Every JAPANESE FOOD Explained

The flagship dish is Sapporo's miso ramen, a thick, fat-laced pork-and-miso broth invented in the postwar 1950s specifically to keep working bodies warm in the snow. Then there's jingisukan, mutton grilled on a dome-shaped iron griddle, plus mountains of sea urchin, salmon roe, crab, and scallops. And ramen would go on to become Japan's edible obsession, but the version that truly conquered the country wasn't born here. Hold that thought.