What is "Hokkaido's Specialty Cuisine"?
Hokkaido is famous for its array of unique and delicious foods.
Some of the most well-known specialties include Jingisukan (grilled mutton), Sapporo Ramen, Soup Curry, and Seafood Donburi (rice bowl topped with fresh seafood).
There are several reasons why Hokkaido has such a rich variety of unique dishes.
First, it's the vast natural environment.
Hokkaido boasts expansive land and diverse natural surroundings, nurturing a wide range of fresh ingredients.
Second, the abundance of seafood.
Surrounded by the sea on three sides, Hokkaido offers an ample supply of fresh seafood.
Another key factor is the pioneer spirit.
Settlers who arrived during the pioneering era brought new cultures and ingredients, which they adapted and developed to suit Hokkaido's climate and environment.
Agriculture and dairy farming also play a crucial role.
Hokkaido is one of Japan's leading agricultural and dairy regions, and the fresh produce and dairy products sourced here are integral to local cuisine.
Additionally, the cold climate has led to the development of preserved and fermented foods, which in turn have given rise to unique cooking methods.
Tourism has also had an impact.
To cater to visitors, many dishes utilizing local ingredients have been created and become recognized as specialty foods.
Finally, the traditions and culture of the region have strongly influenced the cuisine.
The unique traditions and cultural practices of communities are reflected in local dishes and have led to the development of distinctive culinary styles across Hokkaido.
Types of Hokkaido Specialty Cuisine
In this article, we’ll dive into some of the delicious specialty foods from Hokkaido.
Jingisukan (Genghis Khan)
This is a grilled mutton dish cooked using a special Jingisukan grill.
The meat, primarily lamb or mutton, has a unique flavor.
The sauce is often soy sauce-based or miso-based, and the meat is sometimes marinated before grilling.
Vegetables such as cabbage, bean sprouts, bell peppers, and onions are typically grilled alongside the meat.
For more details, check out our dedicated article.https://japan-food.guide/en/articles/genghis-khan
Sapporo Miso Ramen
Originating from Sapporo City in Hokkaido, this type of ramen is renowned for its rich and savory miso-based broth.
The broth is made by simmering pork bones, chicken, and vegetables, then adding miso to create a flavorful soup.
The noodles are often slightly thick and curly, perfect for lapping up the broth.
Common toppings include chashu (braised pork), bamboo shoots, green onions, bean sprouts, and sometimes butter or corn.
Soup Curry
Soup Curry is a type of curry that developed in Sapporo.
Unlike traditional curry, Soup Curry has a light, soup-like consistency and is comprised of various ingredients.
Typical ingredients include chicken, pork, beef, seafood, and seasonal vegetables such as potatoes, carrots, bell peppers, eggplants, and broccoli.
The aromatic, spice-infused broth and the diverse mix of ingredients make Soup Curry a delightful and comforting dish.
Seafood Donburi (Kaisendon)
Hokkaido's seafood is famous for its variety and freshness.
Seafood commonly associated with the region include salmon roe, sea urchin, crab, scallops, and salmon.
Kaisendon is a dish in which fresh seafood is served on top of a bowl of white rice, often accompanied by soy sauce with wasabi.
Uni (sea urchin) and ikura (salmon roe) donburi are especially popular for their colorful appearance and delicious taste.
Zangi
Zangi is a popular Hokkaido dish and similar to karaage (Japanese fried chicken).
The chicken is marinated in a mixture of soy sauce, sake, garlic, and ginger, then coated in potato starch and deep-fried.
While it shares similarities with traditional karaage, Zangi has its own unique, regional twist in seasoning and preparation.
The result is a crispy exterior, a juicy interior and a rich flavor.
These are just a few examples of the many wonderful dishes you can enjoy in Hokkaido.
Each dish offers a glimpse into the region's rich culinary traditions and natural bounty.
Types of Hokkaido Ingredients
Hokkaido is home to many renowned local ingredients.
In this article, we'll introduce you to some of the finest ingredients from Hokkaido.
Potatoes
Hokkaido is Japan's largest producer of potatoes.
There are various types such as Danshaku, May Queen, and Kita Akari.
The cool climate and wide temperature differences between day and night make Hokkaido ideal for potato farming.
Numerous potato-based products are made here, including potato chips, french fries, and croquettes, which are all very popular.
Potatoes are also a staple in local home cooking, with such classic dishes as "Jaga Butter" (potatoes with butter) and "Nikujaga" (stewed potatoes with pork and carrots).
Corn
Hokkaido-grown corn is known for its sweetness and juiciness, especially those harvested in the summer.
The main variety is sweet corn, with Golden Rush and Pure White being notable examples.
The cool climate and daily temperature differences enhance the corn's sweetness.
Popular preparations include grilled corn, boiled corn, and buttered corn.
Dairy Products
Hokkaido's vast pastures support a thriving dairy industry producing a wide range of dairy products such as milk, cheese, butter, and yogurt.
The milk here is fresh and rich.
Cheeses such as Camembert, Mozzarella, and Gouda are made in various parts of Hokkaido, with Tokachi cheese being particularly well-known for its high quality.
The butter is rich and creamy, and the yogurt is thick and smooth.
Premium varieties made from raw milk are especially popular.
Ice cream churned from Hokkaido milk is known for its rich, creamy taste.
Melon
Yubari Melon is an especially famous fruit of Hokkaido and known for its orange pulp, sweetness, and fragrant aroma.
Green melons are also grown.
The superior climate and soil conditions of Hokkaido allow for the cultivation of high-quality melons.
The significant temperature differences between day and night help produce a distinct sweetness.
Melon-based sweets and desserts are popular in tourist areas.
Seafood
Hokkaido's seas are rich fishing grounds, nurturing fresh seafood such as salmon roe, sea urchin, crab, scallops, salmon, and squid.
Fresh seafood such as salmon roe, sea urchin, crab, and salmon is often enjoyed in dishes like kaisendon (seafood bowl) and sushi.
Local dishes such as Ishikari Nabe, a salmon hotpot, are also commonly served.
Another specialty is Ikameshi, in which squid is stuffed with rice and cooked.
Tuna
Tuna from Toi Port in southern Hokkaido is well-known in Japan.
The tuna from this area grows in rich fishing grounds where cold and warm currents meet, resulting in a fatty and delicious fish.
In Hokkaido, tuna is commonly eaten as sashimi, sushi, and in seafood bowls.
These are just a few examples of the wonderful ingredients Hokkaido has to offer.
Each ingredient reflects the region's natural bounty and rich culinary traditions.
