21st Century Museum of Contemporary Art, Kanazawa
"Sapporo ramen" is the local ramen founded in Sapporo city. It is said that the thick soup was boiled from pork bones at a roadside stall during postwar period. Initially it used to be soy sauce flavor, but a random customer suggested adding tonjiru (pork miso soup) and hence miso ramen was improvised. With increasing popularity, the number of miso ramen shops increased gradually. Butter is added on the surface of the soup to prevent the ramen from cooling down too quickly in Hokkaido's cold enviroment, and topping it with Hokkaido's specialty corn, many shops name it "Corn butter ramen" in their menu.
information source: GURUTABI
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