🕓 2023/3/10
#Gourmet
About Hokkaido’s Gourmet Food
Hokkaido’s gourmet cuisine is characterized by an abundance of dishes that make the most of the region’s seasonal seafood and mountain delicacies. In winter, for example, Ishikari Nabe warms the body, and seafood rice bowls made with sea urchin from Lake Saroma are famous. Soup curry, which originated in Sapporo, and rich soft-serve ice cream made with fresh local milk are also popular. Jingisukan (Genghis Khan barbecue), which features locally sourced ingredients, lets visitors experience the grandeur of Hokkaido’s vast natural landscape. These dishes symbolize Hokkaido’s rich food culture and continue to be beloved by many tourists.
Top 3 Gourmet Picks from Hokkaido
Sapporo Ramen
● The Appeal of Sapporo Ramen
One of the great appeals of Sapporo Ramen is its rich variety. The noodles often used are the “high-hydration aged” curly noodles developed by Nishiyama Seimen, a style that has spread throughout Hokkaido. The soup typically features a pork bone base with lard floating on top — an ingenious adaptation to Sapporo’s cold climate. Toppings include chashu (roasted pork), menma (bamboo shoots), green onions, as well as stir-fried vegetables such as onions, cabbage, and bean sprouts. These elements come together to create the deeply flavorful Sapporo Ramen.
● History of Sapporo Ramen
The history of Sapporo Ramen begins with “hand-stomped” ramen made with handmade noodles and a salt-based broth. During World War II, material controls caused these shops to temporarily disappear. After the war in 1946, repatriates from Manchuria began serving pork bone soup ramen from street stalls, which became the origin of modern Sapporo Ramen. Two shops that opened during this period, “Ryuho” and “Darumaken,” became extremely popular. “Ryuho” in particular had a major influence on the subsequent development of Sapporo Ramen.
In 1951, “Koraku Ramen Meitengai” was established, considered the beginning of Sapporo Ramen Yokocho (Ramen Alley). Early Sapporo Ramen was predominantly soy sauce-flavored, but in 1955, “Aji no Sanpei” developed miso ramen, which spread the name of Sapporo Ramen nationwide. This breakthrough made miso ramen synonymous with Sapporo Ramen, propelling it to national fame.
● Where to Eat Miso Ramen!
- Restaurant: Sumire
- Appeal:
Characterized by the distinctive layer of lard that covers the soup, which keeps the broth piping hot while adding richness. Sumire is the central establishment of the “Jun-Sumi” school, a major force in the Sapporo ramen scene. This shop is known for its signature layer of lard floating on the soup. This lard serves the dual purpose of keeping the soup extremely hot while adding deep richness.
This clever idea, born in the extreme cold of Sapporo, is a uniquely Sapporo Ramen innovation. In Sapporo, both “Junren” and “Sumire” exist as separately managed establishments, each offering their own distinctive flavors. - Address: 2-4-7-28 Nakanoshima, Toyohira-ku, Sapporo City, Hokkaido (multiple locations)
- Access: 10-minute walk from Nakanoshima Station on the Namboku Subway Line (580m from station)
- Google Maps: https://maps.app.goo.gl/FbRNy3A4rEaHJSfz7
Ishikari Nabe
● The Appeal of Ishikari Nabe
Ishikari Nabe is a hot pot dish that makes generous use of Hokkaido’s abundant seafood, especially fresh salmon. By simmering salmon with seasonal vegetables in a miso-based broth, you can enjoy a deep flavor and rich umami. This pot becomes even more luxurious with the addition of salmon bones, milt, and roe, and it is cherished as a dish that makes the most of local ingredients.
● History of Ishikari Nabe
The history of Ishikari Nabe has its origins in the Ishikari region of Hokkaido. This area is located near the mouth of the Ishikari River, where salmon swim upstream to spawn, and the dish takes its name from the river. Ishikari Nabe is said to have been first served to the public around 1880 (Meiji 13) by “Kindaitei,” a traditional restaurant in Ishikari City. Originally, local fishermen used it as a simple meal, adding chunks of salmon, salmon bones, and vegetables to miso soup. At Kindaitei, unique touches were added such as the use of Western vegetables and the addition of Japanese pepper to bring out richness and suppress the fishy smell of the salmon.
It has also been selected as one of the “100 Local Dishes of Rural Fishing and Farming Villages” by the Ministry of Agriculture, Forestry and Fisheries, alongside Jingisukan and Chanchan-yaki as representative local cuisines of Hokkaido.
To further promote Ishikari Nabe, a group called “Akiaji no Kai” was formed and September 15th was designated as “Ishikari Nabe Day.” This date was chosen as it coincides with the salmon season in Ishikari, using a playful Japanese wordplay on “good time to eat” and “let’s go eat.”
● Where to Eat Ishikari Nabe!
- Restaurant: Kindaitei
- Appeal:
Said to be the first restaurant to serve Ishikari Nabe, this historic establishment has a long heritage. Its exterior evokes a sense of history, and the interior displays reflect the long history of Ishikari.
A reservation-only restaurant considered the birthplace of Ishikari Nabe, offering a special menu that is accessible and enjoyable for international visitors as well. - Address: 1 Shinmachi, Ishikari City, Hokkaido
- Access: Take the Hokkaido Chuo Bus Ishikari Line from Sapporo Terminal (near TV Tower), get off at Ishikari Bus Stop, 2-minute walk
- Google Maps: https://maps.app.goo.gl/WuS2VrL7yRtjRoZ26
Jingisukan (Genghis Khan Barbecue)
● The Appeal of Jingisukan
Jingisukan is a Japanese grilled meat dish using lamb, particularly renowned as a specialty of Hokkaido. The dish involves grilling mutton or lamb along with vegetables on a specially designed pan, with the distinctive feature of cooking vegetables in the meat juices that flow from the meat.
Jingisukan is cooked on a special dome-shaped pan. The shape of this pan is designed so that meat is grilled in the center while vegetables cook on the outer rim, allowing the meat juices to flow into the vegetables and enhance their flavor. The charm lies in the juiciness of the lamb combined with the deep flavor of the dipping sauce. Hokkaido lamb has minimal gamey taste, and the sauce, enriched with the sweetness of apple and onion, makes it even more delicious.
● History of Jingisukan
Although there is a popular legend that Jingisukan was conceived by Genghis Khan of the Mongol Empire, the origins of this dish in Japan actually trace back to mainland China. It is believed to have been inspired by “kao yang rou” (roasted lamb) encountered during the Japanese military’s expansion into Manchuria. Specifically, Japanese people who had been in Manchuria (present-day northeastern China) brought the local lamb dishes back to Japan and adapted them for Japanese tastes.
In Japan, sheep farming began in Hokkaido during the Meiji era. In 1918, the “One Million Sheep Plan” was devised, aiming for wool self-sufficiency, and efforts were made to increase farmers’ income by boosting lamb consumption. As a result, lamb cuisine development progressed, and Jingisukan was born. Specifically, in the early Showa period, lamb became readily available at Hokkaido’s sheep farms, and in 1936, “Yokozuna,” the first Jingisukan specialty restaurant, opened in Sapporo. The dish continued to spread throughout Hokkaido from there.
● Where to Eat Jingisukan!
- Restaurant: Sapporo Jingisukan Shirokuma – Sapporo Main Branch
- Appeal:
A Jingisukan specialty restaurant that serves fresh lamb that has never been frozen. The interior features only counter seating in a casual atmosphere, allowing guests to easily enjoy authentic flavors.
One of the restaurant’s major draws is the chance to try rare dishes like raw lamb liver sashimi and heart sashimi, which are hard to find elsewhere. - Address: Joyful Sapporo 1F, Minami 6-jo Nishi 3, Chuo-ku, Sapporo City, Hokkaido
- Access: 3-minute walk from Susukino Station on the Namboku Subway Line / 1-minute walk from Hosui-Susukino Station on the Toho Subway Line (159m from station)
- Google Maps: https://maps.app.goo.gl/QHrXbHNZVfQ3fJYY6