🍲 Jingisukan (Lamb and Vegetable Hot Pot)
During the Taisho era (1912-1926), as the outbreak of World War I made it difficult to import wool, there was a national policy to encourage sheep farming. In Hokkaido during that time, sheep farming became popular, and it is said that this period marked the beginning of the consumption of lamb in the region. After World War II, due to a shortage of clothing resources, the demand for wool increased across Japan. However, as imported wool and synthetic fibers gradually became more prevalent than domestically produced wool, the focus on sheep farming in Hokkaido shifted from wool production to raising sheep for meat. It is said that "Jingisukan" became a rooted dish during that time to expand the consumption of lamb. There are various theories as to the origin of "Jingisukan," but it is said to have been invented around the beginning of the Showa period (1926-1989) in reference to the Chinese dish "Kao Yang Rou/Kao Nian Rou" (roasted sheep) for Japanese people who were not used to eating mutton. Nowadays, it has become famous nationwide, and in the year 2007 (Heisei 19), it was selected as one of the "Local Cuisine Top 100 from Agricultural, Mountain, and Fishing Villages" (sponsored by the Ministry of Agriculture, Forestry, and Fisheries), along with "Ishikari Nabe" (Salmon and Vegetable Hot Pot with Miso) and "Salmon Chan Chan Yaki" (Grilled Salmon and Vegetables with Miso).