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
25–36 of 36
Miso Butter Corn Ramen
A rich miso ramen topped with sweet corn and butter, combining a savory fermented soybean broth with creamy dairy richness.
Muroran Curry Ramen
A hot bowl of wheat ramen noodles in a savory Japanese curry broth, typically accompanied by pork and vegetables.
Nemuro Esukaro-pu
A Nemuro specialty of spaghetti topped with a pork cutlet and a rich demi-glace-style sauce, commonly served hot.
Ruibe
Ruibe is a Hokkaido preparation of thinly sliced salmon frozen until firm and served chilled or partially thawed.
Salmon Rui-be
A Hokkaido preparation of thinly sliced salmon that is frozen or partially frozen and served chilled, commonly with soy sauce.
Sanpei-jiru
Sanpei-jiru is a salty Hokkaido salmon soup simmered with salmon and hearty root vegetables.
Sapporo Curry Ramen
Wheat ramen noodles are served in a hot, aromatic curry broth with vegetables and commonly pork.
Sapporo Miso Ramen
A Hokkaido ramen featuring a rich miso-seasoned broth with pork, stir-fried vegetables, and wheat noodles.
Soup Curry
Soup Curry is a Sapporo-style spicy, broth-based curry served with meat and chunky vegetables, usually accompanied by rice.
Uni Don
Uni Don is a Japanese rice bowl topped with raw sea urchin roe and often finished with soy sauce or nori.
Wakkanai Tako Shabu
Thinly sliced Wakkanai octopus is briefly swished in hot kombu-based broth and served with fresh vegetables and a savory dipping sauce.
Zangi
Zangi is Hokkaido-style Japanese fried chicken marinated with savory seasonings and coated before deep-frying.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.