Unique Fusion Cuisine Found in This Japanese Region: Important Details Revealed

Hokkaido, Japan's northernmost island, is a culinary paradise that offers a unique blend of flavours and traditions. Despite not being a rice-growing region, Hokkaido imports rice from various countries, including Japan, China, Korea, and Taiwan. However, the island's own food culture is rich and diverse, influenced by Middle European and Midwestern American agriculturalists due to similar climate and terrain.

The landscape and climate of Hokkaido contribute to the flavour of seaweed, resulting in top-quality kombu. This seaweed is a staple in many Hokkaido dishes, adding a depth of umami that is hard to find elsewhere. Hokkaido's seafood, such as crab, scallop, and salmon, is highly valued and can be found on menus at high-end establishments across Japan.

One of the most popular dining options in Kushiro is spaghetti katsu and robata joints serving grilled local seafood. Another local speciality is Zangi, Hokkaido-style fried chicken, and thin, crinkly noodles in a light soy sauce broth with lard. For those with a sweet tooth, Hokkaido produces a variety of natural confections, such as milk butter ice cream, milk bread, chocolates, biscuits, cheesecakes, and crackers, using local milk and butter.

Hokkaido's food culture is deeply rooted in the Ainu people, who migrated from northern Russia. The Ainu people have a significant influence on the island's cuisine, with native grains and wheat playing a key role. Typical ingredients in Hokkaido's local cuisine include seafood such as crab and salmon, dairy products like butter and cream, root vegetables, and the Hokkaido pumpkin (kabocha), often used with onions, garlic, and soy sauce in various dishes.

The Ainu village at Lake Akan offers traditional Ainu food and fusion plates, providing an opportunity to learn about and enjoy this unique cuisine. The National Ainu Museum also offers cooking classes and has small farms growing traditional crops, promoting more opportunities to learn about Ainu food. With renewed interest in Ainu food culture, there are a few more Ainu restaurants in Hokkaido.

Plants from multicoloured flower fields, like lavender, are used to flavour various foods in Hokkaido. Wild garlic and butterbur are commonly foraged and used in Hokkaido's cuisine. In Ainu culture, it's important to give thanks to the appropriate kamuy (spirit deities) when taking food from the environment, which translates into a respect for crops, such as wild garlic, that are cut above the root to ensure regrowth.

Despite being a wintry place, Hokkaido also grows a variety of fruit, including sweet melons, strawberries, and grapes. At Abashiri, the museum cafe serves the old prison menu for lunch, offering a taste of Hokkaido's past. Old German beer halls can also be found in Hokkaido, serving German potato salad.

For those looking to explore Hokkaido's food culture, Washo Market in Kushiro is a must-visit. Here, a variety of in-season seafood is used to make amazing breakfast dishes, such as a seafood rice bowl. An Ainu recipes book is available, offering accessible and tasty Ainu recipes for those who wish to recreate these dishes at home.

In conclusion, Hokkaido's food culture is a vibrant and exciting blend of traditional Ainu cuisine, European influences, and the island's unique climate and terrain. Whether you're a foodie or just looking to try something new, Hokkaido is a destination that should be on everyone's culinary bucket list.