The scallops are particularly fresh and delicious in Hokkaido, because they are harvested for 2 to 4 years after they are grown in the Sea of Okhotsk, Soya, and Nemuro for 2 to 4 years, so it is not an exaggeration to say that they fully absorb the nutrients in the waters of Hokkaido.

For example, scallops are high in protein, low in calories, and rich in taurine, which are said to be effective in reducing fatigue and preventing health, and are one of the essential ingredients for a healthy lifestyle.

The last treasure is kombu, which may not be unusual, but it is an indispensable flavor in Japanese cuisine. Kombu is rich in calcium and iron, alginic acid, which can regulate the intestinal environment, and water-soluble plant fiber, which is good for the body.

Kombu can be found all over the sea of Hokkaido, and depending on the region, it can be divided into Rishiri kombu, Rausu kombu, and Hidaka kombu, and the soup stock is also unique.

Rishiri kombu has a hard texture but the soup stock is clear and fragrant, Rausu kombu produces a cloudy and rich soup, and Hidaka kombu is a versatile model that highlights the original flavor of the dish.

Thinly sliced pork, radish and kelp are stir-fried with mirin soy sauce and flavored with bonito sauce.

The history of ramen has lasted for more than 100 years, and since its introduction from China, the ramen industry has continued to improve and innovate it, striving to adapt to the taste, and gradually become the most down-to-earth and popular popular food.

Originally, most of the soy sauce ramen was made in the flavor of barbecued pork and bamboo shoots, but as one of Hokkaido's three most famous soy sauce, salt, and soy sauce ramen, there are many flavors of soy sauce ramen and a wide variety of noodles to choose from. Asahikawa is also the birthplace of soy sauce ramen, so this dish has become the No.1 must-eat food in Asahikawa.

Soy sauce is a sauce that is used to flavor the base of ramen soup. Unlike Sapporo miso ramen, which is stir-fried with plenty of lard and garlic and boiled with vegetables and miso sauce, and Hakodate salt-flavored ramen with little fat and high freshness, Asahikawa's soy sauce ramen is very different in that it is made from pork bones and chicken ribs in a broth, bonito flakes and kelp to make the sauce, and then seasoned with soy sauce. Moreover, the texture of soy sauce is different from that of domestic soy sauce, and the taste is on the sweet side.

To make the soup base for soy sauce ramen, you need to divide it into two pots. There is no need to add seasonings to the bottom of the soup pot, and the pork bones must be boiled in cold water until they are fully boiled, add chicken ribs, carrots and ginger slices, and simmer together over low heat for four hours.

In addition, set up another wok to fry the soy sauce. Finally, the noodles are boiled, the firmness of the noodles can be adjusted according to personal preference, and after cooking, add 3 tablespoons of stock and 1 tablespoon of soy sauce soup. The condiments in the Japanese soy sauce ramen, such as corn, barbecued pork, chopped green onions, etc., can be added at the end.

Despite its reputation, the interior of the restaurant remains as primitive as it gets, with only a few tables and a row of seats facing the kitchen, reminiscent of a Japanese street ramen shop. The most peculiar thing is that this long-established restaurant only sells ramen noodles on its menu, and does not sell other traditional snacks, focusing on making ramen noodles better.

Legend has it that since the time of Temujin, the method of teppanyaki barbecue has gradually spread. At that time, the Mongol cavalry was invincible in the entire Eurasian continent with its strong mobility and combat effectiveness, but this also caused great difficulties for the supply of the Mongol army. In response to this phenomenon, Genghis Khan ordered his soldiers to roast meat with helmets, which not only saved time by using local ingredients, but also created a unique flavor of their own.

With the conquest of Goryeo by Genghis Khan's descendants, this method of barbecue was also introduced to the Korean Peninsula and further mastered by the island nations. Locals eat a lot of seafood, beef, pork, etc., and rarely eat mutton, but Hokkaido's high latitude can play a role in warming the stomach and keeping out the cold.

Although Hokkaido's Genghis Khan barbecue is named after a historical figure, it really originated from the special Japanese cuisine, compared to other types of barbecue, the barbecue is mainly roast lamb, with bean sprouts, onions and other vegetables to enhance the flavor, plus special sauces, is the most important delicacy to come here besides skiing.

The barbecue oven in the big black house is very special, the black iron plate is a bit like a soldier's helmet, the space in the middle allows the charcoal fire to have zero contact with the barbecue, and the groove of the iron plate can let the oil flow around and mix with the vegetables, so that the sweetness of the vegetables can be combined with the oil. After ordering, the waiter will first bring a plate of lettuce and meat, and they will help grill it.

There are four types of barbecued meat, namely: unseasoned lamb, lamb chops, lamb marinated with herbs and salt, and lamb with bones. The bone-in mutton was sold out within two hours of opening, and it was very mouth-watering with oily lamb on an iron plate, not to mention how amazing it tasted after eating, so it is not surprising that it was sold out of stock after bite.

The mountain is not high, and there is a fairy name. The water is not deep, and if there is a dragon, it will be spiritual. There are not many delicacies, such as steaming Japanese-style soy sauce ramen and tender and delicious roast lamb that can keep out the cold, all of which are perfect for the season of being covered in silver!