Introduction
About Hokkaido's Local Cuisine
Situated at the northernmost tip of the Japanese archipelago, Hokkaido has cultivated a unique food culture due to its climate, topography, and natural environment. This distinct foodways is bolstered by the colorful harvest of ingredients found across its vast landscapes and three seas, the Sea of Japan, the Sea of Okhotsk, and the Pacific Ocean. From the fertile farmlands sprout bountiful agricultural products, complemented by seafood from the rich waters, and dairy products found a plenty thanks to the lush and sprawling lands. With so much to taste and enjoy, the local flavors of Hokkaido are one undeniable draw for so many visitors.
Recommend #1
Jingisukan, Japan’s widely acclaimed lamb dish.
One of the most iconic lamb dishes in Japan is Jingisukan. This dish is typically prepared using a dome-shaped skillet. The mile-high bulge at the center of the skillet is used for grilling the slices of meat, while the surrounding grooves catch the dripping, broiled sauce and cook the awaiting vegetables in all their glory. There are two main methods of seasoning: marinating the meat in the sauce before grilling, or dipping the grilled meat into the sauce. Finding your favorite way to swing it is all part of the fun.
Recommend #2
Indulge in the treasures of Hokkaido’s seas with a “Kaisendon” seafood bowl.
Trying heaps of fresh and succulent ocean delights piled up over a rice bowl is one of the pure joys of visiting Hokkaido, the treasure trove of seafood. At morning and day markets across the region, travelers can be found trying the best recommendations from local spots, or mixing and matching their own ocean favorites in an all original rice bowl for all the best of Hokkaido’s proud seafood and local taste.
Recommend #3
Ishikari Nabe: a stew of salmon and vegetables hailing from Ishikari City
Ishikari Nabe is a hot pot dish that originated in Ishikari City, located to the north of Sapporo in central-west Hokkaido. For this dish you’ll find thick cuts of salmon and a variety of vegetables all simmered in a pot of kelp broth and miso seasoning.
When it comes to salmon, Autumn is the prime season. Savvy travelers know this piping hot stew as the way to warm up the body as the brutal cold sets in, making it an especially popular treat to enjoy during a trip in winter.
Information provided by: GOOD LUCK TRIP