Sapporo Enjin Ramen Launches Flame-Miso Tsukemen — Limited to 40 Bowls Daily During Trial Period

▲ Sapporo Enjin Ramen introduces the new tsukemen flavor “Flame-Miso Tsukemen.”

Reported and photographed by Huang Shiyuan, Taipei

Tsukemen is perfect for hot summer days ! Sapporo Enjin Ramen in Hokkaido, known for its unique technique of searing ramen broth with a 1300-degree torch, will introduce a new tsukemen flavor called “Flame-Miso Tsukemen.” A trial sales campaign will run from June 19 to June 30, with a daily limit of 40 bowls (20 for lunch and 20 for dinner).

Sapporo Enjin Ramen’s Flame-Miso Tsukemen was the sole representative from Hokkaido at the “2012 Japan Tsukemen Championship.” The Flame-Miso Tsukemen also uses the unique W-flame method, created by searing with a 1300-degree torch to instantly emulsify the broth and fats, locking in flavor and aroma. The broth is mainly a white soup made by simmering pork and chicken bones, combined with three types of Hokkaido-specific miso, daiginjo sake lees, and vegetables, then balanced with homemade seafood powder and vinegar. The noodles are extra-thick and are chilled in ice water after cooking to achieve a firm, chewy texture.

The “Flame-Miso Tsukemen” is priced at 290 yen. Since the noodles are specially made and differ from those used in other ramen dishes, additional servings are not available for free due to cost considerations. A larger portion is available for 320 yen. During the trial period, only 40 bowls are available daily and will be sold out once the quota is reached. Customers who check in and like the post during the trial period will also receive a complimentary serving of potato salad.


▲ The dipping broth for the Flame-Miso Tsukemen is also seared with a 1300-degree flame.


▲ The tsukemen noodles are chilled in ice water after cooking.