Keep Out The Winter Cold With These Tasty Spicy Sapporo Ramen Noodles
Deno-san takes his inspiration from Szechuan Province, China.
175 Degrees Deno dispenses with the Sapporo miso ramen tradition, and instead opts for an amalgam of Chinese and Japanese influences to make this very tasty bowl of noodles. The shops name tells us much. Mr Deno, the founder, makes his own ra-yu- chili sauce by boiling the ingredients to the aforementioned 175 degrees. having worked in various ramen shops in Japan, he headed to China, and the province most noted for its spicy cuisine: Szechuan.
Choose Your Ramen By Spiciness And How Much It Numbs Your Tongue
Chinese chili oil and japanese sansho pepper make a perfect match - 125 degree deno waiter
It was there that Deno-san discovered the ingredients that would influence his ramen's character: red chili and aromatic pepper. On his return to Japan he developed his unique taste by blending ra-yu- chilli oil, and Japan's own characterisic aromatic pepper: sansho.
When you select your tantanmen ramen, you choose by degrees of karasa (spiciness - indicated by the number of chillis in the illustration) and whether it is shibirenai (doesn't numb your tongue), shibireru (numbs your tongue a little) and sugoku shiberu (dramatically numbs your tongue). You also have the option of shiru ari (with soup) or shiru nashi (without broth in the maze-soba style currently all the rage.
We opted for the middle way in both spiciness, and sansho strength, and with soup. We chose the 'with minced pork' and 'with cashew nuts' option. We are happy to report it was excellent, and within chili reason. The accompanying Sansho Beer was also very tasty. An English menu is available. There's also a branch conveniently located in the pachinko parlor building across the street from Sapporo Station's branch of BIC Camera.