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, it maintains a higher temperature and gives it a deeper, more aromatic flavor. want to eat, and we make each customer happy with our ramen.
Dashi (Broth) is where our chef’s craftsmanship and care are most present. Our base broth is derived from essence of pork, chicken and vegetables. After cooking at a high temperature for many hours, Wa-Dashi (Japanese cuisine soup stock, which is derived from special blend of Soda bonito, dried anchovy and dried shiitake mushroom) will be added to base broth at the end of whole process.
Tare / Kaeshi (Sauce)
Tare/Kaeshi is a strong, salty flavored sauce made of shoyu (soy sauce), miso, shio (salt), and other essences that determine the ramen’s ‘type’. Our chef Ken Iwaoka traveled to Japan to familiarize himself with the different varieties and hand-picked the soy sauce and miso very carefully. 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 proudly choose Nishiyama Seimen Noodle. They are one of the oldest and most sought after Sapporo ramen noodle manufacturing company in Japan. Nishiyama Seimen was established in 1953. Since the very beginning, the company has always worked with the Chefs to produce custom made, fresh, 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 our custom made, silky and resilient textured noodle was born. We took full the advantage of Nishiyama Seimen’s vast talent to customize our noodle to fit Ganko Ittetsu Ramen’s flavor profile.
History (of Sapporo Ramen)
The person who introduced ramen in Sapporo was a Chinese chef, Wang Wencai at Takeya restaurant which opened in 1923. At that time, he was serving light chicken broth with shoyu (soy sauce) flavor, however in the 1940s, the war changed everything. At first ramen essentially disappeared; it was a victim of rationing and the idea that this was no time for frivolous luxuries like eating out. The war ended in 1945 and ramen slowly made it back to norm.
In 1946, Sapporo style ramen was reborn with thicker pork broth by Kanshichi Matsuda at Ryuho restaurant, and in 1947 with Chef Senji Nishiyama at Daruma-ken restaurant. Chef Nishiyama’s brother was the founder of 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 noodle in his miso and pork soup. From this a new classic was born: the famous Miso Ramen. Since then Miso Ramen became Sapporo style signature ramen. Aji-no-Sanpei has never closed its doors and they have been serving the same recipe since 1954.