7 Must-Try Local Cuisine from Hokkaido

One of the most iconic lamb dishes in Japan is Jingisukan. This dish is typically prepared using a dome-shaped skillet. The mile-high bulge at the center of the skillet is used for grilling the slices of meat, while the surrounding grooves catch the dripping, broiled sauce and cook the awaiting vegetables in all their glory. There are two main methods of seasoning: marinating the meat in the sauce before grilling, or dipping the grilled meat into the sauce. Finding your favorite way to swing it is all part of the fun.

Trying heaps of fresh and succulent ocean delights piled up over a rice bowl is one of the pure joys of visiting Hokkaido, the treasure trove of seafood. At morning and day markets across the region, travelers can be found trying the best recommendations from local spots, or mixing and matching their own ocean favorites in an all original rice bowl for all the best of Hokkaido’s proud seafood and local taste.

Ishikari Nabe is a hot pot dish that originated in Ishikari City, located to the north of Sapporo in central-west Hokkaido. For this dish you’ll find thick cuts of salmon and a variety of vegetables all simmered in a pot of kelp broth and miso seasoning.
When it comes to salmon, Autumn is the prime season. Savvy travelers know this piping hot stew as the way to warm up the body as the brutal cold sets in, making it an especially popular treat to enjoy during a trip in winter.

Soup curry is where you’ll find thick cut ingredients in a delicate but aromatic soup that packs a spice-infused punch. The base of the broth varies widely depending on which spot you pick, starting with anything from chicken or consommé, to shrimp, Japanese-style broth, and more. Each bowl is then seasoned with a unique spice blend only found at that shop, and topped with big bites of vegetables, meats, seafood, and eggs, for an unlimited number of flavor combinations.

Sapporo miso ramen is one of the most sought offer bowls among all of Hokkaido’s local ramen. It’s made with semi-thick, crinkled noodles that meld perfectly with the rich broth, made with deeply aromatic miso and a base of pork bones or chicken.
A classic bowl is served up high with heaps of sauteed vegetables. As an all-time-favorite, many people come for Miso Butter Corn Ramen, a bowl topped with Hokkaido’s signature staples, butter and corn, for a taste that’s always a hit.

The jaw-dropping Red King Crab, with some catches boasting a full leg-span of over one meter, is one treasure of the deep and frigid seas. In Japan, these special crabs can only be caught in Hokkaido, making them an extremely rare delicacy. With their super size and even bigger flavor, many refer to this variety as the “King of all crabs”. With so much plump meat packed in each thick crab leg, we recommend trying yours boiled or grilled.

Hokkaido is the place where fried chicken is locally called “zangi” and beloved as a proud regional dish. Before hitting the fryer the chicken cuts are marinated in a medley of sake, soy sauce, ginger, and garlic, giving it the deep flavor so many know and love. You’ll find this delicious staple at local diners and izakaya (Japanese pubs), so be sure to give it a try anywhere along the way of your travels.