Explore Hokkaido Food Culture

Taste Hokkaido – Foods You Should Experience in Hokkaido

Hokkaido is known today for its vast landscapes and abundant food. But this rich food culture
has its roots in the history of developing Japan’s northern frontier. Military settlers known as
Tondenhei were sent to Hokkaido to help defend Japan’s northern border while cultivating the
land and building new communities in the harsh northern climate. Their efforts, together with
those of later generations of farmers and producers, helped shape the diverse agricultural, dairy,
and food culture that Hokkaido is known for today.

◆Traditional Hokkaido Sweets Shops
・Senshuan　(Sapporo)　　　　Founded in 1860　Japanese confectionery shop
・Gokatteya　(Esashi Town) 　　Founded in 1870　Japanese confectionery shop
・Wakasaimo　(Toyako Town) 　Founded in 1923　Japanese confectionery shop
・Amato 　(Otaru) 　　　　　　Founded in 1929　confectionery shop
・Rokkatei　(Obihiro)　　　　　Founded in 1933　Japanese confectionery shop
・Ishiya　　(Sapporo)　　　　　Founded in 1947　confectionery shop
・Koshika 　(Wakkanai) 　　　　Founded in 1964　Japanese confectionery shop
・Royce' 　(Sapporo)　　　　　 Founded in 1983　confectionery shop

◆Hokkaido Food Culture
　・Hokkaido Ramen
　　　Sapporo – Miso Flavor
　　　Asahikawa – Soy Sauce Flavor
　　　Hakodate – Salt Flavor

　・Jingisukan
　　→Around 1914, five sheep-breeding farms were established in Hokkaido to produce wool
　　　domestically for military uniforms and other uses. As sheep farming developed, efforts
　　　were also made to consume the meat, helping increase farmers’ income and expand
　　　sheep production. This was part of the background to the development of Jingisukan,
　　　a Hokkaido specialty in which mutton or lamb is grilled on a distinctive domed iron pan.

　・Butadon (Pork Rice Bowl)
　　→In the Tokachi region, pig farming began in the late Meiji period, and by the Taisho period,
　　　eating pork was becoming increasingly common. However, at the time, it was difficult in
　　　Tokachi to obtain sufficient amounts of oil, breadcrumbs, and suitable cooking equipment
　　　needed to prepare fried dishes such as tonkatsu. As a result, fried pork dishes were not
　　　easy to prepare.
　　　In 1933, a popular restaurant called Banchou in Obihiro developed Butadon by grilling
　　　pork and serving it over rice with a sauce made from familiar ingredients such as soy
　　　sauce and sugar. The dish was inspired by the preparation of unadon, grilled eel served
　　　over rice.

　・Soup Curry
　　 →A soup curry is said to have originated from “Yakuzen Curry,” a dish created by Ajanta,
　　　 a café that opened in Sapporo in 1971. Around 1975, the café began serving this unique
　　　 dish, which combined traditional Chinese herbal wellness cuisine with Indian cooking.
　　　 Originally, it consisted simply of a soup served with rice. However, customers asked,
　　　 "Could we also have the chicken used to make the broth?” In response, Ajanta began
　　　 adding chicken legs to the dish. Large pieces of carrot and green pepper were later added
　　　 as well, eventually leading to the style of soup curry we know today.

　・Ishikari Nabe
　　→Named after the Ishikari River, where salmon return upstream to spawn.
　　　In the Meiji era, local fishermen began making it as a simple meal, cooking chunks of
　　　salmon, salmon scraps and bones, and vegetables in a miso-based broth.