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Seafood Gourmet Guide ３

Amaebi (Sweet Shrimp)

True to its name, these shrimp are characterized by a meltingly intense sweetness. Towns like Haboro and Mashike boast some of Japan's highest catches, and the ultra-fresh sashimi is simply exquisite.

Hokkai Shima-ebi (Hokkaido Striped Shrimp)

When boiled, these shrimp turn a vibrant red and reveal distinct white stripes. They have a rich umami flavor and a firm, bouncy texture, typically enjoyed salt-boiled or steamed in sake.

Tachipon (Cod Milt with Ponzu)

"Tachi" refers to Pacific cod milt—a creamy winter delicacy synonymous with Hokkaido. Whether enjoyed refreshing with ponzu sauce or rich and melted as tempura, it is a must-try.

Ankimo (Monkfish Liver)

Often hailed as the "Foie Gras of the Sea," monkfish liver is known for its dense richness and velvety texture. It pairs exceptionally well with Japanese sake.

Saketoba (Dried Salmon Jerky)

Salmon sliced into strips and air-dried in the cold winter wind. A soul-food snack of Hokkaido, its deep natural umami intensifies the more you chew.

Shiokara (Salted Squid)

Fresh squid fermented with its own liver (goro) and salt. While perfect with rice or sake, a uniquely Hokkaido way to enjoy it is as a topping on steamed buttered potatoes.

Izushi (Fermented Fish Sushi)

A traditional preserved dish made by fermenting fish and vegetables with rice and malt (koji). Beloved as a winter taste, it features a gentle sweetness and a distinct tang derived from the koji.

Seafood Gourmet Guide１

 Seafood Gourmet Guide２

 Seafood Gourmet Guide３

 Local Gourmet Guide１