ChanChan-Yaki
- Fishermen’s Salmon Dish -
For this classic fisermen’s recipe, you need one salmon and a whole atka mackerel, along with cabbage, mushrooms and other favorite vegetables.
Chop, mix and fry over a hotplate, then add a miso-seasoned broth and simmer until it’s done. You can prepare it at home ore enjoy it in a local restaurant. But chanchan-yaki tastes best when it’s cooked on a hot iron plate over an open fire right on th
Jingisukan
- mutton barbecue with original sauce -
Strips of mutton that has been marinated in a specially prepared sauce are cooked on a helmet-shaped, conical metal griddle, with the lid tapering upwards to a point in the middle.
Sheep farming developed in Hokkaido for wool, and this style of cooking was developed as a way to appreciate the delicious flavor of the meat. Usually it is served with a selection of vegetables and bean sprouts.
Soup Curry
- A new wave of curry from Hokkaido -
Soup curry originally concocted in Sapporo. As with ordinary chicken curry, chicken legs are cooked up with a hodgepodge of vegetables such as potatoes, carrots, peppers, and egg-plants. To this is added a broth made from beef, pork, chicken meat and vegetables – with a spoonful of miso stirred in to give it extra special zest.
Uni-Ikura Don
- Rice bowl with sea wrchin and salmon roe -
Hokkaido is famous about excellent seafood, especially uni(sea urchin) and ikura(salmon roe, you know as “red caviar”). These two delicacies simply arranged on top of cooked rice in a generous-sized bowl, offer a superb contrast of textures and flavors.
The firm gloes of salty salmon ore complement the rice, melt in the mouth softness of the sea urchin. Other favorite toppings for seafood rice-bowl dishes include crabmeat and scallops freshly caught off the coast of Hokkaido.
