Hokkaido is a Seafood lover’s paradise, and a place that many foodies claim to be home to the best seafood in the world. Hokkaido is surrounded by a cold sea which is filled with an abundant supply of nutritious planktons, serving as an excellent habitat for high quality seafood.
In the world of ramen, slow-cooked meat and bones typically steal the spotlight however this seafood rendition takes a different approach. Harnessing the rich flavours of fish and seafood, this recipe ensures a hearty bowl without the need for extensive cooking hours required for meat-based broths.
ANA partnered with luxury Food Blogger Aiste Miseviciute of Luxeat as she journeyed through the Tokyo region, exploring delicious restaurants and exquisite crafts, a thousand years in the making. Head to www.luxeat.com/blog/seven-days-in-japan/ to discover my recent trip to Japan with ANA and start exploring. Subscribe to get monthly Luxeat newsletters…
Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.
