Sapporo-style miso ramen — invented here in the 1960s, most often associated with the Sumire chain — is richer and heavier than ramen you find further south, the broth thickened with miso and the bowl finished with corn, butter, and bean sprouts. Soup curry, a Sapporo specialty developed in the 1970s, is more soup than curry: a thin, aromatic broth with large pieces of vegetables and meat that you eat with a spoon. The city's closeness to the sea means the seafood at Nijo Market is as fresh as you will find in Japan — particularly the crab, sea urchin, and scallops from the cold waters offshore. Jingisukan, Hokkaido lamb grilled on a domed iron plate, is the quintessential local meat dish and worth seeking out over a standard yakitori.