A FOOD TRADITION
Hokkaido Cuisine
The northern Japanese cooking tradition shaped by Hokkaido seafood, dairy, agriculture, cold-weather preservation, and indigenous Ainu influences.
Dishes linked to this cuisine
1–12 of 36
Ainu Ohaw
Ainu Ohaw is a warm soup traditionally prepared with fish or game meat, vegetables, water, and salt.
Ainu Rataskep
Ainu Rataskep is a mixed vegetable dish commonly made from pumpkin, beans, and sometimes corn or potato.
Ainu Sito
Ainu Sito is a soft dumpling made from rice or other grain flour and water, with some preparations served sweetened.
Ankake Yakisoba
Crisp fried yakisoba noodles are topped with a thick savory ankake gravy containing vegetables and, commonly, seafood or pork.
Asahikawa Ramen
A Hokkaido ramen known for a soy-sauce-seasoned broth with pork-based richness, wheat noodles, and green onion.
Butadon
Butadon is a Hokkaido-style bowl of sliced pork cooked in a sweet-savory sauce and served over short-grain rice.
Chan Chan Yaki
Chan Chan Yaki is a Hokkaido dish of salmon and vegetables grilled or steamed under a savory miso-butter sauce.
Hakodate Lucky Pierrot Burger
A Hakodate-style Japanese fast-food burger featuring fried chicken, a soft wheat bun, shredded cabbage or lettuce, mayonnaise, and a savory sweet sauce.
Hakodate Shio Ramen
A Hokkaido ramen with a clear, salt-seasoned broth, wheat noodles, pork or seafood, and green onion.
Hakodate Squid Somen
Fresh squid is sliced into fine somen-like strands and served chilled with a savory dipping sauce.
Hokkaido Corn Soup
A smooth, creamy soup made with sweet Hokkaido corn and dairy, often rounded out with onion, butter, and a flour-based thickener.
Hokkaido Crab Hotpot
A Japanese hotpot centered on Hokkaido hair crab simmered with vegetables, tofu, and a savory dashi-based broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.