Ultra-creamy miso ramen in Sapporo. But how, you might ask, did it get so creamy?
I was asked that exact question, on a TV quiz show. Here I am, one of two contestants still standing at round 15. To my left is Brendan, an expert on Japanese castles. Dude knew his stuff.
I managed to get it right, question 15 and 16, something about obscure ramen ingredients if I remember. Then came question 17.
What tool does Enjin use to make their broth smooth? Any idea?
Well, I missed it, thinking it was probably some kind of blender used to aerate the soup. It was my second strike (I missed a question about a particular branch of Nagi and which exit of Shibuya Station is was closest to), and the victory went to the castle nerd. C'est la vie. Shoganai.
If you've been, you will know the answer immediately.
They hit their soup with an industrial blow torch. Creamy lard is roasted in the high heat, and the entire bowl benefits from it.
They have two versions, a 2012 and a 2011, with the newer one being the most popular.
And, yeah, it lives up to the hype. The soup is smooth, smooth, smooth. Easily in my top 10 for Sapporo bowls, though you can probably tell by my failure to pull off the win that I don't know much about Hokkaido's capital city.
Thanks to everyone who watched! It looks like there is a copy up on YouTube if you want to check it out:
Official site here.
Hokkaido, Sapporo-shi, Chuo-ku Minami-2 Nishi 4-4
Closest station: Sapporo