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1. Soup Curry – A Spicy Sapporo Specialty
Soup curry is a vibrant, aromatic dish that originated in Sapporo, Hokkaido’s capital city. Unlike the thick and creamy Japanese curry served in most parts of Japan, Hokkaido’s soup curry is a thin, spicy broth packed with complex flavors and loaded with fresh, locally sourced ingredients. It’s typically served with a separate bowl of rice, allowing diners to dip or pour as they please.
What makes soup curry stand out is the customization. You can choose your spice level, broth base (tomato, coconut, or soy-based are common), and your protein — from chicken legs to seafood, pork belly, or even tofu. Popular toppings include seasonal vegetables like pumpkin, eggplant, carrots, and lotus root, all often roasted to bring out their natural sweetness. The combination of spicy warmth and hearty vegetables makes it a perfect meal during Hokkaido’s long, snowy winters.
This dish is deeply rooted in Sapporo’s food culture, and several famous restaurants like Garaku, Samurai, and Magic Spice have earned cult followings. A typical bowl of soup curry costs around ¥1,200–¥1,800 (approximately $8–$12), depending on the size and toppings.
Soup curry isn’t just a meal — it’s an experience that embodies Hokkaido’s culinary creativity. Its unique flavor, regional pride, and cozy presentation make it a must-try for anyone visiting northern Japan.
2. Jingisukan – Grilled Lamb, the Hokkaido Way
Jingisukan, or “Genghis Khan,” is Hokkaido’s beloved grilled lamb dish, named after the Mongolian warrior due to its use of mutton, which was commonly consumed by Mongol soldiers. While lamb isn’t widely eaten in the rest of Japan, it has a long-standing tradition in Hokkaido thanks to the region’s cooler climate and agricultural practices that support sheep farming.
The dish is prepared on a unique dome-shaped grill, where slices of lamb are cooked alongside a mountain of vegetables such as bean sprouts, onions, cabbage, and bell peppers. The raised center of the grill cooks the meat, while the sloped edges allow the juices to flavor the vegetables, creating a rich, savory harmony. Some versions use marinated lamb, soaked in a soy-based sauce with garlic and apple, while others serve the meat plain to highlight its natural taste.
One of the most iconic places to try Jingisukan is Sapporo Beer Garden, where diners can enjoy grilled lamb with freshly brewed beer in a lively, historic atmosphere. Other popular spots include Daruma and Matsuo Jingisukan. A standard set meal typically costs between ¥1,500 and ¥2,500 (approximately $10–$17), often including all-you-can-eat options or set menus with rice and side dishes.
Jingisukan is more than just grilled meat — it’s a social dining experience where friends and family gather around a sizzling hotplate, sharing stories and flavors. If you’re visiting Hokkaido, this regional specialty offers a taste of local tradition, warmth, and a distinct contrast to the more common Japanese fare found elsewhere.
3. Hokkaido Butter Corn Ramen – Rich, Creamy, and Iconic
One of the most iconic regional ramen styles in Japan, Hokkaido Butter Corn Ramen is a must-try for any noodle lover visiting the northern island. Originating in Sapporo, this dish blends the bold flavors of miso-based ramen with two of Hokkaido’s most famous agricultural products: sweet corn and creamy butter.
The base is a rich, savory miso broth made by slowly simmering pork bones, vegetables, and fermented soybean paste to create a deep umami flavor. What sets this ramen apart is the generous topping of golden Hokkaido corn and a thick pat of local butter that melts into the broth, giving it an indulgently creamy texture and a subtle sweetness that balances the miso’s saltiness. Topped with ingredients like bean sprouts, bamboo shoots, green onions, and slices of chashu pork, it’s a warm, satisfying bowl that feels like comfort food with a gourmet twist.
This ramen style is especially popular during Hokkaido’s chilly winters, offering a heartwarming experience with every spoonful. Many ramen shops in Sapporo specialize in this dish, including famous names like Ramen Shingen and Sumire. A bowl usually costs between ¥900 and ¥1,300 (approximately $6–$9), making it an affordable yet deeply memorable culinary experience.
Hokkaido Butter Corn Ramen is not just a regional twist on a Japanese staple — it’s a celebration of the island’s produce and a symbol of its culinary innovation. Creamy, sweet, and salty in perfect harmony, it’s a unique ramen experience that can only be found in Hokkaido.
4. Zangi – Hokkaido-Style Fried Chicken
Zangi is Hokkaido’s take on karaage, Japan’s beloved fried chicken, but with a distinctive twist that sets it apart. Originating in the eastern city of Kushiro, Zangi is known for its bold marinade and hearty flavor. The name “Zangi” is said to come from a Chinese word for fried food, adapted into the local dialect, and it has since become a staple of Hokkaido cuisine.
What makes Zangi unique is the way it’s prepared. Unlike traditional karaage, which is typically marinated briefly, Zangi is soaked in a richer, longer marinade made from soy sauce, garlic, ginger, and sometimes sake or mirin. This gives the meat a deeper umami flavor that penetrates all the way through. The chicken—usually thigh meat for extra juiciness—is then coated in potato starch and deep-fried to achieve a perfectly crispy, golden exterior while remaining moist inside.
Zangi is commonly served with a wedge of lemon, shredded cabbage, and sometimes a dipping sauce, although it’s flavorful enough to enjoy on its own. You’ll find it at izakayas, bento shops, food stalls, and even convenience stores across Hokkaido. It’s especially popular at local festivals and as a casual drinking snack.
A typical serving of Zangi costs around ¥600 to ¥900 (approximately $4–$6), depending on portion size and whether it’s served as part of a meal set. For an authentic experience, try it in Kushiro or at famous shops like Torimatsu, one of the oldest Zangi restaurants in the region.
Crispy, juicy, and packed with flavor, Zangi offers a delicious glimpse into Hokkaido’s local food culture. It’s comfort food at its best — simple, satisfying, and uniquely northern Japanese.
5. Ishikari Nabe – Traditional Salmon Hot Pot
Ishikari Nabe is a comforting hot pot dish that originated along the Ishikari River in Hokkaido, a region historically known for its abundant salmon. This traditional meal reflects the deep connection between the people of Hokkaido and the natural resources that surround them. It’s a hearty, home-style dish that warms the body and soul, especially during the island’s long, frigid winters.
The star of Ishikari Nabe is fresh salmon, typically cut into generous chunks with skin and bones intact to add depth of flavor. The fish is simmered in a miso-based broth alongside an assortment of vegetables such as napa cabbage, leeks, daikon radish, carrots, and tofu. Unlike other Japanese hot pots, this one is often enriched with a splash of sake and finished with a bit of butter, which adds a smooth richness unique to Hokkaido cuisine.
Some variations also include konnyaku noodles or potatoes, but the essential flavor remains consistent — a well-balanced, savory broth that absorbs the natural oils of the salmon, becoming more flavorful as it cooks. It’s typically served at the center of the table in a shared pot, encouraging a communal dining experience that’s as social as it is nourishing.
Ishikari Nabe can be found at traditional ryokan inns, local izakayas, and specialty restaurants, particularly in towns like Otaru and Sapporo. A full serving, including side dishes and rice, usually costs around ¥1,500 to ¥2,500 (approximately $10–$17), depending on the quality of the ingredients and the setting.
Rich in umami and rooted in local tradition, Ishikari Nabe offers a taste of Hokkaido’s natural bounty in every bite. It’s a dish that captures the essence of the region — fresh, wholesome, and deeply satisfying.
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