Contents
1. Soup Curry – Hokkaido’s Soul-Warming Specialty
Soup curry is one of the most beloved B-class gourmet dishes in Hokkaido, particularly in Sapporo where it was first developed in the 1970s. Unlike traditional Japanese curry, which is thick and roux-based, soup curry has a light, spicy broth filled with large chunks of vegetables and tender meat, such as chicken leg, pork, or seafood. The dish is usually served with a side of rice, which can be dipped into the soup or eaten separately, allowing diners to customize their experience.
What makes Hokkaido’s soup curry unique is not only its flavorful broth—made from a combination of herbs, spices, and local produce—but also the visual presentation. It often includes colorful vegetables like bell peppers, eggplant, potatoes, carrots, and lotus root. Many restaurants offer customizable spice levels, from mild to extremely hot, catering to a wide range of palates.
Soup curry is especially popular during the cold winter months, providing warmth and comfort with every spoonful. It’s a favorite among both locals and tourists, with dozens of soup curry specialty shops scattered throughout Sapporo and other parts of Hokkaido. Each restaurant has its own signature style, so no two bowls taste exactly the same.
The average price for a bowl of soup curry ranges from ¥1,200 to ¥1,800 (approximately $8 to $12 USD), depending on the ingredients and toppings. Premium versions may include local Hokkaido specialties like Hokkaido scallops or venison.
Whether you’re a first-time visitor to Hokkaido or a seasoned traveler, trying soup curry is a must. It’s more than just a meal—it’s a cultural experience that reflects the creativity and warmth of Hokkaido’s local cuisine.
2. Jingisukan – Grilled Lamb with a Local Twist
Jingisukan, pronounced “Genghis Khan,” is a signature B-class gourmet dish from Hokkaido that features grilled lamb or mutton cooked on a dome-shaped iron grill. This hearty meal is named after the legendary Mongolian leader, reflecting the idea that lamb was a staple of Mongolian warriors. Though lamb isn’t commonly consumed across Japan, it holds a special place in Hokkaido’s food culture.
The dish typically uses thinly sliced raw lamb or marinated meat, which is grilled along with a generous serving of vegetables like bean sprouts, onions, pumpkin, and cabbage. The dome-shaped grill allows the meat’s juices to flow downward, flavoring the vegetables as they cook. Diners often grill the meat themselves at the table, adding an interactive and social element to the meal.
Jingisukan has its roots in Hokkaido’s agricultural and livestock traditions, where lamb farming has been practiced for over a century. The dish became especially popular after World War II and has since become a beloved regional specialty. Today, Jingisukan is a must-try for tourists and a nostalgic favorite for locals.
There are two main styles of Jingisukan: marinated and non-marinated (fresh). The marinated version is soaked in a soy-based sauce with garlic and spices, while the non-marinated version emphasizes the natural flavor of the lamb. Both are delicious, and many restaurants allow you to try both in a single meal.
A standard Jingisukan set costs around ¥1,500 to ¥2,500 (approximately $10 to $17 USD), often including rice and a dipping sauce. Some all-you-can-eat options are available at specialized restaurants, making it a great value for meat lovers.
Whether enjoyed in a lively restaurant or at a scenic outdoor BBQ spot, Jingisukan offers a unique and savory experience that showcases Hokkaido’s distinctive take on grilled cuisine.
3. Hokkaido-Style Zangi – Deep-Fried Chicken Delight
Zangi is Hokkaido’s unique version of karaage, Japan’s beloved fried chicken. While it shares similarities with the standard karaage found across the country, Zangi stands out due to its distinctive preparation and bold flavor. Originating in the city of Kushiro on Hokkaido’s eastern coast, Zangi has grown into a regional favorite, often served at izakayas, street stalls, and even festivals.
What sets Zangi apart is its marinade. Before frying, the chicken—usually thigh meat—is soaked in a flavorful mix of soy sauce, garlic, ginger, and sometimes sake or mirin. This marinade is absorbed deep into the meat, resulting in a juicy and well-seasoned interior. After marination, the chicken is coated in flour or potato starch and deep-fried until the outside becomes perfectly crispy.
Unlike karaage, where the marinade is sometimes added after frying, Zangi is always seasoned beforehand, making the flavor more intense and consistent. Some restaurants also offer spicy variations or serve it with a side of tangy dipping sauce. The name “Zangi” is believed to be derived from a Chinese word for fried food and has become synonymous with Hokkaido-style comfort cooking.
Zangi is typically served in bite-sized pieces, making it perfect for sharing or snacking. It pairs well with beer, rice, or even a simple salad, making it a versatile and satisfying dish for any occasion. It’s especially popular during cold weather, offering warmth and crunch in every bite.
A plate of Zangi usually costs around ¥700 to ¥1,200 (approximately $5 to $8 USD), depending on portion size and accompaniments. Some places even offer Zangi bento boxes for takeout, allowing visitors to enjoy this savory treat on the go.
For those exploring Hokkaido’s culinary scene, Zangi is an essential stop on the B-class gourmet tour. With its rich flavor and satisfying texture, this deep-fried chicken delight is a testament to the island’s knack for transforming simple ingredients into something truly memorable.
4. Butter Corn Ramen – A Savory Sapporo Original
Butter Corn Ramen is a beloved comfort food and a true B-class gourmet icon born in Sapporo, the capital of Hokkaido. This dish is a rich, hearty variation of miso ramen, elevated by the simple yet luxurious addition of sweet corn and a thick slab of creamy butter. It perfectly represents the fusion of Hokkaido’s agricultural richness and Japan’s deep ramen culture.
The ramen broth is based on miso, giving it a savory, umami-packed foundation. What sets this Sapporo original apart is the use of Hokkaido-grown sweet corn and locally-produced butter. When the butter melts into the steaming miso soup, it creates a smooth, velvety texture and a deep, indulgent flavor. The corn adds a natural sweetness and slight crunch, balancing the richness of the broth.
Thick, curly noodles are typically used, allowing them to hold onto the flavorful soup. The dish is often topped with additional ingredients like sliced pork (chashu), green onions, bamboo shoots, and sometimes a soft-boiled egg. The result is a bowl of ramen that is both filling and deeply satisfying—perfect for warming up during Hokkaido’s chilly winters.
Butter Corn Ramen gained popularity in the 1950s and has since become a staple not only in local ramen shops but also at food festivals and specialty restaurants across Japan. Tourists visiting Sapporo often seek out famous ramen alleys like Ganso Ramen Yokocho to experience this iconic dish at its best.
The average price for a bowl of Butter Corn Ramen is around ¥1,000 to ¥1,400 (approximately $7 to $10 USD), depending on the shop and any additional toppings. Some premium versions may include extra butter, double servings of corn, or Hokkaido seafood.
Whether you’re a ramen enthusiast or just someone looking for a warm and tasty meal, Butter Corn Ramen offers a delicious taste of Hokkaido’s culinary creativity and agricultural pride. It’s a must-try for anyone exploring the island’s local food scene.
5. Imo-Mochi – A Chewy Potato Treat from the North
Imo-mochi is a beloved B-class gourmet snack from Hokkaido that blends the comforting qualities of potatoes with the chewy texture of traditional mochi. Literally translating to “potato rice cake,” this unique treat is made primarily from Hokkaido-grown potatoes, which are known for their natural sweetness and creamy texture. It’s a local favorite, enjoyed by children and adults alike, and is often found at roadside stalls, local markets, and regional festivals.
The process of making imo-mochi involves steaming and mashing potatoes, then mixing them with a small amount of starch to create a dough-like consistency. The mixture is shaped into small round or oval patties and then pan-fried until golden brown. The outside becomes crispy, while the inside remains soft and chewy, offering a delightful contrast in texture.
While the basic version of imo-mochi is savory, it can be enjoyed in a variety of ways. Some are brushed with soy sauce or sweet soy glaze, while others are topped with butter or even stuffed with cheese for a modern twist. The combination of the earthy potato flavor and the richness of the sauce or fillings makes it incredibly satisfying, whether served as a snack, side dish, or light meal.
Imo-mochi reflects Hokkaido’s agricultural heritage, where potatoes are a major crop due to the region’s cool climate and fertile soil. This dish is a great example of how local ingredients can be transformed into something simple yet delicious and deeply tied to the local food culture.
A serving of imo-mochi typically costs between ¥300 and ¥600 (approximately $2 to $4 USD), making it an affordable and tasty treat for anyone exploring Hokkaido. It’s also commonly sold in packs at souvenir shops, allowing visitors to bring a taste of Hokkaido home.
Whether you’re wandering through a street market or dining at a rustic countryside café, imo-mochi is a must-try item that showcases the warmth and creativity of Hokkaido’s everyday cuisine. Its comforting flavor and chewy bite make it a memorable part of the local food experience.
The Ultimate Kyoto Food Guide for First-Time Visitors: Top Restaurants, Local Dishes & Dining Tips
