北海道·郷土料理
Esashi Herring
Herring cuisine passed down in Esashi, a place that once flourished greatly with herring fishing. This herring supported a level of prosperity so great it was said, 'The May of Esashi cannot be found even in Edo.' In an era before freezing technology existed, large catches of herring were processed into 'mikaki-nishin' (dried herring) to ensure longevity, then transported to Honshu aboard Kitamaebune ships. Herring soba and kanroni (herring simmered in sweet syrup) are local flavors of Esashi, made by carefully rehydrating and simmering that dried herring. Savoring herring dishes accompanied by the melancholic melodies of Esashi Oiwake is like tasting the very history of Hokkaido—a deeply flavorful dish that touches the heart with a sense of nostalgia.
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