Speaking of the eight great foods of Hokkaido, have you ever tried these?

Japanese people love crabs! Speaking of the eight great foods of Hokkaido, which ones have you eaten? When you think of Hokkaido in winter, you think of snow, and then crabs, but Hokkaido is not only about snow, and Hokkaido food is certainly not just about crabs. As the only prefecture among the 47 prefectures, it is located at the northernmost tip of the Japanese archipelago. The impression it gives is always different from other regions in Japan, and this uniqueness is particularly evident in terms of food. Most of Hokkaido was once inhabited by the Ainu people, who historically made their living by fishing for salmon and trout, hunting deer and seals, and cultivating grains. Their inherent food culture has been passed down for hundreds of years and has become the foundation of Hokkaido's food culture.



Later, with the reclamation of land and the migration of population, the food culture of various parts of Japan was integrated into it. After the Meiji period, the Western food culture was absorbed, forming the rich and colorful and unique Hokkaido cuisine today. Even though sea urchins can be caught in various parts of Japan, when it comes to sea urchins, most Japanese people think of Hokkaido first. Although sea urchins are omnivorous invertebrates, their favorite food is seaweed, especially kelp. Hokkaido produces high-quality kelp, and the sea urchins cultivated are also particularly delicious. Famous kelp producing areas such as Rausu, Rishiri, Hidaka, Shakotan, and Eyama are also famous producing areas for sea urchins.



At present, the main sea urchin species in Hokkaido are the Ezo sea urchin (Ezo is the ancient name of Hokkaido) and the purple sea urchin. In the market of Hokkaido, you can even see salted sea urchins made only with salt water, without any extra seasoning, which can best taste the flavor of the sea urchin itself. However, when it comes to the most classic sea urchin dish, it is still the sea urchin rice bowl. This rice bowl is actually very simple to make. It does not need to be cooked like the usual pork chop rice bowl, beef rice bowl or oyako rice bowl. Just spread the fresh sea urchin on the rice and it is ready. The temperature of the rice is best to be warm, which can best stimulate the sweetness of the sea urchin.



Japanese people love crabs! Therefore, Hokkaido, where the largest number of crabs are caught, attracts people from all over the country. Where else but Hokkaido can you find delicious meat and reasonable prices? The seasonal crabs here are firm and fragrant. It is a rare pleasure to enjoy a juicy and warm crab hot pot in winter! In Sapporo, you can taste a variety of crab dishes all year round, such as crab sashimi, crab hot pot, crab tempura, crab sushi, crab grilled, crab stewed, etc.



Have you ever tried seafood in Hokkaido, sushi dinner, charcoal grilled seafood? It is said that the ingredients account for 80% of the deliciousness of food. Hokkaido, a vast island, is rich in products under the baptism of the sun. Fresh vegetables, meat and seafood have created the most unique local cuisine. Surrounded by the Sea of ​​Okhotsk, the East China Sea and the Pacific Ocean, Hokkaido is a paradise for seafood cuisine. From fresh seafood rice bowls to crab dishes as big as a small table, you will definitely be happy if you can eat seafood for three meals a day!



When it comes to the most popular seafood in Hokkaido, crabs are definitely the most popular. There are many types of crabs, such as king crabs, hairy crabs, and flower crabs. Therefore, there are more crab dishes than in other regions. If you have the opportunity to stay in a hotel or inn, don't forget to experience the "crab kaiseki" for dinner. If you don't have the opportunity, don't be discouraged, because there are also many crab specialty stores in Sapporo. As long as the crabs are fresh enough, they are very delicious when steamed, not to mention being used in gratin, sashimi, and hot pot dishes. The delicious feeling of crab meat will definitely stay in your heart forever.



When talking about Hokkaido sushi, we have to mention Shota's sushi. The protagonist Shota was originally an apprentice in a famous sushi restaurant in Tokyo, and later gradually became famous. His hometown is Otaru, Hokkaido. In fact, there are many young people in Otaru now like Shota, who first go to various parts of the country to accumulate experience, and finally return to their hometown to open a sushi restaurant. There is even a sushi street near Otaru, which can be said to be the hometown of Hokkaido sushi. The taste here is different from that of ordinary sushi restaurants and has a unique flavor. However, if you think the price is too much, you can change to a conveyor belt sushi restaurant in downtown Sapporo.



Finally, there is Robatayaki, which is to grill fish, shellfish and vegetables on an open charcoal stove. It is said to have originated in Kushiro in eastern Hokkaido. Robatayaki is naturally inseparable from the fresh seafood produced in the local area. Thanks to years of experience, the store can accurately control the size of the fire according to the amount and thickness of the ingredients, so that the food is grilled just right. The limited season from spring to autumn, Kishiro Robatayaki, has become a local specialty of Kushiro. Kishiro Robatayaki means eating Robatayaki in the open air. From mid-May to October every year, tents will be set up near the Kushiro River to grill various seafood underneath. The aroma of various seafood, shellfish, and squid, coupled with the sunset view by the river, always makes people unable to resist beer after beer.