When it comes down to it, one of the charms of Hokkaido is its delicious food that has been provided by nature.
Hokkaido provides a bounty of seafood. Being able to sample fresh seasonal seafood at a reasonable price is the attraction of the area. In particular, Sapporo, Otaru and Hakodate have many sushi shops where you can eat sea urchin, salmon roe, salmon, scallops, shrimp and squid, etc. Hakodate is known for salmon roe and squid while Akkeshi is famous for its oysters.
Guests in Sapporo can sample fresh seafood at the Sapporo Central Wholesale Market Curb Market. The market is bustling in the early morning, so how about giving it a try in the wee hours?
Hokkaido means crab! Let’s introduce the famed crab.
Taraba Crab – Nicknamed “King Crab”, it’s NO. 1 in terms of size, and eating its meaty legs off the grill is a tasty treat!
Zuwai Crab – Zuwai Crab is harvested in the Spring. Its delicate flesh, faint sweetness and rich flavor has made it NO. 1 of all crabs. It’s also popular to eat it as sashimi.
Kegani Crab – Kegani, which is said to have a chestnut-like, slightly rich sweetness, is the favourite amongst Hokkaido residents who regularly eat crabs. The crab’s brain is a popular secret delicacy.
Hanasaki Crab – When it comes to a Nemuro delicacy, it’s Hanasaki Crab. Compared to other crabs, its juiciness can’t be beat. Because Hanasaki can only be harvested in Nemuro, can it not be said that except for residents of Nemuro, you can’t get a taste of this crab? There’s no doubt that once you try it, you’ll never forget it.
The theory goes that the birthplace of ramen is in Hokkaido. Let’s introduce the Big 3 recommended ramen of Hokkaido.
Sapporo: Miso Ramen – A combination of miso, garlic and crinkly noodles. Big slices of barbecue pork are also famous in this dish.
Asahikawa: Soy Sauce Ramen – It’s famous for its broth made from soy sauce and fish stock.
Hakodate: Salt Ramen – Hakodate is said to be the cradle for Japan’s ramen. Salt ramen is known for its lightly salted broth.
A delicacy of Obihiro. Butadon consists of thickly-cut slabs of pork loin in a sugar-and-soy sauce dressing. It’s considered to be a treasure among those who come from abroad to Hokkaido to eat it.
This is a lamb dish based on lamb and mutton from its birthplace in Hokkaido. The lamb is cooked and eaten with vegetables like onions, bean sprouts, green peppers and cabbage in a big pot. Genghis Khan with beer make an outstanding chemistry.
