What is "Hokkaido Seafood"?
One of the most famous ingredients of Hokkaido is seafood.
Hokkaido is blessed with bountiful seas, making it renowned for various types of seafood.
Especially highly regarded are snow crab, hairy crab, scallops, squid, and sea urchin.
There are several reasons why Hokkaido has such a wide selection of seafood.
First, Hokkaido is located in the northernmost part of Japan and surrounded by seas, giving it access to vast and rich fishing grounds.
Situated where the cold Okhotsk Sea, the Sea of Japan, and the Pacific Ocean meet, Hokkaido benefits from a mix of sea currents that provide rich nutrients to marine life.
This results in a wide variety of seafood, from large migratory fish such as salmon and mackerel to bottom dwellers like squid and crabs.
Additionally, the long coastline boasts numerous ports that support a thriving fishing industry.
The mix of traditional fishing methods by local fishermen and modern techniques ensures a stable supply of fresh, high-quality seafood.
The combination of these natural conditions and the efforts of fishermen is the reason Hokkaido is blessed with abundant seafood resources.
Types of Hokkaido Specialty Cuisine
Today, I want to introduce you to some of the amazing seafood you can find in Hokkaido.
Crabs
Hokkaido is renowned for its variety of crabs, including hairy crabs, king crabs, and snow crabs.
Hairy Crab: Despite its smaller size, the hairy crab is known for its rich and flavorful crab miso (paste comprised of innards).
It's usually boiled and eaten as is, but can also be enjoyed with vinegar or as crab shabu-shabu.
King Crab: Known for its large size and juicy, thick meat, king crab is typically steamed or grilled.
Snow Crab: Loved for its rich flavor and firm texture, snow crab is commonly boiled and eaten as is.
It can also be enjoyed in hot pot dishes like crab shabu or crab sukiyaki, or in dishes such as crab porridge.
Botan Shrimp
Botan shrimp, named after the peony flower for its round and large shape, is known for its rich flavor and firm texture.
The meat is tender, juicy, and sweet.
It can be enjoyed in various ways, including sashimi, tempura, stewed, or grilled.
Sashimi is a particularly popular way to eat botan shrimp as it highlights the fresh taste.
Scallops
Hokkaido scallops are highly regarded for their size and sweetness.
Freshly caught scallops are popular as sashimi or sushi toppings.
They can also be enjoyed grilled with butter or in various other dishes.
Squid
Hokkaido squid is noted for its transparent appearance and sweetness.
Surumeika (Japanese flying squid) and Yariika (spear squid) are commonly caught in local waters.
Surumeika, especially those from Hakodate and Kushiro, is regarded as a Hokkaido specialty and freshest from summer to fall.
Squid can be enjoyed raw as sashimi, grilled, dried, or as tempura.
Sea Urchin
Hokkaido sea urchin is famed for its rich flavor and creamy texture.
The prime season varies by region, but early summer to late summer is generally the best time to try it.
With the surrounding seas allowing for nearly year-round harvesting, the quality of Hokkaido sea urchin is consistently high.
Fresh sea urchin is best enjoyed raw to appreciate the delicate taste and is often used in sushi, seafood bowls, and even pasta or risotto.
Salmon
Hokkaido is known for its abundant salmon, especially during the fall when many salmon return to local waters to spawn.
Fresh Hokkaido salmon is enjoyed in various ways, such as sushi, grilled fish, smoked, and in local dishes like chan-chan yaki and Ishikari nabe.
Salted salmon roe (ikura) is also a famous seafood delicacy from Hokkaido and often used in sushi and seafood bowls.
Hokke (Atka Mackerel)
Hokke is among the most important types of fish for Hokkaido's fishing industry.
Across Japan, an especially popular way to eat it is grilled.
The white, plump flesh is rich in fat, and when grilled, produces a delicious flavor.
While typically prepared by splitting it open, salting it, and grilling it, hokke can also be enjoyed stewed or fried.
Hokkaido's seafood is a testament to the region's rich natural environment and the dedication of local fishermen.
Each type of seafood offers a unique experience for the palate and shouldn’t be missed by anyone visiting Japan.
Types of Hokkaido Seafood Dishes
Let's dive into some delicious dishes made with Hokkaido's seafood.
Kaisendon (Seafood Bowl)
A kaisendon is a bowl of rice topped with a variety of seafood from Hokkaido and other regions.
This dish is known for having a luxurious and delicious presentation.
Common toppings include scallops, squid, salmon, salmon roe, and sea urchin.
Each seafood has a unique flavor and texture, making the colorful presentation as appealing to the eyes as it is to the palate.
Kani-suki (Crab Hot Pot)
Kani-suki is a Japanese hotpot dish featuring crab, such as snow crab.
It's commonly enjoyed during the cold winter months and has a broth rich in crab flavor.
While snow crab is typically used, king crab or hairy crab is also used depending on the region.
The hotpot usually includes tofu, napa cabbage, shiitake mushrooms, garland chrysanthemums, udon noodles, or rice vermicelli.
The broth is seasoned with soy sauce, mirin, and sake, which blend with the crab flavor to create a deep, savory taste.
Ikameshi (Stuffed Squid)
Ikameshi is a traditional dish from Hokkaido in which squid is stuffed with glutinous rice and simmered.
Small flying squid are often used and packed with seasoned glutinous rice.
The dish is simmered in a sweet and savory broth made from soy sauce, sugar, and mirin, allowing the flavors to soak into the squid and rice.
The cooking process infuses the rice with the squid's umami, resulting in a unique flavor.
Ikameshi is typically enjoyed as is and also popular as a bento box lunch or souvenir item.
Hotate no Butter-yaki (Butter Grilled Scallops)
Butter grilled scallops are a simple yet highly popular dish, particularly in Hokkaido where fresh scallops are readily available.
The dish features fresh scallop meat, usually the adductor muscle, seasoned with butter, a bit of salt, and pepper.
Sometimes garlic or herbs are added for extra flavor.
The scallops are grilled in a hot pan with butter until crispy on the outside and juicy on the inside.
The seasoning can be as simple as salt and pepper, or you can add soy sauce and a squeeze of lemon juice for extra taste.
Hokke no Hiraki (Grilled Atka Mackerel)
Hokke no hiraki is a traditional Japanese dish in which Atka mackerel is split open, salted, dried, and then grilled.
Atka mackerel is found in abundance in waters around Hokkaido and prized for its rich fat and plump, white meat.
The simple, salt seasoning enhances the natural flavor of mackerel.
On the grill, the goal is to achieve a crispy outside while keeping the inside juicy.
This dish highlights the natural taste of the fish and is a staple in many Japanese meals.
All of these dishes showcase the incredible variety and flavors of Hokkaido's seafood, making them must-tries for anyone visiting Japan.