In Japan, Hokkaido is known for its locally sourced ingredients, largely because of its great climate that is perfect for all sorts of farming. Hokkaido (also a great place to adventure and work) is the top national producer of various crops, it’s also the top dairy producer. And to top it all off, they’re surrounded by great fishing waters and produce high-quality seafood that brings in tons of visitors annually. So it’s no wonder the area has become the go-to for all things gourmet!
Here are five more of Hokkaido’s famous dishes. Maybe at this rate, one day, we’ll cover them all.
You might have heard of karaage, Japan’s tasty fried chicken that’s impossible to escape when you go out for a drink, but zangi is Hokkaido’s own special form of the dish.
The main difference is that zangi chicken is well seasoned—marinated with soy sauce and sake and coated with wheat flour mixed with spices such as ginger. Regular karaage is good, but sometimes it is only as good as whatever sauce you smother it in. Hokkaidoites pride themselves on the superior, rich taste of zangi over karaage.
2. Ramen triple threat
These all fall under the delicious umbrella of ramen. Hokkaido has made such a name for itself with its mouth-watering ramen that each region has different styles, and the top three are considered to be Hakodate Ramen, Sapporo Ramen and Asahikawa Ramen. Each is named after the region where it originated.
- Hakodate ramen: characterized by its shio (salt) flavor and soft, straight noodles. The soup is often a golden color and is cooked in such a way as to avoid being too cloudy. It’s usually served with toppings like char siu (Cantonese BBQ pork), spinach and menma (fermented bamboo shoots).
- Sapporo ramen: known for its miso flavor and is often a garlicky delight served with stir-fried vegetables. Though it is known for its pork-broth base, many restaurants will serve it with other soup bases, too.
- Asahikawa ramen: made a name for itself for its soy sauce flavor and thinner, curly noodles. It uses what is called a “W soup”. W is often used to mean “double” in Japanese, and in this case, the soup has a doubled base of both fish and meat broth, resulting in a soup that really packs a punch. Its toppings are usually char siu and menma, but some variations with more vegetables can be found here and there.
3. LeTao Cheesecake
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