Hokkaido
Kaisendon: fresh seafood, rice bowl.
Jingisukan
Hokkaido lamb-and-vegetable BBQ on a domed cast-iron grill named after Genghis Khan — beer-garden ritual food.
View page →Hokkaido, Japan's cold northern island, cooks around its seafood and its dairy. The classic bowl is kaisendon: raw sea urchin (uni), salmon roe (ikura), crab, and scallops piled over vinegared rice. Sapporo gave the country miso ramen, a heavier bowl built on a pork-and-miso broth topped with corn and butter, and the island's other signature is Jingisukan, mutton and vegetables grilled on a dome-shaped skillet named after Genghis Khan. Soup curry, a thin spiced broth served with chicken and whole vegetables, is a Sapporo invention. The land is farm country too, known for milk, butter, corn, and potatoes, and salmon turns up in Ishikari nabe, a hot pot of salmon and vegetables in miso broth.
The Palate
Start Here
The abalone's firm texture and subtle sweetness are enhanced by a touch of soy sauce.
Why start here · This dish epitomizes Hokkaido's emphasis on the freshest seafood.
The caramelization of lamb fat creates a smoky, sweet-savory crust.
Why start here · It showcases the hearty, grilling tradition unique to Hokkaido.
The sushi rice, seasoned with a hint of vinegar, balances the richness of the seafood.
Why start here · This bowl is a microcosm of Hokkaido's oceanic abundance.
The Pantry
See all 97 ingredients›
Sauces & Condiments
How They Cook
Techniques that define this cuisine
Kindred Kitchens
Cuisines built on the same signature ingredients
Other regions
Siblings within Japanese — each its own tradition.
