Behind the Dish

Sapporo’s winters birthed miso ramen—thick, hearty, built to keep you alive when the cold tries to kill you. Kinoko means “mushroom,” and this bowl is an ode to that. The broth starts with mushroom scraps—nothing wasted—layered with kombu and dried shiitake until it turns deep, earthy, and full of umami. Even the leftovers get a second life: the kombu becomes shio kombu, the shiitake become the salad on top. It’s vegan, sure—but more than that, it’s proof you don’t need meat to make something that hits you straight in the soul.