# data[].attributes.body
這款漢堡的靈感來自於小丑的形象，色彩鮮艷，能引起食客的好奇心。

# data[].attributes.body
內含新鮮牛肉餡、新鮮蕃茄、生菜、特製的小丑醬料，讓味蕾充分體驗。

# data[].attributes.body
可以搭配汽水或者奶昔，尤其是草莓奶昔，更能提升整體的風味。

# data[].attributes.body
湯咖哩起源於北海道，用豐富的蔬菜和湯底調配而成，口感濃郁。

# data[].attributes.body
南瓜、紅蘿蔔、青椒、雞肉是湯咖哩的常見材料。

# data[].attributes.attachment_link.description
Sapporo Soup Curry is a cozy Japanese dish of tender chicken and crispy fried vegetables in a light broth with curry powder and garam masala.

# data[].attributes.body
鹽拉麵湯底清澈，鹹香適中，非常適合喜歡輕薄口感的食客。

# data[].attributes.body
鹽拉麵最早起源於日本函館，至今已有超過百年的歷史。

# data[].attributes.body
推薦一些各地著名的鹽拉麵店，讓大家在旅行時有更多選擇。參考這個網站：
https://www.ramenadventures.com

# data[].attributes.attachment_link.readable_text
We're covering the best , or salt-seasoned ramen! Shio ramen is one of the hardest ramen styles to get right. From Michelin star ramen to ramen that almost tastes like sashimi, let's dive in!

Near the electronics district of Akihabara, serves a shio ramen that's a complex work of art. A bold 5 salt seasoning conducts a delicious soup that's mainly chicken, duck, pork, vegetables, and kelp.

is farther North, in Tokyo's Kita City. Like the previous entry, their shio ramen has a punchy salt seasoning. But the chicken bone and niboshi (dried sardines) soup is more earthy in flavor.

shio ramen, the five salt flavoring is softer. It allows the chicken in the soup to really come out and play. But the soup isn't just chickens - it's also kelp and various fish elements, whether flying fish or mackerel.

might just have the most unique shio ramen bowl here. In it, the soup is a blend of chicken bones AND dried maguro (tuna). The maguro gives it a sashimi-like freshness and vitality.

has the distinction of having a coveted Michelin star. Their ramen restaurant is close to the ever popular Shinjuku station. Naturally, their shio ramen is outstanding.

Just like at Shinka (entry 3), employs a more delicate salt seasoning. This seasoning brings to life a beautiful 80 clam (per bowl) soup. They use brackish water shijimi clams, handpicked from Lake Shinjiko in Shimane.

is in Tokyo's ramen-heavy Ogikubo neighborhood. Their shio ramen is inspired by Hakodate, a city known for shio ramen. The soup primarily uses kelp, dried scallops, and chicken (bones) from around Japan.

legendary shio ramen, they blend 4 types of shio (salt) from around the world, including Mongolia and France! This salty base commands deeply-flavored chicken soup.

Bear in that mind that there an endless number of great Tokyo shio ramen shops! As per usual, I've removed any ramen shop I have a close relationship with or work with on any

We're covering the best , or salt-seasoned ramen! Shio ramen is one of the hardest ramen styles to get right. From Michelin star ramen to ramen that almost tastes like sashimi, let's dive in!

Near the electronics district of Akihabara, serves a shio ramen that's a complex work of art. A bold 5 salt seasoning conducts a delicious soup that's mainly chicken, duck, pork, vegetables, and kelp.

is farther North, in Tokyo's Kita City. Like the previous entry, their shio ramen has a punchy salt seasoning. But the chicken bone and niboshi (dried sardines) soup is more earthy in flavor.

shio ramen, the five salt flavoring is softer. It allows the chicken in the soup to really come out and play. But the soup isn't just chickens - it's also kelp and various fish elements, whether flying fish or mackerel.

might just have the most unique shio ramen bowl here. In it, the soup is a blend of chicken bones AND dried maguro (tuna). The maguro gives it a sashimi-like freshness and vitality.

has the distinction of having a coveted Michelin star. Their ramen restaurant is close to the ever popular Shinjuku station. Naturally, their shio ramen is outstanding.

Just like at Shinka (entry 3), employs a more delicate salt seasoning. This seasoning brings to life a beautiful 80 clam (per bowl) soup. They use brackish water shijimi clams, handpicked from Lake Shinjiko in Shimane.

is in Tokyo's ramen-heavy Ogikubo neighborhood. Their shio ramen is inspired by Hakodate, a city known for shio ramen. The soup primarily uses kelp, dried scallops, and chicken (bones) from around Japan.

legendary shio ramen, they blend 4 types of shio (salt) from around the world, including Mongolia and France! This salty base commands deeply-flavored chicken soup.

Bear in that mind that there an endless number of great Tokyo shio ramen shops! As per usual, I've removed any ramen shop I have a close relationship with or work with on any

# data[].attributes.attachment_link.description
Tokyo shio ramen (salt-seasoned ramen)! From Michelin star ramen to ramen that almost tastes like sashimi, let's dive in!

# data[].attributes.body
味噌火鍋以味噌為主要湯底，加入多種食材，風味獨特。

# data[].attributes.body
豆腐、海帶、蔬菜和肉類都是味噌火鍋的必備食材，讓湯底更加鮮美。

# data[].attributes.attachment_link.readable_text
Loaded with vegetables, mushrooms, and tofu, my easy Sesame Miso Hot Pot is an ideal dish to make with friends and family. With a savory and nutty broth, this Japanese one-pot recipe will warm your belly and soothe your soul. {Vegan Adaptable}

When it's cold or rainy outside, all I want to do is to stay in and eat warm hot pot dishes. Luckily, my whole family loves a hot pot, or what we call Nabe in Japanese, so I have a lot of hot pot recipes stored in the back of my head (and here on the blog).

Today I'm sharing Sesame Miso Hot Pot or in Japanese Goma Miso Nabe (胡麻味噌鍋). The savory, nutty, umami-rich broth will keep you cozy all night. You can easily leave out the meat to make it vegan-friendly too.

Why We Should Make Sesame Miso Hot Pot

Soothing and amazingly flavorful soup broth.

It requires only common Japanese ingredients.

Incredibly easy to prepare and to customize based on your (guests) needs.

Best way to eat lots of veggies!

Vegan soup broth for everyone to enjoy.

Plus, did you know most hot pot dishes use similar ingredients? If you have any leftover vegetables, make a different style of hot pot in the same week!

How to Make Sesame Miso Hot Pot

The best thing about hot pot dishes is that you can prepare everything ahead of time and have everyone cook together at the table.

It's as simple as:

1. Make the Soup Broth - Japanese soup broth or dashi is so easy to make!

2. Cut the ingredients - This is the only prepping you pretty much need to do, and set the table with a portable butane stove.

3. Cook & enjoy - Throw the ingredients into the hot pot, crank the heat, and everyone cooks and eats at the same time. Isn't it the best?

3 Ingredients for Making the Soup Broth

1. Vegan Kombu and Dried Shiitake Dashi

Many people think "dashi", or Japanese stock, is a seafood-based broth and it is not vegan-friendly. However, that's not true.

As I explained in detail in The Ultimate Dashi Guide, we have 5 different types of dashi, from vegan-friendly dashi to seafood-based dashi.

In this recipe, we use kombu (dried kelp) and dried shiitake mushrooms for the broth, which are ingredients high in glutamates. Not only you can yield an umami-rich broth in a very short time, but they also offer plenty of health benefits.

2. Miso

In case you haven't realized, I've been sharing delicious miso recipes every month in partnership with my favorite miso company, Hikari Miso. While I enjoy cooking with different kinds of miso, this organic Kodawattemasu Miso is by far my favorite.

Every type and brand of miso has a different level of saltiness, so you have to taste and adjust the desired amount of miso for your soup broth.

3. Sesame Seeds

Let's talk about the final important ingredient - sesame seeds. I always recommend toasting the sesame seeds before you use them. Even though the package of your sesame seeds says "toasted", it's not comparable when you smell the just-toasted sesame seeds. It's a quick extra step, but you can bring out even more flavors by simply toasting them in a non-greased frying pan.

After toasting, we would grind the sesame seeds into powder. Japanese household typically has a ceramic mortar and wooden pestle called Suribachi and Surikogi. The mortar has unique and beautiful unglazed grinding grooves on the inside which makes the job easier.

My mom passed hers (above) down to me to replace the small and inexpensive Suribachi I bought when I was in college. I'd recommend getting a large one like this if you are looking for one. It's much easier to grind without worrying about spilling the sesame seeds.

How to Serve Sesame Miso Hot Pot

When serving a hot pot as the main dish for a party, I may serve one or two small sides on the side. But if it's just for my family, I'd skip the side dishes and we'd just eat a hot pot. All the nutritious ingredients are all in the pot already. Sides would be a luxury.

So besides the earthenware donabe hot pot in the middle of the table, each person has a bowl of rice and a medium-size bowl for the food from the hot pot. Here is what you need to prepare for your table:

A portable butane stove.

A donabe (or a large shallow pot so you can see inside the pot from your seat)

A couple of communal ladles, long cooking chopsticks, or tongs.

A platter of chopped vegetables, tofu, mushrooms, and meat (if you're serving).

Any sides you want to offer (optional).

Now sit back and enjoy your time over the delicious hot pot with your family and friends.

Other Unique & Delicious Hot Pot Recipes To Try:

Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.

Sesame Miso Hot Pot (Goma Miso Nabe)

5 Secrets to Japanese Cooking: Simple Meals & Authentic Flavors!

Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter.

# data[].attributes.attachment_link.description
Loaded with vegetables, mushrooms and tofu, easy Sesame Miso Hot Pot is the perfect dish to whip up for friends and family. {Vegan Adaptable}

# data[].attributes.body
除了漢堡，你也可以挑選今日想吃的咖哩飯跟小點心~~

# data[].attributes.body
北海道知名景點「函館」首次推出拉麵是在1884年。函館以貿易港口為發展中心，從世界各地傳入了各式各樣的飲食文化，在這之中拉麵也是其中之一的美食。函館拉麵的特色就是用雞骨與昆布熬煮出清透的高湯，再加上直麵條與簡單配料的鹽味拉麵。與札幌的味增拉麵和旭川的豚骨拉麵，並稱為北海道三大拉麵。

# data[].attributes.attachment_link.readable_text
北海道知名景點「 函館」首次推出 拉麵是在1884年。 函館以貿易港口為發展中心，從世界各地傳入了各式各樣的飲食文化，在這之中 拉麵也是其中之一的 美食。 函館拉麵的特色就是用雞骨與昆布熬煮出清透的高湯，再加上直麵條與簡單配料的鹽味 拉麵。與 札幌的味增 拉麵和 旭川的豚骨 拉麵，並稱為北海道三大 拉麵 。

函館鹽味拉麵推薦①深受當地居民喜愛的人氣拉麵店「函館拉麵鳳蘭」

從 函館站沿著路面電車的軌道一直走，在Sakae通路右轉後就看得到。1950年創業的老字號 函館拉麵店。店內有長型的吧台座位和一般餐桌座位，全部都是紅色的喔！充滿了復古懷舊的氣氛。坐在吧台座位可以直接看到製作 拉麵 的樣子！

人氣第一的「鹽味 拉麵」是只用豬骨和雞骨兩種食材熬煮成清透的湯頭後，再加入直麵條。 拉麵的湯頭並不是用丼飯 套餐的清湯加鹽調味，而是會準備已經有加入鹽巴調味後的 拉麵專用湯。是非常溫和醇厚很有深度的味道。

除了 拉麵以外還有其他豐富的菜色，因此非常受歡迎。從「五目麵（900日圓）」、「日式炒麵（900日圓）」等麵類，到「中華飯（900日圓）」、「 咖哩 飯（900日圓）」等飯類，應有盡有。

之中也有店裡的名產，傳統口味炸豬肉塊的「炸里肌」（1360日圓）。店內有提供炸里肌和燒賣結合的燒賣午餐 套餐（1100日圓）、 咖哩飯搭配 拉麵的 套餐（850日圓）等，可從各式各樣的 套餐 中選擇自己喜歡的料理。

函館鹽味拉麵推薦②函館最具代表性的拉麵店「函館麵廚房味彩本店」

在五稜郭 公園附近有全國著名的老字號 拉麵店，可是 函館的必看景點之一。「味彩」的代表 拉麵有製作成 函館的 伴手禮。JR 函館車站內和BEI灣區等地區都有設分店，到處都品嚐得到喔！招牌菜單上的「味彩鹽味 拉麵 」的湯頭是在雞骨與豬骨中加入滿滿的道南產昆布熬煮而成的。

清淡的湯頭中加入特別訂製的直麵條，非常入味。半熟蛋再加上傳統的麩，可看出配色也非常講究。雖然一樣是鹽味 拉麵，但如果喜歡比較濃郁的味道，推薦加入豬背脂肪的「極味背脂 拉麵（840日圓）」。還有使用店家自製的 咖哩的「味彩加里（880日圓）」等獨特的 拉麵 ！

地址 The second floor, 29-22, Goryokakucho, Hakodate-shi, Hokkaido, 040-0001
查看地圖

最近車站 五稜郭公園前 站 （函館市區有軌電車2系統 / 函館市區有軌電車5系統）

聯絡電話 0138-51-8373

函館鹽味拉麵推薦③同時品嚐到日式拉麵與中華料理「函館麵屋Yumin」

就在 函館站不遠處，是1946年創業的老字號 中華料理店。傳統的「鹽味 拉麵 （650日圓）」是用豬腿骨、豬背脂肪和雞骨慢慢熬煮，特色就是清淡的味道中帶有濃郁香味的透明清澈湯頭。麵條是用微微捲曲的中細麵，麵條吸附了滿滿的湯汁非常入味，讓人一口氣就可以吃光！

拉麵配料的叉燒不肥不瘦剛剛好，與湯頭的搭配真是絕妙。其他還有以味噌為基底的燴麵「麵辣醬麵（辣椒醬）（780日圓）」、有加入水煮蛋的辣味燴麵「Yumin麵（830日圓）」以及「辛味噌 拉麵（830日圓）」等變化過的 拉麵美食，和 中華料理 的炒菜等，只要有一道菜就很豐富了！

※文章公開時的資訊
※上述價格或餐點內容會有變更的情況
※除了特別註記的價格外, 其餘皆為含稅價格

# data[].attributes.attachment_link.title
【北海道美食】函館必吃鹽味拉麵3選 - LIVE JAPAN

# data[].attributes.attachment_link.description
北海道知名景點「函館」首次推出拉麵是在1884年。函館以貿易港口為發展中心，從世界各地傳入了各式各樣的飲食文化，在這之中拉麵也是其中之一的美食。函館拉麵的特色就是用雞骨與昆布熬煮出清透的高湯，再加上直麵條與簡單配料的鹽味拉麵。與札幌的味增拉麵和旭川的豚骨拉麵，並稱為北海道三大拉麵。