them how to makeoriginal flavors in the era ofwith noodles, work increasedtechnique) were developed

the soup. As a result, thepersonalized ramen, and the range

and Nishiyama Takayuki, abyTakayuki.

popularity of miso ramenof types and varieties of noodles

dependable assistant, wasquickly spread throughout

supplied to shops by Nishiyama

brought in to help.

Sapporo.

Seimen became wider.

Thanks to Takayuki's hard

The standard Sapporo ramen

The forerunner to Ramen Alley was theNow, ramen has become aswork, Darumaken's noodle

made around this time was a

Koraku Ramen Shop Street, which

popular as sushi as aJapanese dish overseas.

making section expanded

tonkotsu and vegetable-based

existed from 1951 to'69. The street

and in 1953 that side of thesoup, slowly stewed to produce acomprised 7 shops, included NishidaNishiyama Seimen currently

business was passed on torich broth. The noodles

Yasuji's Horan and Matsuda Kanshichi's

exports noodles to over ahim by Senji prompting thecontained raw eggs and wereRyuho, and did a roaring trade. The

dozen countries, helping toestablishment of Nishiyama

yellow in color, and the highrow of shops was demolished andspread the Sapporo ramen

Seimenjo (currently

water-content maturing techniquereplaced by the Original Ramen Alley infood culture around theNishiyama Seimen).

produced a firm chewy texture.

1971, and a separate New Ramen Alleyworld.

These medium-thick noodles

was established in 1976. Both places

went perfectly with the soup.

continue to be popular spots fortourists visiting Sapporo.

NISHIYAMA SE/MEN Co.,Ltd
Minami 1-1, 16-chome, Heiwa-dori, Shiroishi-ku,
Sapporo, Hokkaido 003-8701 JAPANhttp://www.ramen.jp