北海道·特産品
Wheat (No. 1 in Japan)
The bread, udon, and red bean paste (anko) we eat almost every day—if you trace their origins, they actually lead back to the lands of Tokachi. Tokachi has a vast wheat cultivation area and is a major upland farming region supporting Hokkaido. Medium-strength varieties such as 'Kitahonami' are primarily grown and sent across the country as ingredients for udon and confectionery. Furthermore, adzuki beans are also a specialty; the adzuki beans harvested in Tokachi account for approximately 70% of Hokkaido's total production. They are an indispensable presence for the red bean paste used in Japanese sweets. Endless wide fields and agricultural landscapes that change their expression with every season. This grand scenery, so characteristic of Hokkaido, tells the story of the land's richness. It is a powerful blessing from the earth of Tokachi, supporting the roots of the Japanese dining table.
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