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
13–24 of 36
Hokkaido Cream Stew
A Japanese stew of chicken and vegetables in a creamy milk-based white sauce thickened with a flour roux.
Hokkaido Milk Pudding
A chilled Japanese milk pudding made from rich dairy ingredients, sugar, and a setting agent for a smooth, delicate texture.
Hokkaido Potato Croquette
A Hokkaido-style croquette made from mashed potato, shaped and coated before being fried until crisp.
Hokkaido Salmon Chazuke
Hokkaido-style ochazuke combining short-grain rice and salmon with hot dashi or tea, often finished with nori and green onion.
Hokkaido Salmon Roe Sushi
Hokkaido-style sushi featuring salmon roe served over seasoned short-grain rice, often with nori and soy sauce.
Hokkaido Soft Serve
A smooth frozen dairy dessert highlighting the rich, creamy flavor of Hokkaido milk and cream.
Ikura Don
Ikura don is a Japanese rice bowl of salmon roe served over short-grain rice, often finished with soy sauce and green onion.
Ishikari Nabe
Ishikari Nabe is a Hokkaido hot pot of salmon, miso broth, tofu, cabbage, and other vegetables simmered together and served hot.
Jingisukan
Jingisukan is a Hokkaido-style grilled dish of lamb and vegetables cooked on a domed grill with a savory dipping or cooking sauce.
Kaisendon
Kaisendon is a Japanese rice bowl topped with assorted raw seafood and commonly accompanied by soy sauce and garnishes.
Kegani Don
A Japanese rice bowl topped with steamed or cooked Hokkaido hair crab and commonly finished with nori, green onion, or a light savory sauce.
Kushiro Spakatsu
Kushiro Spakatsu is a hot Kushiro specialty of spaghetti topped with a breaded pork cutlet and rich brown sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.