Asahikawa ramen may seem a bit out of context as the only accepted ramen style from northern Japan to use tonkotsu (pork bone) soup with any amount of significance. In truth, the culinary inventiveness of chefs in this small town in central Hokkaido has resulted in ramen that merges tonkotsu with an assortment of marine products from the seafaring north ranging from niboshi (sardines) to shellfish.

Uninitiated slurpers often confuse the ramen of popular local chains like Santouka with the rustic heady tonkotsu of Kyushu, but the addition of seafood makes Asahikawa ramen an entirely different animal that is far less greasy and sweeter in taste.

The easiest identifier, however, is the use in the Asahikawa style of curly, al dente egg noodles that are often cut comparatively short in length. (Kyushu ramen varieties, with the exception of Kagoshima ramen, uses a thin, white unrisen noodle that is firm in texture and noticeably straight in appearance.) Asahikawa ramen noodles, due to their curly, al dente nature, tend to absorb soup remarkably well; this is considered a selling point of the style. Asahikawa ramen shops are also known for adding a thick layer of grease on top of the soup proper; this serves to trap heat and ensure that the ramen stays at the same temperature for the duration of the meal. Toppings are basic and old fashioned - chashu, negi and kikurage, for instance, although Santouka in particular distinguishes its trademark shio ramen with a pickled plum garnish. Portion sizes in the Asahikawa style to be fairly small.

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