Exploring the Flavors of Home – Hokkaido Edition
Located at the northernmost tip of Japan, Hokkaido is known as one of the country’s foremost “food treasure troves.”
On this vast landmass, surrounded on three sides by the sea, the fisheries, agriculture, and dairy industries have each developed in their own way, producing a wide variety of ingredients throughout the year.
Fresh seafood, agricultural produce such as potatoes and corn, and high-quality dairy products are all emblematic tastes of Hokkaido and enjoy a strong reputation across Japan.
Along the coastlines facing the Sea of Okhotsk, the Sea of Japan, and the Pacific Ocean, and in the inland areas symbolized by the Daisetsu mountain range and the Tokachi Plain, nature takes on many different forms.
This varied topography and cold climate have given rise to a food culture unique to Hokkaido, from hearty dishes that make good use of preserved foods to simple plates that highlight the natural flavor of each ingredient.
In this feature, we set out on a journey to explore nostalgic local dishes that tell the story of Hokkaido’s culinary abundance.
Ishikari Nabe (Ishikari Region)
Ishikari nabe is one of the signature local hotpot dishes of Hokkaido.
It is a miso-based hotpot made with salmon as the star ingredient, simmered together with cabbage, daikon radish, carrots, leeks, and other vegetables. In the dish’s home region, it is sometimes finished with butter or Japanese pepper (sanshō).
Ishikari Nabe
The dish is said to have originated in the fishing town of Ishikari along the Ishikari River, where it was prepared outdoors after salmon fishing.
The rich flavor of autumn salmon seeps into the vegetables, making it a perfect dish for the colder months. In the harsh Hokkaido winter, it is a reassuring presence that warms the body from the inside.
Its deep, nourishing flavor and unpretentious warmth make Ishikari nabe a dish that speaks of Hokkaido’s nature and way of life.
Jingisukan (Hokkaido-wide)
Jingisukan
When it comes to meat dishes that represent Hokkaido, jingisukan is the first that comes to mind.
This dish, in which seasoned mutton or lamb is grilled together with vegetables on a special pan, has become widely loved as the “soul food” of Hokkaido.
It is typically prepared on a dome-shaped cast-iron grill where the meat and vegetables are cooked side by side.
It is common to use a special iron grill pan with a raised, dome-shaped center.
The spread of jingisukan in Hokkaido is rooted in the region’s history of sheep farming for wool. After World War I, a global shortage of wool led the Japanese government to promote sheep raising across Hokkaido in order to secure material for military uniforms and blankets.
At the time, mutton was often dismissed as “smelly and difficult to eat.” But as the meat became more commonplace, people began marinating it in flavorful sauces before grilling, a method that eventually took hold.
In this way, jingisukan became both a special treat and an everyday taste for local residents—a quintessential “Hokkaido dish” that continues to be enjoyed to this day.
Soup Curry (Sapporo)
Soup curry, which originated in Sapporo, has grown into a well-known local specialty throughout Japan and represents a relatively new side of Hokkaido’s culinary scene.
It began spreading from restaurants in Sapporo in the 1990s and has since become one of Hokkaido’s signature dishes.
Hearty chunks of vegetables and meat—ingredients that Hokkaido is known for—are served in a light, broth-based curry soup infused with spices.
The aroma of the spices and the savory depth of the ingredients come together to create a bold flavor that seems to blow away the chill of winter.
It is characterized by hearty ingredients and a light, smooth broth.
The freedom to customize ingredients and spices, along with the sheer variety of styles, has helped drive its popularity. Today, numerous specialty restaurants compete with one another, offering distinctive soups and a wide range of toppings.
Soup curry is now enjoyed not only in Sapporo but also throughout Hokkaido as one of the region’s representative flavors.
Corn (Furano, Biei, Sapporo Area)
Corn is an indispensable taste of summer in Hokkaido.
Varieties with high sugar content, such as “Pure White” and “Gold Rush,” are particularly popular, and freshly picked ears are said to be sweet enough to eat raw.
In summer, tall cornfields stretch out as far as the eye can see, becoming a seasonal sight that signals the arrival of the warm months.
Whether boiled or grilled, the juiciness and rich aroma of Hokkaido corn are exceptional, making it a favorite at barbecues and family tables alike.
Grown in a short but intense summer, corn captures the power of the sun and the strength of the land, embodying the essence of the season.
Milk, Butter, and Cheese (Hokkaido-wide)
Hokkaido is Japan’s leading dairy region and the heartland of the country’s milk and dairy products.
Areas such as Tokachi, Konsen, and Betsukai are known as major producers of high-quality raw milk, which is used not only for drinking milk but also for rich butter and flavorful cheeses.
Cows raised freely on vast pasturelands produce milk that is rich yet clean on the palate.
Leveraging this high-quality raw material, producers across Hokkaido craft a variety of distinctive dairy products, including butter, natural cheeses, and yogurt.
In recent years, pizzas and cheese fondue made with local cheeses, as well as soft-serve ice cream and puddings, have gained popularity and become major attractions for visitors.
They leverage high-quality raw milk to produce distinctive dairy products.
These dairy products, which are staples on Hokkaido tables, embody the region’s abundant natural environment and the steady efforts of the people who have sustained dairy farming while protecting that environment.
Zangi (Originating in Kushiro, Now Hokkaido-wide)
“Zangi” is essentially Hokkaido’s take on karaage, Japanese-style fried chicken.
Across Hokkaido, chicken karaage is often called zangi and is widely enjoyed at family meals, izakaya pubs, and festival food stalls.
Hokkaido specialty “zangi”
Compared with typical karaage, zangi is generally more strongly seasoned. The chicken is thoroughly marinated in a sweet-savory sauce with soy sauce, garlic, and ginger before being fried.
It is said to have originated in eastern Hokkaido, in Kushiro, as a hearty dish made by cutting bone-in chicken into large chunks and deep-frying it.
Today, bite-size boneless pieces are the norm, and zangi has become a standard item in home cooking, deli counters, and izakaya menus—a flavor firmly rooted in everyday life across the region.
Chanchan-yaki (Northern and Eastern Coastal Hokkaido)
Chanchan-yaki is a salmon dish that has long been loved in coastal towns throughout Hokkaido.
Large pieces of salmon, along with generous amounts of cabbage, onions, bean sprouts, carrots, and other vegetables, are cooked together on a griddle or in a large pan with a miso-based sauce and butter.
The dish is said to have originated when fishermen prepared big batches at once on large griddles, either on the beach or in their yards at home.
There are several theories behind the name—some say it comes from the phrase “chan-chan to tsukureru” (“to make it quickly and easily”), while others link it to the sizzling sound it makes when cooking.
In any case, the name reflects its down-to-earth, everyday character.
The sweetness of the vegetables, the umami of the salmon, and the richness of the miso and butter all come together in a dish that pairs perfectly with steamed rice.
Easy to prepare at home, at events, or outdoors, chanchan-yaki continues to be cherished as a beloved, everyday “feast” that represents Hokkaido.
Chanchan-yaki
Hokkaido is truly one of Japan’s premier “food treasure troves.”
The wide array of ingredients that arrive from the sea and the land, and the local dishes that bring out their best, warmly embrace both body and soul for everyone who visits.
When we talk about Hokkaido, we are reminded that food is just as essential to the region’s identity as its sweeping, majestic landscapes.
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