散策 Sansaku

Food of Hokkaido

33 dishes

Beko Mochi📍 Hokkaido"Beko mochi" is a local sweet shaped like leaves with branch-like patterns on it with mainly black and white, and has been very familiar with Hokkaido locals. People eat this mochi during the Boy's festival, May 5th in Hokkaido. There is also a sweet called "Beko mochi" in Aomori Prefecture, with same ingredient but different shape and patterns. It is common to see leave-like black and white two color "Beko mochi" but you can find ones with various shapes and colors, especially in the southern Hokkaido. Complete black "Beko mochi" used with brown sugar, colorful ones or "green yomogi" mugwort "Beko mochi", etc… There are also various shapes of mochi, not only leaves but also flower and round-shaped ones. There are some myths about the origin. It is said that a local sweet in Yamagata Prefecture called ‘Kujira mochi' had progressed into leaf-shape in Hokkaido, but there is no evidence. People in some south Hokkaido still call it "Kujira mochi" instead of "Beko mochi" now. Likewise, there are many stories about the origin of the name; it may come from black-and-white color associated with "beko" (= cow in some areas in Japan), mixture of brown sugar looks like "bekkou" (= amber in Japanese), from ingredients "beiko" (= rice flour), etc.
Bibai Yakitori(Bibai Grilled chicken skewers)📍 HokkaidoBibai City sits between Sapporo and Asahikawa. The western part is on the low lying ground of the Ishikari Plain and is known as being one of Hokkaido's bread baskets. On the eastern side, there is a hilly region which extends into the Yubari Mountains. Formerly one of the biggest coal mining towns in Japan, many mine workers used to bustle around here. At that time, "Bibai Yakitori" is said to have been a favorite place for the mine workers to come and eat at. Even today, a wide range of people from children to adults come to eat at "Bibai Yakitori" as local soul food. It is said that "Fukutaro Mifune", who ran a yakitori stand in Bibai City, invented his dish around 1955 (the first half of the 1950s). At that time, yakitori restaurants threw away offal and skin, but seeing this, "Fukutaro Mifune" thought this was a waste and began selling “motsu kushi” using the offal. These motsu kushis became popular among the locals and mine workers, and it became known as "Bibai Yakitori". Today, “Bibai Yakitori” still means “motsu kushi”, which they make by skewering different chicken parts, such as the head, skin, internal eggs, gizzards, and onions, and then grilling them on a skewer. One characteristic of "Bibai Yakitori" is that they use onions instead of leeks. The reason for this is because "Bibai" is famous for onions, which are grown in the space around the city and their agriculture is flourishing. So, you can get good quality onions at relatively low prices compared to leeks.
Bibai no torimeshi📍 HokkaidoBibai torimeshi" is a local dish of Bibai City that is still enjoyed at home. It is said to have originated in the Meiji period (1868-1912), when the development of Hokkaido was promoted in earnest. Toyojiro Nakamura, a farmer who settled in the Nakamura area of present-day Bibai, encouraged chicken farming by giving his tenant farmers a pair of chickens to raise until rice cultivation got underway, out of concern for the health and livelihood of the farmers. Later, when rice production began to increase, the farmers would serve "torimeshi" (rice with chicken meat) to their guests, which was made by mashing the chickens and cooking them with rice. Even today, local women in the Nakamura area continue the tradition of making "torimeshi," also known as "Nakamura no torimeshi.
Butadon (pork bowl)📍 HokkaidoPork farming began in the Tokachi region around the end of the Meiji period (around 1910), and pork has been a popular food in the region since then. Obihiro City in the Tokachi region, where the pig farming industry used to thrive, is said to be the birthplace of "Butadon (pork bowl)". Thick slices of pork dipped in a sauce seasoned with sugar and soy sauce and topped with rice, called “Butadon”, is a specialty of Obihiro City. The origin of "Butadon" is said to be when a restaurant in Obihiro City made a bowl of rice topped with charcoal-grilled pork and broiled eel-like sauce in the early Showa period (around 1930). The owner of the restaurant decided to serve stamina food after watching farmers and laborers work hard and sweat. Initially, he wanted to use eels as an ingredient, but eels were expensive and hard to get. So he turned his attention to pork. In those days, the pig farming industry was thriving in the Tokachi region, and pork was readily available and close at hand. This is how Obihiro's "Butadon" was born, and it is now famous all over Japan.
Chan Chan Yaki📍 Hokkaidoちゃんちゃん焼き（ちゃんちゃんやき）は鮭などの魚と野菜を焼いて味噌などで調味した日本の郷土料理。北海道や青森県の漁師町の名物料理である。
Ikameshi📍 HokkaidoIkameshi is a famous local dish of the Hakodate and Oshima regions. It is said that ikameshi was originally invented as a boxed lunch at Mori Station on the Hakodate Main Line during World War II, when rice was in short supply due to food control measures. The ingredient used was squid, which was readily available due to its large catch in the southern Hokkaido area at the time, and was used to "save rice, if only a little. The "ikameshi," squid stuffed with rice and cooked to perfection, was so popular because it was easy to eat, filling, and tasty that even today it is a popular ekiben that many people purchase whenever a train arrives.
Ikura no Shoyu-zuke (Soy Sauce-marinated Salmon Roe)📍 HokkaidoHokkaido is famous throughout Japan for its Ikura("Ikura" is the result of breaking down raw "Sujiko." "Sujiko" refers to the ovaries of the salmon), which is greatly popular with people of all ages. In September to October, when the salmon fishing season peaks, the local supermarkets are filled with raw salmon roe “Sujiko”, which many households use in their cooking for Ikura. Most people use salt and soy sauce to marinate their salmon roe, but for household cooking soy sauce is more common. Sujiko used to be a common dish throughout Japan. It's said that salted Sujiko, similar to today's Ikura, was also consumed, but in the past they didn't have the two names "Sujiko" and "Ikura." The name "Ikura" is thought to have entered Japanese from Russian in the Meiji period. There are various theories as to how this happened. One theory is that it was introduced by Russian prisoners of war during the Russo-Japanese war, and another theory is that it came from exchanges with Russian fishermen in the north when the fishing industry was booming. Ikura really started to become popular throughout Japan in the Taisho period.
Imomochi(potato rice cake)／Imodango(potato dumplings)📍 Hokkaido“Imomochi” (potato rice cake) is a local dish that is easy to make at home using potatoes, one of Hokkaido's most popular agricultural products. In some areas, it is also known as "Imodango” (potato dumplings). Besides Hokkaido, “Imomochi” are also produced in Gifu, Kochi, and Wakayama prefectures, but the type of potatoes used and the way they are made differ depending on the region. “Imomochi” is said to have originated in the early days of rice farming, when rice cakes were made using potatoes that were abundantly available at the time, instead of glutinous rice. In addition to potatoes, pumpkins are sometimes used, and even today they are known as "Kabocha mochi” (pumpkin rice cake). During the pioneer days of the Meiji period (1868 - 1912), "Imomochi" was valued by the pioneers as a valuable source of protein. Because of its ease of preparation, it became a popular dish among the people. It was eaten during and after the war, when food was scarce, and is now a staple snack in Hokkaido. It is popular with people of all ages, from adults to children.
Ishikari-nabe📍 Hokkaido石狩鍋（いしかりなべ）は、鮭を主材料とし味噌で調味した日本の鍋料理であり、北海道の郷土料理である。
Ishikarinabe(Ishikari hot pot)📍 Hokkaido“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As the name suggests, it is a fisherman's dish from Ishikari Town, located at the mouth of the Ishikari River, famous for salmon. Salmon fishing has been popular in the Ishikari region since the Edo period (1603 - 1868). When celebrating a big catch, fishermen are said to have been rewarded with chunks and bony parts of freshly caught salmon, which they would put directly into a pot of miso soup. Around 1950, when Ishikari City's salmon haul seine fishing drew attention as a symbol of Hokkaido's fishing industry, many tourists flocked to the city to see it. When “Ishikari Nabe” was served to tourists who were waiting for the time to pull the seine out of the water, the dish was so delicious that it became well known throughout the country.
Izushi📍 Hokkaido"Izushi" is sushi made by lactic acid fermentation in low temperature with fish, vegetables and Rice koji (=malted rice). It is a local dish handed down in the coast area from Hokkaido to Tohoku region, known with low temperature. It is said that the origin is from a meal cooked in fishery family when they have first snow in the season. The recipe is different from the region. Various kinds of fish from Hokkaido, like atka mackerel, salmon, hatahata(=sandfish), herring or pacific saury, are used in "Izushi". Especially atka mackerel is popular due to its reasonable price and stable supply. Along the seacoast of Hokkaido, Lots of atka mackerel is caught in the spring, when they gather to feed, and around fall, when they gather to spawn.
Jingisukan📍 HokkaidoJingisukan is a Japanese grilled mutton dish prepared on a convex metal skillet or other grill. It is often cooked alongside beansprouts, onions, mushrooms, and bell peppers, and served with a sauce based in either soy sauce or sake. The dish is particularly popular on the northern island of Hokkaidō and in China.
Jingisukan (Lamb and Vegetable Hot Pot)📍 HokkaidoDuring 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).
Kasube no Nitsuke (Simmered Kasube)📍 Hokkaido"Kasube no nitsuke" is a local winter dish, that is often cooked at home. "Kasube" is the Hokkaido dialect word for ray, and this dish uses the entire fish, including the bones since they are soft and edible. "Kasube" has a high collagen content, making it a popular choice for those who are interested in consuming beauty foods. There are various theories as to the origin of its name. It is said that in the old days, when cooking methods had not yet been established, "kasube", which emitted an ammonia odor inside the body, had a strong smell and was shunned.So,It is said that the name was derived from the fact that the fish is "nothing but dregs," which cannot be eaten either boiled or baked. Another theory is that the name comes from the Ainu word “kashumbe/kashupe”. The Ainu people traditionally consumed dried "kasube" and other fish, which they would pound and eat with boiled wild plants. However, the fish's strong odor meant that it was not highly valued for its taste, and was instead used as fertilizer. In recent times, new methods have been developed to extract the odor and prepare the fish in a more enjoyable way, making it a popular food choice. The “megane kasube" is the most commonly eaten species in Hokkaido. It is identified by a large eyeball-like pattern on its back and is mostly found in the Soya and Rumoi regions on the northern side of the Sea of Japan. It is also known as "makasube" in this area. Besides, in Hokkaido, the "mizu-kasube (soko kasubei)," also known as the "Ainu-kasube," is sometimes consumed.
Kobumaki📍 HokkaidoIn Hokkaido, which is one of the largest producers of kelp in Japan, "Kombu-maki" (kelp rolls), in which fish such as salmon and herring are rolled in kelp, has taken root. Kombu-rolls are often made with Hidaka kelp, which is soft and low in fiber content and is found in the Hidaka region. Today, kelp rolls are also made throughout Japan, and are often served at New Year's. Hokkaido accounts for 90% of the nation's kelp roll production. Hokkaido is Japan's leading kelp producer, accounting for 90% of the nation's total production. Kombu has a long history, and is even mentioned in the "Shoku Nihon Ki" (Records of Japan) in the 16th year of the Enryaku era (797). In the Kamakura period (1185-1333), trading ships began to carry kelp between the Matsumae area and Honshu, and in the Muromachi period (1333-1573), kelp was carried to Tsuruga in Echizen Province (present Fukui Prefecture) and then to Kyoto and Osaka. Later, as kelp fishing flourished during the Edo period (1603-1867), consumption of kelp increased, and it became a major transport item on the "Kitamae-bune," a Kansai route around the Sea of Japan. Kombu-maki" was made by combining kombu with herring, whose catches were high during the same period, and salmon, a specialty of Hokkaido, and became a local dish of Hokkaido.
Kujira-jiru📍 Hokkaido"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido. As the New Year approaches, it is customary to simmer salted whale and vegetables in a large pot and eat it on the first three days of the New Year. It is repeatedly heated and eaten, so the vegetables in the soup are selected to not fall apart when reheated. In some parts of the region, it is also referred to as "Kujina-jiru." From the late Edo period to the Meiji period when herring fishing was a popular activity, the whales that would "herd the herring to the shore" were regarded as a good omen in Southern Hokkaido. Thus, it is said to have been eaten on New Year's to pray for a bountiful herring catch from early spring. Whales are a valuable source of protein in Hokkaido, and they are salted and made into preserved food as a way to survive in the harsh winters. The salted whales are used as an ingredient in "Kujira-jiru." The other ingredients simmered in the soup consist of wintering vegetables that are harvested in the late autumn season and preserved food such as salt-pickled mountain vegetables. With a high nutritional value, "Kujira-jiru" is an essential dish for surviving through the extreme Hokkaido winters.
Matsumae-zuke📍 Hokkaido"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and Kelp, and marinating them with Soy sauce, Sake, Mirin, and Sugar. In the past, Squid, was pickled with Salt, but due to changes in taste preferences, Soy sauce,-based seasoning is now widely used. As the name suggests,"Matsumae-zuke", originated in the Matsumae Domain, where they were made from locally harvested ingredients. Later, it is said to have spread as a winter dish prepared by fishermen's mothers. From the late Edo period (1603-1868) to the Meiji period (1868-1912), when Herring fishing flourished, it was made by combining "Kazu-no-ko", herring roe, which was harvested in large quantities, with Squid, and Kombu (=kelp). However, the price of Herring has risen, and the amount of Herring roe, used has decreased compared to the past. Meanwhile, as Herring, fishing declined in the Showa period (1926-1989), Matsumae Town began to engage in full-scale "Surume-ika" (Japanese common squid) fishing. Today, together with the neighboring town of Fukushima, Matsumae is one of the nation's leading producers of Japanese common squid. As a result, "Matsumae-zuke" are now made with "Surume-ika" (Japanese common squid) and Kombu (=kelp).
Muroran Yakitori(Muroran Grilled skewers)📍 Hokkaido"Muroran Yakitori", as the name suggests, is "Yakitori(Grilled skewers)" conceived of in Muroran City, Hokkaido. Despite the name "Yakitori(Grilled chicken skewers)," it is actually made with pork, not chicken, and is a skewered dish consisting of onions and pork that are put alternately on a skewer. It is served with a sweet sauce and mustard. In 1937, with the outbreak of the Sino-Japanese War, farmers began raising pigs to increase food production, and in 1939, pig farming was encouraged nationwide to make military boots from pigs' skins. In the midst of all this, it is said that Muroran City decided to allow all but the meat and skin of the pig to be consumed within the city, and so many local food stalls began to serve pork entrails. Later, the combination of pork, onions, and mustard that has now come to be known as "Muroran yakitori," took root in the city. At that time, there were many food stalls offering grilled pork skewers in the Wanishi-cho area of Muroran City, which was prospering with steel mills. "Toriyoshi", which is said to be the pioneer of "Muroran Yakitori", also opened a store in Wanishi-cho in 1937. "Muroran Yakitori" is characterized by its use of onions instead of leeks. The reason they have taken root like this is that onions, which Hokkaido produces, are less expensive to get hold of than leeks, and they also go well with pork.
Muroran yakitori📍 HokkaidoMuroran Yakitori is a skewered dish from Muroran City, Hokkaido, made with pork and onions. Although it uses pork, it is not called 'yakiton' as in the Kanto region; it is collectively referred to as 'yakitori', a term also used for dishes made with chicken or offal.
Nishin Zuke(pickled herring)📍 Hokkaido“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the herring industry in Hokkaido. From the late Edo period (around 1750) to the Meiji period (1868 - 1912), the herring fishery in Hokkaido, especially on the Sea of Japan side, was at the height of its prosperity. In spring, when large schools of herring come to the coast to spawn (which is called “Kuki”), the sea is often seen to be dyed white. The catch of herring reached its peak in the Meiji period, and at one time there were nearly one million tons of herring caught, but from around 1960, the herring population declined rapidly and the catch of herring was almost non-existent. At present, the herring, which are established in and around lakes and marshes such as Akkeshiko (Lake Akkeshi), are often caught, but the catches are nowhere near as large as they were in their heyday. “Nishin Zuke” is a local dish that has been made in households since the days when fishing for herring was at its peak. In those days, storing food to get through the cold winter was important, and pickles were used as one way to preserve it. It was made by marinating dried herring and vegetables together before winter arrives, which became known as "Nishin Zuke". The catch of herring has decreased, but it is still a winter family dish in Hokkaido.
Nishin soba(Herring soba)📍 Hokkaido"Nishin soba(Herring soba)" is a local dish of Hokkaido, made by boiling and sweetening dried herring known as “Migaki herring” and putting it on soba. Kyoto is famous for herring soba, but it has also been eaten in Hokkaido for a long time. Kyoto's "Nishin soba" is lightly seasoned with kombu seaweed and light soy sauce, while in Hokkaido, it is seasoned strongly, resulting in a slightly sweet soup. From the late Edo period to the Meiji period, herring fishing was popular along the coast of Hokkaido. In spring, when large schools of herring rush to the coast to spawn, a phenomenon known as “kuki” in which the sea was dyed pure white could be observed. In the Edo period, when freezing technology was not yet developed, large quantities of herring were dried and preserved as migaki herring so that they could be kept for a long time. "Migaki herring", which is a source of protein, became a valuable preserved food nationwide and was transported from Hokkaido to Honshu on "Kitamae ships". In this way, large amounts of "Migaki herring" were transported to Kyoto and other areas, and herring cuisine evolved outside of Hokkaido as well. During the Meiji period, herring catches peaked, but from around the 1950s onwards, the occurrences of "kuki" decreased sharply, and herring became almost impossible to catch. However, due to the remnants of its heyday, there are still herring dishes using "Migaki herring", such as "Nishin soba", in Hokkaido, Kyoto, and other parts of the country. "Nishin soba" is said to have originated in Kyoto, but Hokkaido's "Nishin soba" is said to have its roots in a recipe handed down by" the Yokoyama family" , who were fishermen when herring fishing flourished in Esashi.
Ramen📍 HokkaidoThere is a theory that "Nankin-soba" served at a Western-style restaurant in Hakodate in 1884 was the "first ramen in Japan," but this is not certain due to a lack of detailed documentation. In the postwar period, ramen rapidly became a part of the diet in Hokkaido, where temperatures were cooler. Local ramen with characteristics suited to the climate of each region were born, such as Sapporo's "miso ramen," Hakodate's "shio ramen," and Asahikawa's "shoyu ramen. Since then, the number of ramen stores in Hokkaido has increased, and each store has evolved in its own way as they compete with each other for flavor. Hokkaido's "ramen" is often based on thick, oily pork bone broth, which is believed to have been inherited from the cloudy pork bone broth eaten by the Ainu people in the past. As for noodles, many restaurants use noodles made at noodle mills rather than homemade noodles. The relationship between the noodle stores and the noodle makers is therefore deep, and there is a unique custom in which the noodle store that makes the noodles used by the store is presented with the curtain of the noodle shop.
Ruibe📍 Hokkaido"Ruibe" is local cuisine made by freezing fish like salmon or trout, then eating them as sashimi as it thaws out. It is characterized by its frozen texture and a taste that slowly melts in your mouth. It is said that "ruibe" is a food which began with the Ainu people. Hokkaido has an old tradition of salmon fishing and the Ainu used to catch salmon as a valuable source of protein. They say "ruibe" comes from the practice of burying salmon in the snow and freezing them to preserve them for the cold and harsh winters. They would then cut them into thin slices and eat them while still frozen. It was also effective against parasites, as those such as anisakis would sit inside the salmon's skin and would be killed by the freezing. The name is said to be derived from the Ainu word "ruipe," which is a combination of "ru," meaning "melt," and "ip ," meaning "food. The name is also said to come from the Ainu word "luipe," which combines "lu" meaning "melt" and "ip " meaning "food. Ruibe generally uses salmon or trout, but ruibe refers to the style of eating thinly sliced, frozen fish or shellfish, such as squid or trout.
Salmon Chanchan Yaki📍 Hokkaido“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso. It is said to have originated in a fishing town in the Ishikari region, but it has become famous nationwide, and in 2007 it was selected as one of the "100 Best Local Dishes in Rural Areas (sponsored by the Ministry of Agriculture, Forestry and Fisheries)" along with “Ishikari Nabe” and “Jingisukan” (mutton barbecue). There are many theories as to the origin of the name "Chanchan Yaki," such as "because it can be made quickly (onomatopoeia “cha cha”)," "because my dad (Oto-chan) makes it," and "because the griddle and spatula make a chunky sound when they are baking”. In Ishikari City, fishermen caught salmon in the early Showa period (around 1930) and on board grilled them on a griddle made from a drum. Salmon in Hokkaido have a long history, and the Ainu people used to catch them as a valuable food source. Hokkaido still boasts the largest salmon catch in Japan, and there are many local dishes that use salmon.
Sanpei-Jiru📍 Hokkaido"Sanpei-jiru" is a local dish consisting of salted fish, such as salmon or herring, stewed together with vegetables, such as carrots, and daikon radishes. There are various theories as to the origin of the name "Sanpei-jiru." One theory is that it was named "Sanpei-jiru" because the lord of the Matsumae Domain was on a hunting trip and ate the soup stewed with whatever was available at the home of a fisherman named Sanpei Saito, who liked it so much that he named it "Sanpei-jiru." There is also a theory that the name "Sanpei-jiru" came from the fact that it was served on a “Arita-yaki” deep dish called “Sanpei-zara” dish. It is said to have been eaten for more than 200 years, and a record of "Sanpei-jiru" can be found in the "Touyuki," a memoir of the late Edo period. "Sanpei-jiru" is made by stewing raw fish, that has been preserved in salt, with vegetables, and seasoning it with only the salt content of the fish. It is sometimes combined with “Ishikari- nabe,” which also uses salmon as an ingredient, but unlike "Ishikari -nabe," which uses raw salmon, in a "miso" broth, "Sanpei-jiru" is characterized by its use of mainly salted salmon. The fish and seasoning used vary from region to region. In the central and eastern regions of Hokkaido, salted salmon is used, while in the northern region of Hokkaido, salted cod is sometimes used. In the Hiyama region, there is "Shio-Sanpei" using salted pollack, and "Miso-Sanpei" using salted salmon, seasoned with miso.
Sapporo ramen📍 Hokkaido札幌ラーメン（さっぽろラーメン）は、北海道札幌市発祥のラーメン一般を指す通称である。ご当地ラーメン（ご当地グルメ）の一つ。
Sekihan(Red rice)📍 HokkaidoSekihan (red rice) is often eaten on special occasions throughout Japan. In Hokkaido, there is a unique food culture to cook sekihan with ama-natto (sweet soybeans). In other regions, sekihan is cooked with azuki beans and seasoned with sesame salt, so it does not have a sweet taste, but sekihan in Hokkaido with ama-natto is sweet. The origin of "sekihan" with ama-natto is a matter of some debate, but it is said to have been invented in the late 1950s by Ms. Akiko Nanbu, founder and first president of Koshio Gakuen Educational Corporation in Sapporo, to make it easier for busy mothers to cook sekihan. As a working mother herself, she wanted to give her children something they would enjoy to eat, even though it was time-consuming to cook azuki red rice, so she established a simple method of cooking rice, mixing it with ama-natto, and adding color with food coloring. Dr. Nambu, who is also a leading expert on Hokkaido's local cuisine, gave lectures throughout the prefecture. When he taught local mothers how to make "sekihan" (red rice) using amanatto, the children were delighted and it quickly became very popular. Later, it was introduced in newspapers, on the radio, and in other media, and quickly spread throughout the province.
Shishamo kanroni (Sweetened boiled smelt)📍 Hokkaido"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish that represents Hokkaido. "Shishamo" has deep roots in Hokkaido's regional cuisine: as well as "shishamo kanroni", where the fish is sweetened and boiled, it is also pickled in oil or vinegar, or made into "konbumaki (where it is dried and sliced before being wrapped in kombu kelp and boiled)". "Shishamo" is an indigenous species of Hokkaido, only inhabiting rivers on the Pacific coast. In recent years, almost all of the "shishamo" in Japan has been capelin smelt, caught in the Atlantic Ocean and imported. Only a minimal amount of actual Hokkaido "shishamo" is available. It is a migratory fish, spawned in rivers before growing to maturity in the sea. Schools of the fish swim upstream from mid-October to November, laying their eggs on the riverbed. "Shishamo" containing roe (eggs) are especially delicious, serving well as either a side dish with rice or a snack to accompany drinks. For the Ainu people indigenous to Hokkaido, fish such as "shishamo" or salmon were treasured as a precious foodstuff for getting through the winter. In kanji characters, "shishamo" is written as "willow-leaf fish": this originates from the story that the fish was created from a willow leaf by the Ainu gods.
Tachi Miso Soup／Miso Soup with Pacific Cod Soft Roe📍 HokkaidoIn Hokkaido, soft roe of Pacific cod and Alaska pollack are distinguished. The soft roe of Pacific cod is called "Madachi" and the soft roe of Alaska pollack is called "Sukedachi". The miso soup using the whole soft roe of those codfish is called "Tachi miso soup" and is a typical winter soup in Hokkaido. “鱈(Codfish)” is a fish that is in season during the cold months when it snows, as can be seen in the Japanese character for codfish which depicts the character for snow to the right of the character for fish. The flavor is said to be the best from around January to February. It is said that Codfish has been eaten in various places such as Edo or Kyoto since at least the Muromachi period. At that time, the internal organs of the fish were removed through the mouth without cutting the stomach and filled with salt to prevent the fish from rotting during transportation. These fish were well appreciated by the Samurai because the stomach was not cut, in other words, it was a food that did not make one think of Seppuku(=Harakiri). The living water temperature of Codfish, which is a type of cold-water fish, is as low as 2℃ to 4℃(≒35 F to 39 F). Therefore they are mostly found around Hokkaido where the ocean temperature is very low, and Hokkaido boasts the largest catch of cod in the country. In addition, Alaska pollack, which migrates from summer to autumn in search of food, is caught throughout almost all of Hokkaido.
Teppou-Jiru📍 HokkaidoIn Hokkaido, especially in the East Hokkaido region, miso soup with crab is called "Teppo-jiru." "Teppo-jiru" has long been eaten as a fisherman's dish in the Nemuro region. It is said that the name "Teppo-jiru" came from the way people poke at crab legs with chopsticks, which resembles the gesture of filling a gun with bullets. One of the most famous ingredients used in "Teppo-jiru" is the hanasaki crab, which is caught in the Nemuro region (hanasaki crab is named crab, but it is correctly classified as a member of hermit crab, closely related species of king crab). Nowadays, the catch of hanasaki crabs is decreasing and the harvest period is only three months from June to September, making them a precious foodstuff. Some say that the raw hanasaki crab is dark brown in color, but when boiled, it turns vermilion, as if a flower has bloomed, hence the name hanasaki crab. The spines on the entire carapace are another characteristic of this crab.
Tokishirazu/ Grilled and marinated Tokishirazu📍 HokkaidoSalmon that come back to the Hokkaido coast to spawn in the fall or early winter are called "fall salmon," while chum salmon that come back unseasonably in the spring or summer are called "Tokishirazu". In Chinese characters, it is written "時知不" or "時鮭", meaning that the fish is caught regardless of its season. What is different from the common autumn salmon caught in the fall is its birthplace. While fall salmon are born in the rivers of Hokkaido, "Tokishirazu" are born in the Amur River in northern Russia and are caught off the coast of Hokkaido during their migration. Caught young, "Tokishirazu" are considered exceptionally tasty because they are not yet ready to spawn and are therefore full of fat and nutrients instead of roe and milt. With its extremely high fat content and tender flesh, "Tokishirazu" is a valuable salmon and is very popular throughout Japan. "Grilled and marinated Tokishirazu" is one of the most popular local dishes of Hokkaido, and has been served as a delicacy in households since ancient times. It has been served at home as a delicacy since ancient times, and during the Sapporo Festival (now the Hokkaido Jingu Festival) held in June, families would make and eat "Grilled and marinated Tokishirazu" and "sekihan” (=red rice).
Yubari King📍 HokkaidoThe Yubari King is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city near Sapporo.
Zangi (Hokkaido-style deep fried chicken)📍 HokkaidoIn Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from other fried chicken dishes is its strong seasoning. Prior to frying, the chicken is marinated in a sweet and spicy soy sauce-based sauce. “Zangi” can be prepared in two variations: with bone and boneless. The dish is believed to have originated in 1955, when a chicken restaurant in Kushiro's Suehiro entertainment district cut a whole chicken into pieces and deep-fried it. The name “zangi” is said to have been derived from the Chinese word for fried chicken, “za-chi”, with an added "N" to make it associated with the dish. Nowadays, zangi also refers to other deep-fried foods such as “takozangi” (deep-fried octopus) and “sakezangi” (deep-fried salmon), which are coated with batter and deep-fried.