In Japan, Hokkaido is thought for its locally sourced ingredients, largely due to its great climate that is ideal for all styles of farming. Hokkaido (also an amazing place to adventure and work) is the highest national producer of assorted crops, it’s also the highest dairy producer. And to top all of it off, they’re surrounded by great fishing waters and produce high-quality seafood that brings in tons of tourists annually. So it’s no wonder the realm has turn out to be the go-to for all things gourmet!
Listed below are five more of Hokkaido’s famous dishes. Perhaps at this rate, in the future, we’ll cover all of them.
Finger-licking Hokkaido fried chicken Photo: iStock/ Okimo
You would possibly have heard of karaage, Japan’s tasty fried chicken that’s inconceivable to flee once you exit for a drink, but zangi is Hokkaido’s own special type of the dish.
The primary difference is that zangi chicken is well seasoned—marinated with soy sauce and sake and coated with wheat flour mixed with spices reminiscent of ginger. Regular karaage is nice, but sometimes it is barely pretty much as good as whatever sauce you smother it in. Hokkaidoites pride themselves on the superior, wealthy taste of zangi over karaage.
2. Ramen triple threat
Asahikawa ramen doubles the broth, but does it double the taste? Photo: iStock/ Kazuhide isoe
These all fall under the delicious umbrella of ramen. Hokkaido has made such a reputation for itself with its mouth-watering ramen that every region has different styles, and the highest three are considered to be Hakodate Ramen, Sapporo Ramen and Asahikawa Ramen. Each is called after the region where it originated.
- Hakodate ramen: characterised by its shio (salt) flavor and soft, straight noodles. The soup is usually a golden color and is cooked in such a way as to avoid being too cloudy. It’s normally served with toppings like char siu (Cantonese BBQ pork), spinach and menma (fermented bamboo shoots).
- Sapporo ramen: known for its miso flavor and is usually a garlicky delight served with stir-fried vegetables. Though it is thought for its pork-broth base, many restaurants will serve it with other soup bases, too.
- Asahikawa ramen: made a reputation for itself for its soy sauce flavor and thinner, curly noodles. It uses what is named a “W soup”. W is usually used to mean “double” in Japanese, and on this case, the soup has a doubled base of each fish and meat broth, leading to a soup that actually packs a punch. Its toppings are frequently char siu and menma, but some variations with more vegetables will be found here and there.
3. LeTao Cheesecake
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