北海道·肉料理
Asahikawa Shio Horumon
When placed on the charcoal of a shichirin brazier, the plump offal sizzles loudly. The seasoning is nothing but salt. Because of this simplicity, the deliciousness of the fresh pork spreads directly across your palate. Asahikawa has long been an area where pig farming flourished. With pig farming complexes located in the Arashiyama district, it was an environment where fresh offal was easily accessible. It is even said that ramen tonkotsu (pork bone) soup was created as a way to utilize discarded pork bones, and Shio Horumon is believed to have taken root against this same backdrop of pig farming culture. Competing through the freshness of the ingredients without using unnecessary seasonings—this simplicity is quintessential Asahikawa. With a beer in one hand, puffing on the piping hot meat. It is the perfect dish for an Asahikawa night.
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