Unique Fusion Cuisine Thrives in a Japanese Region: Insights Revealed
In the northernmost island of Japan, Hokkaido, lies a unique and captivating food culture that is a delightful fusion of tradition and innovation.
The Ainu people, who migrated centuries ago from northern Russia, have had a significant influence on Hokkaido's food culture. One of their practices, cutting wild garlic above the root, ensures regrowth and is a testament to their respect for the limited vegetation in Hokkaido. This tradition, along with other Ainu culinary customs, can be experienced at the Ainu village at Lake Akan.
Hokkaido's local cooking style is characterised by the use of ingredients like Hokkaido pumpkin, onions, garlic, butter, vegetable broth, cream, potatoes, carrots, olive oil, rice (for risotto), Parmesan or similar cheese, herbs like parsley, thyme, and sage, spices such as chili flakes and curry powder, and additions like honey, blue cheese, radicchio, pine nuts, and citrus elements like lemon or apple cider vinegar.
Seafood, such as crab, scallop, and salmon, is abundant in Hokkaido, making it a seafood lover's paradise. Chanchanyaki, a fisherman's dish of salmon cooked on a hot plate with cabbage, bean sprouts, and onions, is a must-try.
Hokkaido's ecosystem contributes to the flavour of seaweed, resulting in high-quality kombu. Wheat ramen, due to the abundance of wheat in the region, is one of the most popular dishes in Hokkaido. Kushiro is known for its Zangi (Hokkaido-style fried chicken) and thin, crinkly noodles in a light soy sauce broth with lard.
Hops grow wild along railroads in Hokkaido, explaining the production of Sapporo beer. The National Ainu Museum offers cooking classes and has small farms growing traditional Ainu crops.
Before taking food from the environment, Ainu culture practices giving thanks to spiritual deities (kamuy). This respect for nature is evident in the foraging of common plants like wild garlic and butterbur, which are used in local cuisine.
Hokkaido's food culture is also influenced by Middle European and Midwestern American agriculturalists due to similar climate and terrain. This influence is seen in dishes like Spaghetti katsu, a popular dish at Izumiya restaurant in Hokkaido, and in old German beer halls found in Hokkaido, serving German potato salad.
Washo Market in Kushiro offers a variety of in-season seafood for amazing breakfast dishes. Robata joints in Hokkaido serve small plates of grilled local seafood in the evening. Hokkaido produces various confectioneries using local milk, butter, and wheat, popular as omiyage (gifting souvenirs).
For a taste of history, the museum cafe at Abashiri, a former prison, serves the old prison menu for lunch. The vibrant multicoloured flower fields, like lavender, are used to flavour local dishes and beverages, adding a splash of colour to Hokkaido's culinary landscape.
In conclusion, Hokkaido offers a rich and diverse food culture that is a must-experience for any food enthusiast. Whether it's the traditional Ainu dishes, the fresh seafood, or the European influences, Hokkaido's food scene is a delightful adventure for the taste buds.
