Exploring Hokkaido Ramen

Exploring Hokkaido Ramen

at Miraku Boston with Corky White

Monday, May 5, 2025

6:00 - 7:30 PM EDT

Hosted in person at:

About the Event:

As part of JSB's 2025 Hokkaido Fair, we will be having a special event all about ramen at Miraku Boston. Learn about and taste a one-of-a-kind ramen from Rishiri Island, located off the Northern coast of Hokkaido! 

We will be joined by food anthropologist, Professor Merry "Corky" White who will give a brief talk about the history and developments of Japanese ramen cuisine and culture. Then we will hear from our hosting local ramen restaurant, Miraku Boston, who will share about the unique qualities of their special style of kombu-enriched ramen from Rishiri Island.

After learning about ramen, you will be able to enjoy a bowl of ramen by Miraku Boston and taste for yourself the delicious and authentic taste of Hokkaido that they bring to Boston!

When purchasing tickets, please select your choice of their classic Yaki Shoyu ramen with their iconic rich and flavorful broth made with umami-rich Rishiri Kombu (kelp) and soy sauce expertly reduced to perfection, or their Roasted Sesame Miso Ramen made with the same Rishiri Kombu (kelp) combined with a delicious depth of miso paste in classic Hokkaido style. Both choices will be served with an individually-sized portion of Miraku Boston's other Hokkaido specialty, Zangi Fried Chicken, which is a variation of the popular Japanese karaage. 

A special menu vegan ramen and side dish option is also available. 

Ticket cost covers admission and food, but drinks purchased will be an additional charge. Guests are welcome to stay after the event to order more food as well. 

This event is made possible thanks to a grant from the Toshiba International Foundation. 

We cannot guarantee refunds for tickets purchased, however please let us know if you are unable to make the event by emailing joanneha@japansocietyboston.org.

About the Speaker: 

Merry “Corky” White is Professor of Anthropology at Boston University, with specialties in Japanese studies, food, and travel. A caterer prior to entering graduate school, she has written two cookbooks, one of which—first published in the mid-1970s—was recently reissued by Princeton University Press.

She is currently working on completing a study of Japanese food workers and conducting new research on the Japanese whisky industry, including distillery visits, interviews, and participant observation. 

About Miraku Boston: 

At Miraku Boston, we present authentic Japanese Ramen from Hokkaido’s Rishiri Island. Our signature broth is a harmonious blend of three-year-aged kelp and a simmered chicken, pork and vegetable broth. The result is the soup unlike any other, a rich and nuanced flavor that is both satisfying and light. 

Kombu (kelp) is one of the local delicacies of Rishiri, a small island situated at the northernmost tip of Hokkaido and is considered one of Japan's finest ingredients. Rishiri Kombu, a type of sea kelp only found around Rishiri Island, is highly valued in Japanese cuisine due to its flavorful taste. It grows in the cold, nutrient-rich waters around the island, where snow melted from the surrounding mountain flows into the sea, providing essential minerals for the plant growth. The kombu is harvested by hand during the summer, and is then sun-dried to maintain its robust flavor. Drying the kombu has become a tradition for all the islanders, from children to seniors. Miraku brings the taste of our beloved Rishiri Island to you in an authentic bowl of ramen. 

Miraku was born in 2007 on Rishiri Island. Our restaurant has since expanded, opening a second location in the Shin-Yokohama Ramen Museum and additionally creating both permanent and limited-release ramen products that are available throughout Japan. In 2012, we were awarded the Bib Gourmand in the Michelin Guide Hokkaido; a prestigious recognition given to restaurants that offer exceptional food at moderate prices. We hope you enjoy the taste of Rishiri!

https://www.miraku-usa.com/

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