New Articles
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 cartilaginous fish, are ...
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 dishes such as' Shishamon...
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, not chicken, it is a s...
Bibai Yakitori
Bibai is located halfway between Sapporo and Asahikawa City. The western region is a lowland belonging to the Ishikari Plain and is famous as one of the best granaries in Hokkai...
Tsukishima Monja
When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a dish in which flour is melted in water and poured over a hot...
Negima Nabe
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup stock), such as sukiyaki. It is still favored by the common pe...
Chanko nabe (chankonabe)
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankonabe) is a hot pot di...
Shima-zushi
Use shiira, medallis, alea, camellia, amberjack, and bonito caught on the island. Soy sauce is soaked in soy sauce, and vinegared rice is used with sugar and strong sweetness. U...