{"id":1762,"date":"2023-10-21T17:45:05","date_gmt":"2023-10-21T08:45:05","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=1762"},"modified":"2025-07-21T18:09:19","modified_gmt":"2025-07-21T09:09:19","slug":"23044","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/23044\/","title":{"rendered":"5 Local foods in Hokkaido | Jingisukan, Soup curry, Kaisendon, Snow crab, and Miso Ramen"},"content":{"rendered":"

Lamb is Genghis Khan’s favorite food!? \u201cJingisukan\u201d<\/h2>\r\n
\"Lamb<\/div>\r\n

Jingisukan is frilled in special raise center iron pot. Lamb meat is placed in the center, and the vegetables surrounding it. If the lamb is not seasoned, its often eaten with a dipping sauce after grilling. According to legend, Genghis Khan, the first emperor of the Mongolian Empire, created this dish to energize his army, as is now known as Jingisukan.
\r\nWhen importing wool to Japan because difficult, cotton sheep breeding flourished in Hokkaido. With having a larger stock of sheep, lamb because more widely available. Soon, the sheep products shifted more into the food side, and Jingusukan because more popular to increase the consumption of lamb.<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat Genghis Khan! | Do you start with the meat, or with the vegetables?<\/div>\n
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How to eat Genghis Khan! | Do you start with the meat, or with the vegetables? <\/p><\/div>\n

\u201cGenghis Khan\u201d is one of Hokkaido\u2019s local soul foods. This dish consists of lamb and vegetables barbecued together on a characteristic dome-shaped grill. We\u2019ve asked a specialty restaurant for advice on how to best enjoy Genghis Khan!<\/p><\/div>\n <\/div>\n <\/div>\n

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Plenty of medicinal herbs to keep your body and mind warm \u201cSoup curry\u201d<\/h2>\r\n
\"Plenty<\/div>\r\n

Medicinal curry can find its roots to a Hokkaido restaurant in the 1970s. Later, a specialty curry restaurant renamed the \u201cmagic spice\u201d curry to \u201csoup curry.\u201d This Hokkaido phenomenon quickly spread around the capital of Sapporo.
\r\nSoup curry is made by stewing large cuts of vegetables and chicken bones in a broth. Spice and toppings can be chosen at the time of ordering, making it a versatile dish for anyone\u2019s taste. There are various ways to eat it, such as mixing it with rice in a bowl, or placing the rice directly into the soup.<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat soup curry | Dipping the rice into the soup!<\/div>\n
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How to eat soup curry | Dipping the rice into the soup! <\/p><\/div>\n

\u201cSoup curry\u201d is a renowned local cuisine of Sapporo, Hokkaido. This vibrant dish features spicy, aromatic curry soup topped with a variety of lucious meats and fresh, colorful vegetables. Soup curry can be recognized by the large-sized toppings, and the rice being served on a separate plate. We\u2019ve interviewed a soup curry specialty restaurant to learn more about unique aspects of enjoying this dish.<\/p><\/div>\n <\/div>\n <\/div>\n

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Hokkaido’s Blessings of Nature \u201cKaisendon\u201d<\/h2>\r\n
\"Hokkaido's<\/div>\r\n

Being surrounded by the Ocean and Seas, since the Meiji period, fishing boats have had access to a wide variety of seafood. Fishing methods have brough in some unique options such as saury and squid from the Pacific, scallops and crabs from the Sea of Okhotsk, and atka mackerel from the Sea of Japan. Kaisendon, a bowl of rice topped with seafood, is an excellent dish. One of the most unique versions is sea urchin and salmon roe, is marinated in soy sauce and sake. Kaisendon can be enjoyed throughout Hokkaido regardless of season, and is a popular choice among tourists.<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em> Kaisendon<\/em> (Seafood Rice Bowl) | Dip fresh<em> neta<\/em> (seafood) in soy sauce!<\/div>\n
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How to eat Kaisendon<\/em> (Seafood Rice Bowl) | Dip fresh neta<\/em> (seafood) in soy sauce! <\/p><\/div>\n

Kaisendon is very popular among foreign travelers and consists of tuna, salmon, salmon roe, sea urchin, and other neta (seafood) served on warm rice. We asked a restaurant specializing in Kaisendon how to bring more flavor to this dish!<\/p><\/div>\n <\/div>\n <\/div>\n

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Enjoy the sweetness of juicy crab! \u201cSnow crab\u201d<\/h2>\r\n
\"Enjoy<\/div>\r\n

When visiting Hokkaido, eating snow crab is a must. Hokkaido, with its cool climate throughout the year, is a perfect place for snow crabs to live. With their preference to cold seawater, they tend to be a meaty crab. It feeds on seaweed and plankton, giving it a sweet taste. In addition to the meat, versions of snow crab come in forms of crab rice or soups and hot pots.<\/p>\r\n

Popular for its mild soup \u201cMiso ramen\u201d<\/h2>\r\n
\"Popular<\/div>\r\n

Miso Ramen was created in the 1960s in the capital city of Sapporo. It is characterized by a rich miso flavor and medium think wrinkled noodles. Its commonly topped with pork, bamboo shoots, and green onions, but some other unique toppings include corn and butter, as Hokkaido produces large amounts of both. The melted butter adds a rich flavor and with sweet corn, Miso Ramen has become a favorite among children and adults alike.<\/p>","protected":false},"excerpt":{"rendered":"

Hokkaido attracts many domestic and international tourists. Because of its unique environment, the region is blessed with a variety of ingredients to work with, such as seafood, vegetables, and dairy products. Originally inhabited by the Ainu people, Hokkaido still retains a unique food culture. Enjoy Hokkaido\u2019s gourmet food, found exclusively in the region.<\/p>\n","protected":false},"author":2,"featured_media":1775,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[56,76,111],"class_list":["post-1762","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-what","tag-local-gourmet","tag-area-gourmet"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1762","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=1762"}],"version-history":[{"count":5,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1762\/revisions"}],"predecessor-version":[{"id":2165,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/1762\/revisions\/2165"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/1775"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=1762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=1762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=1762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}