Hakodate Clear Shio Ramen, Dancing Live Squid Bowl & Mori Ikameshi Stuffed Squid

In striking contrast to the thick, rich miso broths of Sapporo, **Hakodate Shio Ramen** (Salt Ramen)—which traces its roots in the southern port city back to 1884—celebrates the crystal-clear elegance of a golden salt broth. Simmered gently over low heat from pork bones, chicken carcasses, *kombu* kelp, and dried scallops so the liquid never clouds, the soup is seasoned with pure sea salt to highlight delicate coastal umami. It is served with straight, silky noodles topped with tender pork *chashu*, bamboo shoots, scallions, and a slice of *fu* (dried wheat gluten) that soaks up the savory broth. Revered as Japan’s "Squid Capital" bordering the swift currents of the Tsugaru Strait, the Hakodate Morning Market (*Hakodate Asaichi*) offers an unforgettable culinary spectacle: fresh **Ika Somen** (squid sashimi sliced as thin as noodles) and **Katsu-Ika Odori-don**. Diners can angle their own live *Surume-ika* squid from an indoor tank and have a master chef prepare it within seconds; the translucent, glass-clear flesh boasts an extraordinary crispness and natural sweetness. Just north along Volcano Bay at Mori Station was born **Ikameshi**, Japan’s reigning champion railway bento (*ekiben*) since wartime 1941. Whole tender squid bodies are stuffed with a blend of glutinous and non-glutinous rice, pinned with a wooden toothpick, and braised slowly in a rich sweet-savory soy glaze until the squid turns a glossy mahogany and the rice inside is infused with deep oceanic flavor.