Local Cuisines in Japan

1. Sapporo
Ramen

Ramen shops are common all over Sapporo and other

towns in Hokkaido, selling the noodles in miso, soy, or
salt-flavored soups. Indeed Sapporo has its famous
Ramen Yokocho or “Ramen Alley”, a narrow
passageway with wall-to-wall ramen shops decorated
with the signatures of celebrity customers.

The three types of ramen originate from different cities

in Hokkaido:

1. Miso Ramen – A combination of miso, garlic and noodles, from Sapporo. Also served
with slices of barbecue pork.
2. Soy Sauce Ramen – from Asahikawa, with broth made from soy sauce and fish stock.
3. Salt Ramen – from Hakodate, Japan’s premier ramen town. With a lightly salted broth.

2. Osaka
Takoyaki

These are octopus dumplings, made by pouring a

flour and stock batter onto a special iron plate with
holes in it, adding chunks of octopus together with
chopped onions, cabbage and pickled ginger, and
baking them into balls by rolling them over as they
cook. The baked batter is crispy and spicy on the
outside and soft inside, giving the dumplings a
unique, crunchy texture and taste. Served with
toppings such as green seaweed, sauce or sliced and
dried bonito, or even mayonnaise. As the octopus dumplings of Kansai are small and easy to eat,
they have become a popular dish throughout Japan.