Ezofukuro Ramen

The last time I was here for a regional fest, they had packed up early and I had missed out on the Kyushu style ramen that was here. I wasn’t going to miss this one. Hokkaido style anything is very sparingly represented in these parts, so when I heard that Ezo Fukuro from Sapporo was representing I had to hit it up. I was hoping for the seafood filled (scallops, king crab) but they were doing one with just pork and fish cakes. From what I understand the thick curly Sapporo style noodle is yellow from some fermentation process. They start by wok frying the cabbage, bean sprouts and base, with some lard, then add the broth. This gives it a depth of flavor with some fattiness when you finally get the bowl. Good balance of salt and chewiness to the noodle. The pork was good but they definitely did not give you enough of it nor the ability to supplement. Overall a solid bowl of ramen that sits up there with Santouka, which is Mitsuwa’s regular joint.