北海道·郷土料理
Matsuo Jingisukan
This is an indispensable name when discussing Hokkaido's Jingisukan culture. Matsuo Jingisukan, founded in Takikawa in 1956, is known as the birthplace of 'seasoned Jingisukan,' where the meat is pre-marinated in sauce. Driven by founder Masaji Matsuo's desire to create 'a taste that everyone, regardless of age or gender, would find delicious,' he spent over ten years through trial and error to perfect the secret marinade. To avoid overpowering the flavor of the mutton, garlic is not used; instead, the sauce is made primarily from local apples and onions, blended with dozens of different spices. Once you experience the harmony of the sweet sauce and the mutton, the flavor becomes truly addictive.
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