Soba, Udon,  or Somen, Japanese love noddles of all kinds.They`re practically a national treasure. But one of the most popular varieties actually came from China in the late 1800`s. Ramen is a Chinese style noodle, but in the last 100 years the Japanese have really made the dish thier own. In fact, nowadays it`s not uncommon for Chinese to visit just so they can try real Japanese Ramen. And several resturaunts have opened in China specializing in Japanese-style Ramen.

　Ramen is usually served in a hot broth rich with meat and vegetables. Each region has thier own special variation, but it`s the far north of Japan, especially Hokkaido, which is known for thier love of the dish. Early pioneers who settled in Hokkaido used steaming bowls of noodles to help them fight off the bitter winter cold. And one of the first things visitors from southern Japan will do upon arriving in Sapporo is ask the locals to reccomend thier favorite Ramen-ya, or find out where they can buy real Hokkaido ramen to send to friends and family back home.

　Many Japanese enjoy Ramen as a fast delicious meal 2-3 times a week. But many who are watching thier weight tend to pass by this high calorie treat. That`s one reason we began making "Jaga Ramen". The Rusutsu area is famous for growing Potatoes, jagaimo in Japanese. And for years thick dempon udon noodles made with potato flour have been a popular homemade dish. Two things that all the old local cooks agreed on were that these potato noodles were much lighter and tastier than noodles made with just wheat flour, and that they seemed to absorb less fat from the broth. So we decided the time had come to try making a Ramen noodle with the same Hokkaido grown potatoes. Whether you try them with your soup Shoyu or Shiyo , Tonkotsu or Miso you`ll have a delicious Hokkaido treat that will warm you down to your toes.

The Birth of Jaga Ramen

＊じゃがラーメン誕生物語

　The Birth of Jaga Ramen

＊ごしょいも屋

　Goshyoimoya

＊美味しい食べ方

　How to Make Delicious Jaga Ramen

じゃがラーメン誕生物語

　簡単に歴史をひも解くと「でんぷんうどん」古くから留寿都で食べられていた家庭料理を言います。そもそも麺類は、ラーメンやうどんに代表される様に、小麦粉で作られのが一般的ですが現在では、でんぷんを使用したうどんは後志地方を中心に広がりつつあります。

　ことの始まりは、「じゃがいもでうどんが出来るなら、ラーメンだって出来るはず」。ならば、作ってみようじゃないかと鶴の一声。発想はわりと軽いのりでした。あとは研究を重ねて商品化を目指す。と、ここまでは良かったのですが、いざ試作の段階で思うような麺が出来ず失敗の連続でした。問題はじゃがいもとでんぷんと水の配合にありました。一般の麺は、練り上げる工程で「かん水」が使われています。「かん水」はアルカリ性分が多く含まれ、その為、ごく少数ですが胃の弱い人がラーメンを食べると、胃がもたれたり下痢をする人がいるそうです。したがって、じゃがラーメンは「かん水」の量を極力抑え体に優しいヘルシーな麺作りを心がけました。加えて麺に合ったスープ作りにも思考錯誤を繰り返した結果、やっと商品化にこぎつけ、現在留寿都の道の駅、ごしょいも屋留寿都店で650円（2食入り）販売中です。

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