Local Gourmet Guide１
Matsumae-zuke
A traditional local dish from the Matsumae region, featuring herring roe, dried squid, and kelp marinated in soy sauce. The sticky texture combined with the crunchy pop of herring roe makes it a perfect companion for white rice.
Kobumaki (Kelp Rolls)
A specialty where herring or salmon is wrapped in high-quality Hokkaido kelp and simmered in a sweet and savory sauce. The kelp absorbs all the rich flavors of the filling, making it a staple for celebrations and a reliable preserved food.
Jaga Butter (Buttered Potato)
Fluffy steamed potatoes topped with a generous amount of butter. For a truly authentic Hokkaido experience, try it with "Ika no Shiokara" (salted fermented squid) on top—it’s the locals' favorite way to eat it!
Jingisukan (Genghis Khan BBQ)
A signature Hokkaido soul food where mutton or lamb and vegetables are grilled on a special convex-shaped pan. Fresh lamb is surprisingly mild, and its pairing with special savory sauce is outstanding.
Soup Curry
A spicy and flavorful Sapporo specialty. Packed with chunky fried vegetables and chicken, the unique style is to dip your rice into the rich, aromatic soup as you eat.
Butadon (Pork Bowl)
A specialty of Tokachi and Obihiro. Thick slices of pork are grilled—often over charcoal—and coated in a sweet and savory glaze, served over rice for a hearty and satisfying meal.
Sweet Corn (Tokibi)
Known affectionately as "Tokibi" in Hokkaido. Thanks to the region's sharp temperature fluctuations, the corn is incredibly sweet and delicious, whether boiled or grilled.
Yubari Melon
Famous for its meltingly soft orange flesh and mellow aroma. With its exceptional sweetness and juiciness, it is the ultimate symbol of high-end Hokkaido summer fruit.
Seafood Gourmet Guide１
Seafood Gourmet Guide２
Seafood Gourmet Guide３
Local Gourmet Guide１
