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.

Where it is made

All of Hokkaido Prefecture

Main ingredients

Lamb, Onion, Bean sprouts, Green bell pepper, Corn

“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido.

Where it is made

Ishikari region

Main ingredients

Salmon, cabbage, radish, miso

"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.

Where it is made

All of Hokkaido Prefecture

Main ingredients

Salmon, Cod, Herring, Potatoes, Daikon Radish

In 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.

Where it is made

East Hokkaido Area (mainly Nemuro Region)

Main ingredients

Crab, Green onion, Tofu, Miso

“Nishin Zuke” (pickled herring) is a local dish that conveys the history of the herring industry in Hokkaido.

Where it is made

Rumoi region

Main ingredients

Herring, radish, cabbage, carrots, red pepper

"Matsumae-zuke" is a local Hokkaido delicacy made by shredding dried Squid, and Kelp, and marinating them with Soy sauce, Sake, Mirin, and Sugar.

Where it is made

Southern Hokkaido Area, Matsumae Town and Vicinity

Main ingredients

Herring roe, “Surume-ika” (Japanese common squid), Kombu(=Kelp), Carrot

"Izushi" is sushi made by lactic acid fermentation in low temperature with fish, vegetables and Rice koji (=malted rice).

Where it is made

All of Hokkaido Prefecture

Main ingredients

Herring, atka mackerel, salmon, rice, cabbage, carrot, daikon radish, ginger

“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.

Where it is made

All over Hokkaido

Main ingredients

Potato, potato starch

“Salmon Chanchan Yaki” is a dish of steamed salmon and seasonal vegetables caught from fall to winter and seasoned with miso.

Where it is made

Ishikari region

Main ingredients

Salmon, cabbage, onions, carrots, peppers, bean sprouts, miso

"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.

Where it is made

All of Hokkaido Prefecture

Main ingredients

Shiratamako(=glutinous rice flour) or joshinko(=glutinous rice flour), starch, sugar, brown sugar

The miso soup using the whole soft roe of those codfish is called "Tachi miso soup" and is a typical winter soup in Hokkaido.

Where it is made

All of Hokkaido Prefecture

Main ingredients

Pacific cod or Alaska pollack Soft Roe,Japanese leek, Miso

Hokkaido 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.

Where it is made

All of Hokkaido Prefecture

Main ingredients

Salmon roe, soy sauce, sake

Salmon 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…

Where it is made

All of Hokkaido Prefecture

Main ingredients

Tokishirazu(=kind of salmon)

"Kasube no nitsuke" is a local winter dish, that is often cooked at home.

Where it is made

Multiple regions, including coastal areas

Main ingredients

Kasube (=ray), ginger

"Shishamo kanroni" is a local dish that uses "shishamo smelt", one of the fish that represents Hokkaido.

Where it is made

Iburi, Hidaka, Kushiro, Tokachi

Main ingredients

Shishamo smelt

In Hokkaido, deep-fried chicken is called “zangi”. What sets “zangi” apart from other fried chicken dishes is its strong seasoning.

Where it is made

All areas in Hokkaido

Main ingredients

Chicken, soy sauce, flour, ginger, garlic

"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.

Where it is made

All over Hokkaido

Main ingredients

Herring, soba

"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.

Where it is made

Ishikari City, Hakodate City, Kushiro City and many other coastal areas

Main ingredients

Salmon, trout

"Kujira-jiru" is an essential New Year's Dish in Southern Hokkaido.

Where it is made

Southern Hokkaido

Main ingredients

Salted Whale, Konnyaku, Daikon Radish, Tofu

"Muroran Yakitori", as the name suggests, is "Yakitori(Grilled skewers)" conceived of in Muroran City, Hokkaido.

Where it is made

Muroran City

Main ingredients

Pork, onion, mustard

Bibai 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.

Where it is made

Bibai City

Main ingredients

Chicken, liver, heart, gizzard, internal eggs, onions

Bibai 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.

Where it is made

Bibai City

Main ingredients

Chicken, rice, onions

Obihiro City in the Tokachi region, where the pig farming industry used to thrive, is said to be the birthplace of "Butadon (pork bowl)".

Where it is made

Tokachi region

Main ingredients

Pork, rice, green onions

In 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.

Where it is made

Hidaka region

Main ingredients

Kelp, salmon, herring, kanpyo (dried gourd)

Sekihan (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).

Where it is made

All over Hokkaido

Main ingredients

Uruchi rice, glutinous rice, amanatto (sweet soybeans)

There 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.

Where it is made

All over Hokkaido

Main ingredients

Chinese noodles, green onions, pickled bamboo shoots, chashu pork

Ikameshi is a famous local dish of the Hakodate and Oshima regions.

Where it is made

Southern Hokkaido area

Main ingredients

Squid, glutinous rice, Uruchi rice