About Ganko Ittetsu Ramen
Throughout Japan, nearly every region has its own variation on their own styles and flavors of ramen. Ganko Ittetsu Ramen is pleased to serve Sapporo style ramen. The City of Sapporo is the largest city on the northern Japanese island of Hokkaido. Sapporo and Boston share similar climates. Summers are generally warm but not humid, and winters are cold and very snowy. With that in mind, we thought it made perfect sense to provide Sapporo style ramen to the New England area.
So, what is so special about Sapporo ramen?
Every bowl of Sapporo ramen soup is made in the wok. The typical ramen is made by simply mixing tare (sauce) and the base broth in the bowl then adding noodles and toppings. Instead, our tare (sauce) is caramelized with vegetables, then we add the base broth. This method requires extra steps and skills; however, by cooking in the wok, higher temperatures can be maintained and it creates a deeper, more aromatic flavor. We want to make each customer happy with our ramen.
Our homemade TONKOTSU and CHICKEN DOUBLE SOUP is carefully prepared by cooking the Tonkotsu, a flavorful Berkshire pork, and chicken at different temperatures to bring out the most flavor in each. The pork is cooked at a high heat and then left to simmer, while the chicken is kept at a low temperature and cooked to perfection. Once cooked, the pork and chicken are combined, making a traditional “double soup” that will leave your taste buds tingling.
Tare / Kaeshi (Sauce)
Tare/Kaeshi is a strong, salty flavored sauce made of shoyu (soy sauce), miso, shio (salt), and other flavors that determine the ramen’s ‘type.’ Our chef, Ken Iwaoka, traveled to Japan to familiarize himself with the different types and then carefully hand-picked the soy sauce and miso. Because our soy sauce and miso are imported exclusively from an old Japanese micro-brewery, our Tare/Kaeshi gives an authentic and original Japanese flavor to the ramen.
We are proud to serve Nishiyama Seimen Noodles. They are one of the oldest and most sought-after Sapporo ramen noodle manufacturing companies in Japan. Nishiyama Seimen was established in 1953. Since the very beginning, the company has always worked with chefs to produce custom-made, fresh, and flavorful noodles for each ramen restaurant. Because of their experience, knowledge, and expertise, they are capable of making more than 300 types of customized noodles. Our chef, Ken Iwaoka, stood in their test kitchen with the ramen noodle professionals and then our custom-made, silky, and resiliently textured noodle was born. We took full advantage of Nishiyama Seimen’s vast talent to customize our noodles to fit Ganko Ittetsu Ramen’s flavor profile.
History (of Sapporo Ramen)
The person who introduced ramen in Sapporo was Chinese chef, Wang Wencai, at the Takeya restaurant that opened in 1923. At that time, he was serving light chicken broth with a shoyu (soy sauce) flavor. However, in the 1940s, the war changed everything. At first, ramen had essentially disappeared; it was a victim of rationing and the idea that there was no time for frivolous luxuries like eating out. After the war ended in 1945, ramen slowly became popular again.
In 1946, Sapporo style ramen was reborn with a thicker pork broth made by Kanshichi Matsuda at Ryuho restaurant, and then also in 1947 when Chef Senji Nishiyama used it at the Daruma-ken restaurant. Chef Nishiyama’s brother was the founder of the Nishiyama Seimen Noodle Company in 1953. In the beginning, the main flavor was just shoyu (soy sauce) and shio (salt). However, in 1954, the customer asked Chef Morito Omiya at Aji-no-Sanpei (originally opened in 1950) to dump some noodles in his miso and pork soup. Thus, a new classic was born: the famous Miso Ramen. Since then Miso Ramen has been the Sapporo style signature ramen. Aji-no-Sanpei has never closed its doors and they have been serving the same recipe since 1954.