Monday, August 9, 2010

Local Cuisine of Hokkaido, Japan

Hokkaido has a rich variety of fresh fish and seafood such as crab, scallops, sea urchins, salmon roe, salmon, herring, flounder, cod, arabesque greenlings, squid, octopus, shrimp, abalone, surf clams and kelp which are harvested from the northern seas of Japan and are rated among the best of their type for their exquisite taste and flavor. The crab in particular is exceptional.

Ishikari-nabe is a typical dish of Hokkaido made from chunks of salmon which are stewed with vegetables, tofu and konnyaku (devil's tongue) in kelp stock flavored with miso. Locally produced potatoes and cabbage are also added to the delicious flavor of this hearty dish which utilizes fresh salmon from head to tail.

Genghis Khan nabe
The Genghis Khan nabe, a dish in which thinly sliced mutton and vegetables (bean sprouts, cabbage and pumpkin) are basted and roasted, is renowned for its hearty taste and unique rustic flavor. Many restaurants around Hokkaido specialize in Genghis Khan nabe. The dish is also very popular in large beer parlors.

Photos courtesy of Japan National Tourism Organization.

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