Regional cuisine of Hokkaido region
Lotus cup
The blue-purple fruit “lotus cup” is a specialty of Hokkaido. It is also called a “phantom fruit” due to its rarity, and has been loved by Ainu people since ...
Sapporo ramen
Sapporo ramen is a local ramen that originated in Sapporo, Hokkaido, and is a popular dish known all over Japan. Its biggest feature is the rich soup and med...
Muroran curry ramen
“Muroran Curry Ramen” is a local ramen loved mainly in Muroran City, Hokkaido, and features spicy, thick curry soup and chewy, curly noodles unique to Hokkai...
Hokkaido specialty Genghis Khan
Genghis Khan is a local dish that is representative of Hokkaido using mutton. Mutton includes mutton and lamb lamb. Heat the Genghis Khan pan in which the mi...
Kelp roll
In Hokkaido, which boasts the highest quantity of kelp production in Japan, is rooted in kombu rolls of fish such as salmon and herring. For kombu-maki, Hida...
How much soy sauce pickled
The number of seafood that represents Hokkaido is widely known throughout Japan and enjoys great popularity from a wide range of generations from children to...
Matsumae pickled
It is a local dish using kelp, a specialty of Hokkaido Matsumae region. It is a preserved food with herring roe, surume and kelp marinated in soy sauce. It i...
stewed kasbe
“Stewed kasbe” is a local dish for the winter, which is often prepared at home. “Kasbe” means “Ei” in Hokkaido dialect. The bones of Kasbe, belonging to cart...
Simmered shishamono
“Shishamono sweet boiled” is a local dish made using shishamo, one of Hokkaido's leading fish. The cooking method of shishamo has a wide range of local dishe...
Muroran Yakitori
Muroran Yakitori, as its name suggests, is a “yakitori” invented in Muroran City, Hokkaido. Although it has the name “Yakitori”, but in fact pork is used, no...
