北海道·郷土料理
Genghis Khan
Mutton and vegetables are placed on a specialized pan with a raised center. As the fat sizzles and drips, the sweet aroma of the sauce rises—it is the star of the Hokkaido dining table that makes you crave a beer. The spread of sheep farming began during the Taisho era. It is said to have started when importing wool became difficult, leading the government to encourage sheep ranching as a national policy. Regarding the dish itself, it is said that the first recorded method appeared in a book written in 1931 by Kihei Yamada, the former head of the Takikawa Sheep Farm. An interesting feature is the existence of the 'Takikawa style,' where meat is marinated in sauce, and the 'Sapporo style,' where meat is dipped in sauce after grilling. Today, it is also a staple at cherry blossom viewing and various festivals. It is a Hokkaido delicacy enjoyed while gathering around the pan with family and friends.
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