Specialties & Local Products of 北海道

Erimo Kombu

特産品

This is a powerful-flavored Hidaka kombu harvested around Cape Erimo. Grown amidst the rough waves of the Pacific Ocean, this kelp has a deep umami flavor that truly shines when used in simmered dishes. Erimo is a land so windy it is known as the 'City of Wind.' It is said that the rich sea, where cold and warm currents meet, along with its harsh natural environment, nurtures kelp with a robust flavor. Hidaka kombu cooks easily and becomes soft, making it perfect for oden or kombu-maki (kelp rolls). When used to make dashi, an elegant umami spreads through the broth. This is a deeply nourishing delicacy born from wild seas and winds. Please enjoy the bounty of the Erimo sea, delivered by fishermen who face the rigors of nature.

Horsehair Crab

特産品

When thinking of winter delicacies in Hokkaido, many people likely think of horsehair crab. In the Pacific Ocean around Cape Erimo, premium horsehair crabs with densely packed meat are landed from around December to April. Off the coast of Hidaka, the rich fishing grounds where the Kuroshio and Oyashio currents collide provide an abundance of plankton. It is said that this is precisely why the crab miso (guts) develops such a rich flavor. Fishermen head out to sea even in the dead of winter, aiming to catch the crabs at their peak meat density just before they molt. With its packed meat and meltingly delicious crab miso, cracking open a freshly boiled crab is sure to captivate you. Please enjoy this winter luxury with horsehair crab nurtured by the seas of Erimo.

Niseko Cheese

特産品

At the foot of Mount Yotei, handmade cheeses are born from fresh milk on a Niseko farm. Using milk from cows raised on pure water and rich pastures, artisans carefully finish each piece of cheese one by one. With a wide variety including Camembert and Mozzarella, each type possesses a rich flavor that evokes the nature of Niseko. You can enjoy a deep taste that feels as if the blessings of the land have been directly transformed into flavor. Whether paired with wine, used as an accent in dishes, or enjoyed just as it is, this is Niseko's prideful cheese that can be enjoyed in many ways. Please try it as a companion for your resort travels.

Mukawa Shishamo

特産品

When it comes to the production area for authentic shishamo, Mukawa Town is undoubtedly the place. During the brief two-month period from October to November, the shishamo migrate toward the Mukawa River to spawn; this has led them to be designated as the town's official 'Town Fish' in 1995. Authentic shishamo are caught only along the Pacific coast of Hokkaido. Their reddish hue and plump appearance distinguish them from imported varieties. The sight of harvested shishamo being hung on bamboo mats to dry under eaves has become a seasonal hallmark of autumn in Mukawa. The females are filled with eggs that burst with a delightful texture, while the males offer a rich, savory flavor. The fact that the males are just as delicious is part of the charm of authentic shishamo. Please take the opportunity to taste the real deal, available only during the fishing season, straight from its place of origin.

Shishamo Sushi

郷土料理

The 'Shishamo Sushi' is a phantom delicacy that can only be encountered in Mukawa Town during the autumn. It is prepared only during the limited period from October to November, which coincides with the fishing season of authentic Shishamo, and boasts popularity that leads to certain sell-outs every year. This sushi, made by curing fresh authentic Shishamo with vinegar, offers a delicate and soft flavor. Since authentic Shishamo, a species native to Japan, can only be caught along the Pacific coast of Hokkaido, this sushi is also a dish that can only be tasted here. It is a luxurious nigiri that fully utilizes the savory umami of the seasonal flesh. Because it can only be encountered every autumn, it is a dish worth waiting for. Please come to Mukawa and taste this seasonal flavor that gourmet fans across the country look forward to.

Asahikawa Shoyu Ramen

ラーメン

Covering the surface of the soup is fragrant, roasted lard. With a single sip, the richness of the double soup—a blend of pork bone and seafood—spreads gently along with the sharp tang of soy sauce. Asahikawa is a region where pig farming is prosperous, making pork bones easily accessible, and as a major soybean producer, soy sauce production also flourished. In this cold inland area, it is said that the technique of combining animal and seafood-based stocks was developed because a single type of dashi made it difficult to maintain a stable flavor. The long-established restaurant 'Hachiya,' founded in 1947, has continued to preserve this flavor by crafting the soup so that the surface lard prevents it from cooling down too quickly. Another characteristic is the thin, low-moisture curly noodles that effectively carry the soup. A profound bowl nurtured by the harsh winters of Asahikawa.

Shinkoyaki

肉料理

A whole half-chicken is grilled boldly with the bone intact. Coated in a secret sauce or salt, the skin becomes crispy while the meat inside remains juicy. Tearing into it with your hands allows you to taste the very essence of Asahikawa's vitality. It was created in post-war Asahikawa. In this land of severe winters and food scarcity, chicken—which was relatively easy to obtain—served as a precious source of protein. It is said that this dish, eaten while the chicken is still young rather than waiting for full growth, was named after 'Shinko' (the juvenile stage of the Konoshiro fish). In 2022, it was officially recognized as one of the Agency for Cultural Affairs' '100 Year Foods.' It is Asahikawa's proud soul food that pairs perfectly with beer.

Asahikawa Shio Horumon

肉料理

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.

Gesodon

丼物

The crispy fried squid tentacles are infused with a sweet and savory sauce. When eaten over rice, the combination of aroma and satisfying texture makes it impossible to stop eating. It is a well-known local favorite among those in the know in Asahikawa. It is said to have been born in 1981 at the standing soba shop 'Tenyu' in Asahikawa City. The origin story goes that leftover squid tentacles from a sister sushi restaurant were tempura-fried and placed on top of rice. It became a staple menu item at the soba shop, gaining a reputation for being cheap, fast, and filling. Today, it remains deeply popular among motorcyclists traveling through Asahikawa and among tourists. It is unpretentious yet possesses a lingering deliciousness. It is a hidden masterpiece of Asahikawa's B-grade gourmet cuisine.

Asahikawa Ramen

郷土料理

This bowl is filled with wisdom, nurtured in the harsh, freezing climate of Asahikawa. At its core, Asahikawa ramen consists of a 'double soup' that combines a pork bone base with seafood elements like dried sardines and kelp. The seafood helps suppress the characteristic odor of the pork bone, creating a deep, layered soy sauce flavor. The practice of floating a generous amount of lard on the surface of the soup was born from the ingenuity to ensure the ramen stays piping hot even during the severe winters when temperatures drop below freezing. The region's history as a logistics hub also made seafood easily accessible, helping to develop this unique flavor profile. Medium-thin curly noodles are used to effectively carry the soup. In this sacred land of ramen, crowded with famous shops like Hachiya, Santoka, and Baiko-ken, you will find yourself wanting to savor every last drop of the steaming hot soup.

Asahikawa Shoyu Horumen

郷土料理

This dish is a meeting of Asahikawa's two greatest soul foods on a single plate. Asahikawa Shoyu Horumen consists of the local specialty 'soy sauce ramen' topped with 'hormone,' a beloved local ingredient. In Asahikawa, where pig farming has flourished since ancient times, a culture of eating fresh pork offal seasoned with salt spread after the war. It is said that the dish began when a shop owner paired this hormone with ramen, hoping to create an even more delicious and nutritious bowl. This bowl is packed with the essence of Asahikawa, featuring the rich depth of the soy sauce soup, the savory umami of the hormone, and its plump, chewy texture. It is a dish you will definitely want to try on days when you need a stamina boost, celebrating the encounter between two major local specialties: ramen and hormone.

Abira Cheese

特産品

Abira Town is the birthplace of cheese production in Japan. It was in 1990 that Muminsha was born in the Hayakita district, driven by the desire to 'rekindle the light of cheese making.' Their flagship product, 'Camembert Hayakita,' boasts a creamy and mellow texture. It is carefully crafted using fresh raw milk sourced from the local Higashi-Tobetsu area, with recipes refined to suit Japanese tastes. They are highly skilled producers with multiple awards from the All Japan Natural Cheese Contest. While rich in flavor, it has a clean aftertaste. Please try adding this masterpiece from our dairy town to your dining table; it is the perfect companion for wine.

Hayakita Wagyu

特産品

Hayakita Wagyu is a brand of Wagyu beef raised in Abira Town. It is carefully fattened under a rich natural environment and meticulous rearing practices. Abira Town is known as the birthplace of cheese production in Japan and is a thriving town for dairy and livestock farming. Hayakita Wagyu, raised on this blessed land, is characterized by its fine meat texture and elegant, sweet fat. Each animal is raised with great care to achieve a flavor that is the pride of the local community. Whether enjoyed heartily as a steak or tenderly as roast beef, you will surely be surprised by the umami that spreads with every bite. Please try the Wagyu raised in Abira, a town of livestock farming.

Date Vegetables

特産品

There is a city called Date that bears a nickname unlike anything else in Hokkaido: the 'Shonan of the North.' Due to the influence of the warm Tsushima Current, snowfall remains low even in winter, and the first frost occurs around November, the latest in Hokkaido. Leveraging this mild climate and well-drained volcanic ash soil, more than 200 varieties of vegetables are cultivated in Date City throughout the year. This diversity is unparalleled elsewhere in Hokkaido, and the city is also known as one of the 'birthplaces of Hokkaido agriculture,' having adopted Western-style farming methods since the early Meiji era. The colorful, fresh vegetables lined up at direct sales markets possess a flavor that commands respect even from culinary professionals. Please come and taste the sweetness nurtured by the earth of Date.

Date Golden Pork

特産品

In Date City, often referred to as the 'Shonan of the North,' there is a brand of pork raised with great care: the Date Golden Pork. Due to the influence of the Tsushima Current, Date City enjoys a climate that is unusually warm for Hokkaido, with minimal snowfall even in winter. Pigs raised freely in this mild climate and low-stress environment boast a fine-textured meat with a delightful sweetness. This high-quality flavor is only possible because producers raise each pig with meticulous dedication. When enjoyed as tonkatsu or shabu-shabu, you will surely be surprised by the balance between the melting sweetness of the fat and the savory richness of the lean meat. Please take your time to savor the pork nurtured by the natural environment of Date through simple cooking methods.

Shrimp and Octopus Gyoza

ご当地グルメ

This is a 'sea gyoza' made using only sweet shrimp and octopus, without any meat. Eastern Hokkaido, facing the Sea of Okhotsk, is a treasure trove of seafood, including Northern Hokkaido shrimp. This seafood gyoza was created to make full use of those bountiful blessings. Its charm lies in being able to enjoy the plump texture of shrimp and the chewy texture of octopus all at once. It offers a light flavor with a fragrant aroma of the sea, providing a different experience from traditional meat gyoza. This is a unique local gourmet dish that encapsulates the seafood of the northern seas within a dumpling. Whether pan-fried, boiled, or added to soup, it is delicious and irresistible to seafood lovers. Because it is light and refreshing, you can eat as many as you like.

Sweet Shrimp (Amaebi)

特産品

As soon as you put it in your mouth, a melting sweetness spreads softly. This is an exquisite sweet shrimp raised in the cold northern seas. Formally known as Northern Shrimp (Hokkoku-akaebi), it is said that the colder the water, the firmer the meat and the more intense the sweetness becomes. The sweet shrimp landed in Hokkaido's cold waters, such as the Sea of Okhotsk, are true masterpieces raised under these ideal conditions. They boast a vibrant red color and a rich, elegant sweetness. Our top recommendation is, without a doubt, fresh sashimi. Along with its melt-in-your-mouth texture, the savory umami of the sea fills your mouth. It is a gift from the northern seas that can only be tasted when freshly caught.

Hidaka Kombu

特産品

Hidaka Kombu is a quintessential kelp from Hokkaido, indispensable for dishes like oden and nimono (simmered dishes). Known scientifically as 'Mitsuishi Kombu,' it has been affectionately called by this name because it is harvested along the coast of the Hidaka region, primarily centered around the Mitsuishi district of Shinhidaka Town. The charm of Hidaka Kombu lies in its ability to soften easily during cooking without losing its shape. When used to make dashi (broth), it produces a rich and deep flavor, and it is also delicious when enjoyed directly in simmered dishes, kombu maki (kelp rolls), or tsukudani (simmered in soy sauce). It is an ingredient that has quietly supported Japanese home cooking from behind the scenes. Try adding the savory umami of Hidaka Kombu to your dining table with this quick-cooking variety.

Horses of Urakawa

特産品

The Hidaka region is Japan's premier horse-breeding area, known as the 'Home of Champions.' One of its central hubs is the town of Urakawa. The history began in 1858 when the Shogunate established horse pastures, and in 1907, the production of light horses intensified with the establishment of the Hidaka Stallion Farm. Today, approximately 80% of Japan's racehorses are born here in Hidaka. The sight of Thoroughbreds nestled together with their foals in vast pastures is the very essence of Hidaka. The elegant figures of horses galloping across green hills captivate the hearts of all who visit. While not a food specialty, the ranch culture and majestic landscapes nurtured alongside these horses are a major highlight of traveling through Urakawa. Why not visit the hills of Hidaka to encounter these Thoroughbreds?

Sarufutsu Scallops

特産品

In fact, this village was once even called the 'wealthiest village in Japan' due to its scallops. Sarufutsu, the northernmost village in Japan, boasts one of the highest volumes of wild scallop landings in the country. After resources plummeted due to overfishing in the past, the village successfully implemented Japan's first large-scale juvenile scallop release program in 1971, leading to a magnificent recovery. Since then, they have continued a planned fishing approach, releasing juveniles and allowing them to grow steadily over four years. Scallops raised in the cold, nutrient-rich waters of the Sea of Okhotsk have firm flesh with highly concentrated sweetness. When served as sashimi, the large adductor muscles are sweet; when grilled, their umami intensifies. From rock bottom to number one in Japan—this is a product that can be called the very pride of the village, supporting its miraculous comeback.

Sarufutsu Butter

特産品

In Sarufutsu Village, famous for its scallops, there is another prideful bounty: the taste of dairy raised on vast pastures. In Sarufutsu, Japan's northernmost village, dairy farming is one of the two main pillar industries alongside fishing. From the milk of dairy cows raised freely amidst the harsh yet magnificent nature of the Okhotsk region, flavorful butter is handcrafted. At the 'Milk and Meat Pavilion,' it is said that all the raw milk delivered from the village's dairy farmers is processed into butter and ice cream entirely by hand. When spread on bread, the sweet aroma of milk and a mellow richness gently spread through your senses. This is a product that conveys the other true strength of Sarufutsu, a place often thought of only as a seaside village.

Shirataki Potatoes

特産品

These are fluffy potatoes nurtured by the lands of Okhotsk. The Shirataki area of Engaru Town is blessed with a cool climate and well-drained volcanic ash soil, allowing flavorful potatoes to grow. Potatoes are an essential ingredient on Hokkaido dining tables. They are delicious not only in croquettes and potato salad but also when prepared as 'Imomochi,' a specialty unique to Hokkaido. It is said that the temperature fluctuations in the climate help produce potatoes with a high starch content. Even simply steaming them and serving them as jagabutter (potato with butter) allows you to truly appreciate their quality. Please enjoy Engaru's potatoes, packed with the blessings of Okhotsk, in various dishes.

Engaru Cosmos

特産品

The cosmos garden at Taiyo-no-oka Engaru Park boasts one of Japan's largest scales, with approximately 10 million flowers in full bloom. The sight of colorful cosmos covering the vast 10-hectare hill is breathtaking. In addition to native species, over 20 varieties of cosmos are in bloom, and on clear days, a magnificent view extending as far as the Sea of Okhotsk unfolds. During the 'Cosmos Festa' held from summer to autumn when the flowers are at their peak, the area becomes lively with concerts and local food stalls. While not a food specialty, the cosmos spreading across the hills is the pride of Engaru. Please enjoy visiting the local food stalls while gazing at the flower fields. An unforgettable, stunning landscape that colors Engaru in autumn awaits you.

Wheat (No. 1 in Japan)

特産品

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.

Tokachigawa Onsen Moor Onsen

郷土料理

For smooth, moisturized skin—Tokachigawa Onsen is home to the world's rare "Moor Onsen." "Moor" is a German word meaning peat. This spring water flows from layers of subbituminous coal formed by the accumulation and transformation of ancient plant matter over vast periods of time, resulting in a tea-colored water rich in plant-based organic matter. Hot springs derived from plants rather than minerals are rare globally, often compared to the Baden-Baden region in Germany. It has also been selected as a Hokkaido Heritage site as a "Hot Spring for Beautiful Skin." In the hot spring town, you can also enjoy gourmet food made with Tokachi's rich ingredients. With the silky waters and local delicacies, your journey will be one where both mind and body melt away into relaxation.

Memuro Corn Fried Rice

ご当地グルメ

Memuro Town boasts the highest planting and harvest volumes of sweet corn in Japan. The Tokachi Memuro Corn Fried Rice is a local specialty that features this pride-and-joy corn as its star ingredient. Created in 2008 as part of a town revitalization project, this dish features butter-flavored fried rice topped generously with Memuro-grown sweet corn. It is a meticulously crafted masterpiece, with specific rules even established for the amount of corn and seasoning used. With perfectly loose, non-clumpy fried rice, the sweetness of the popping corn kernels, and the savory aroma of soy sauce, this popular local menu item allows you to taste the full abundance of Tokachi's agriculture in a single dish, where sweet and salty flavors intertwine exquisitely.

Sweet Corn

特産品

Grown in the vast fields of Tokachi, basking in plenty of sunlight, this sweet corn is part of Japan's top corn-producing region; Hokkaido actually accounts for approximately half of the nation's total harvest. The significant temperature difference between day and night prevents the sugars produced during the day from escaping, locking them tightly inside to create an incredible sweetness. It is said that freshly picked, high-quality corn is so sweet you can even bite into it raw. Tasting freshly boiled, hot corn in Hokkaido during summer—when you take a hearty bite of a whole cob, juicy sweetness overflows in your mouth. This is truly a luxurious and happy summer delicacy.

Iwamizawa Burger

ご当地グルメ

When you hear the term 'local specialty burger,' Iwamizawa subverts your expectations in the best possible way. Introduced in 2010, the 'Iwamizawa Burger' is a unique creation packed with six specific standards established by the Iwamizawa Burger Research Group. First, you will be surprised to learn that the patty is made from 100% pheasant meat. It features a clean, light flavor that is low in fat and free of any strong odors or aftertastes. The buns are made using rice flour, layered with Iwamizawa-grown onions, lettuce, and a sunny-side-up style egg, finished with fried onions instead of the traditional sesame seeds. This is a masterpiece that packs the rich agricultural and livestock products of Sorachi into a single bun. It is a flavor you can encounter only here.

Rice & Asparagus

特産品

The lands of Sorachi quietly support the dining tables of Hokkaido. The Sorachi region is one of Hokkaido's leading rice-producing areas. Abundant snowmelt and fertile soil nurture plump rice with sweetness and stickiness, including the famous 'Yumepirika.' Another protagonist is the asparagus that heralds the arrival of spring. Hokkaido boasts the highest asparagus production in the country, and in Sorachi, each spear is carefully harvested by hand. Thick, juicy green asparagus is exquisite when simply blanched and sprinkled with salt. Both the rice and the asparagus are the pride of Sorachi, grown by pure water and rich earth. They are seasonal gifts that allow you to taste the blessings of the land exactly as they are.

Iwanai Seafood

特産品

Facing the Sea of Japan, Iwanai Town is a historic port town in Hokkaido, opened during the Edo period for trade with the Ainu people. From the late Edo period, the town flourished greatly due to the herring fishery, and Iwanai's herring was transported across the country via Kitamaebune ships. Even after the herring eventually disappeared, the high-level processing and preservation techniques refined in this town have been firmly passed down. The various processed products using cod and herring, such as dried herring (mikaki nishin) and cod roe (tarako), are proof that this tradition lives on today. We invite you to bring these carefully prepared gifts from the sea to your dining table. With every bite, you will be able to taste the wisdom that this port town has accumulated over many years.

Iwanai Deep Sea Water

特産品

These products, made using deep sea water, are a unique specialty of Iwanai Town. In Iwanai, seawater is pumped up in large quantities every day from depths of approximately 200 meters or more, where sunlight does not reach. This deep sea water is characterized by being rich in minerals and exceptionally pure. When used in the processing of seafood such as herring and cod roe, it is said to suppress any unpleasant odors while significantly enhancing the umami flavor. The purity unique to the deep ocean supports the taste of these processed goods. It is also enjoyed as drinking water, allowing you to easily experience the blessings delivered from the depths of the sea in your daily life. It is a somewhat special gift from the rich nature of Iwanai that is hard to encounter anywhere else.

Age-imo (Fried Potato)

ご当地グルメ

When stopping at a roadside station during a drive in Hokkaido, the first thing you'll want to eat is 'Age-imo.' It is a simple snack made by coating whole potatoes in a sweet batter and deep-frying them; the irresistible texture features a crispy exterior and a fluffy interior. This Age-imo specialty was originally born in 1968 at the 'Boyo Nakayama' roadside station on the Nakayama Pass. It reportedly began as an idea to fry local potatoes, inspired by corn dogs, for travelers crossing the pass. The secret to its deliciousness lies in using Baron potatoes from the foothills of Mount Yotei and cooking them with the underground water from the mountain. Served with three pieces skewered on a stick, it is considered soul food for Hokkaido residents. Having been certified as one of the Agency for Cultural Affairs' '100 Year Foods,' please try taking a big bite while it's still piping hot.

Kimobetsu Asparagus

特産品

Thick and sweet green asparagus grown at the foot of Mount Yotei. Kimobetsu Town is known as one of the birthplaces of asparagus cultivation in Japan, with farming having begun in 1929. With large temperature fluctuations between day and night and clear air, this land is perfect for growing asparagus. Because they are grown in open fields rather than greenhouses, receiving plenty of sunlight, they absorb nutrients from the soil thoroughly to grow into stalks filled with freshness and sweetness. In the peak spring season, if you eat them freshly boiled with just a bit of salt, a crunchy texture and a subtle bitterness within the sweetness will fill your mouth. It is a spring delicacy that allows you to directly taste the power of the ingredients.

Kutchan Potatoes

特産品

When talking about the deliciousness of potatoes, Kutchan cannot be overlooked. It is a leading potato-producing area in the Shiribeshi region. Niseko's cool climate and well-drained volcanic ash soil, brought about by the eruptions of Mount Yotei, create an ideal environment. This blessed setting produces potatoes with a fluffy texture and a robust sweetness. Their quality is highly regarded even among the various potatoes grown in Hokkaido. When used in dishes that highlight the excellence of the ingredient itself—such as croquettes, french fries, or Hokkaido's specialty imomochi (potato mochi)—the deliciousness is exceptional. Even simply steaming them and serving with salt or butter is enough to fully convey the true power of Kutchan potatoes.

Kushiro Ramen

ラーメン

Rising from the bowl is the gentle aroma of seafood. The ultra-thin curly noodles, said to be among the thinnest in Japan, blend seamlessly into the clear soy sauce soup. Despite its lightness, each slurp allows the deep umami to soak in. Its roots lie in the food stalls of this port town. After the war, stalls lined the quays that bustled with the North Pacific fishing industry. One theory suggests that the noodles became thin to reduce boiling time, allowing warm bowls to be served quickly to fishermen returning from the cold sea. The bonito-based soup is also a flavor unique to this seaside city. Known as 'Hokkaido's fourth ramen' following Sapporo, Asahikawa, and Hakodate, its unpretentious flavor remains deeply rooted in Kushiro even today.

Robatayaki

海鮮

The sound of seafood and seasonal vegetables sizzling over charcoal. Lured by the savory aroma, you are handed freshly grilled items using a long wooden spatula—it is a dining style that allows you to savor the warmth of the moment. The origins of Robatayaki are said to trace back to 'Robata,' opened by Tomiya Amae in Sendai in 1950. His second disciple opened a shop of the same name in Kushiro in 1953, serving freshly caught seafood from Kushiro Port. It is believed that this method, which applied the Sendai style of grilling vegetables to seafood, spread to various regions. Today, it has become a signature food culture of Kushiro. Enjoy the bounty of the sea from the port town of Kushiro, along with the warmth of the charcoal fire.

Sanmanma

海鮮

Fluffy okowa (seasoned rice) peeks out from beneath the fragrant, grilled saury. A whole saury, marinated in a secret sauce, is paired with the rice and toasted over charcoal—the fatty flesh and the sauce-soaked rice melt together in your mouth. Sanmanma is a specialty originating from Kushiro, made using Pacific saury from eastern Hokkaido. It is a registered trademark managed by Uomasa LLC, utilizing high-quality, fatty saury from the eastern region. It is widely enjoyed at stations, souvenir shops, and roadside stations, becoming a staple souvenir for those visiting Kushiro. A key feature is the accent provided by the flavor of shiso leaves. A luxurious way to enjoy the bounties of the autumn sea in every bite. It is a dish packed with the essence of Hokkaido.

Spakatsu

洋食

The meat sauce sizzles loudly on the hot iron plate. A thick pork cutlet sits prominently atop the thick spaghetti, coated in plenty of sauce—a dish where both the volume and the sound intensely stimulate the appetite. This 'Spaghetti Meat Sauce with Cutlet' was created by 'Izumiya,' a long-established Western-style restaurant in Kushiro. It is said to have been devised shortly after the restaurant's founding in 1959. The practice of serving it on an iron plate began as a way to ensure the meal stayed hot until the very end, even in the cold climate of Kushiro. It has been beloved by local generations. It is a local food that has been long loved in Kushiro as an ally for those looking for a hearty, satisfying meal.

Kushiro Zangi

郷土料理

Kushiro is the birthplace of Zangi, a soul food of Hokkaido. Kushiro Zangi was born in 1960 at the yakitori restaurant 'Torimatsu' in Kushiro City. It is said to have started when, following a promotion for broiler chickens, the chicken was cut into pieces and deep-fried until crispy. The name 'Zangi' is said to be derived from the Chinese word for fried chicken, with an auspicious 'n' sound added to the end. The original style involves seasoning the meat thoroughly with salt, ginger, and soy sauce before frying. It is crispy and fragrant on the outside and juicy on the inside. A characteristic feature is that various parts of the chicken are served together on one plate, allowing the savory flavor of the chicken to spread with every bite. Its compatibility with beer goes without saying.

Katte-don

郷土料理

This is a unique experience found only in Kushiro, allowing you to create your very own seafood bowl. Katte-don originated at Kushiro's Washo Market. It is said that around 1980, the owner of a fish shop began providing small portions of seafood to travelers on a budget by having them buy rice and then adding various toppings for them. Today, it has become a market specialty where the custom of buying white rice and selecting your favorite toppings bit by bit has become well-established. There is an exceptional joy in creating your own 'ultimate bowl' by choosing small amounts of ingredients like salmon roe, sea urchin, and crab. Enjoying a seafood bowl amidst the lively atmosphere of the market makes for a perfect travel memory. It will make you want to savor the bounties of the northern seas exactly as you please.

Kuriyama Croquette

ご当地グルメ

If you visit Kuriyama Town, this croquette is the undisputed star of your food tour. The 'Kuriyama Croquette' has been a beloved local favorite for a long time. Made with plenty of locally grown potatoes and vegetables, the inside is fluffy beneath a crispy coating. The happiness of biting into one while it's freshly fried is truly incomparable. You can also enjoy unique flavors unique to Kuriyama, such as those made using sake lees from Kobayashi Sake Brewery, a famous local brewery. Walking through town while comparing different croquettes, each with its own special twist from various shops, makes for an enjoyable experience. This is Kuriyama's prideful local gourmet food. Please come out with an empty stomach and enjoy!

Ebisu Pumpkin

特産品

The vibrant yellow flesh colors the autumn season in Eniwa. It is said that Eniwa was the first place in Hokkaido to cultivate the Ebisu pumpkin, a variety originally developed in Kyoto. It is a historic specialty that has been produced since 1964. It is characterized by its high sugar content, with a rich sweetness that intensifies when heated. Because it holds its shape well during cooking, it remains visually beautiful even in simmered dishes. Its bright yellow color and moist texture are also major attractions. In addition to stews and tempura, it is highly versatile in sweets and various dishes, such as puddings, cakes, soups, and even bread. This is a bounty of Hokkaido that brightens the autumn dining table, grown with love by the farmers of Eniwa.

Ekorin Village

特産品

This is an experiential farm operated by Alef, the company behind the hamburger chain 'Bikkuri Donkey,' located in Eniwa. Ekorin Village opened in 2006. Spanning a vast area equivalent to 17 Tokyo Domes, its theme is the coexistence of humans and nature through interaction with agriculture, animals, and the natural environment. Alpacas, sheep, and llamas roam freely, and the sheepdog shows are also very popular. A highlight you cannot miss is the extensive gourmet selection. The popular tomato soft-serve ice cream and the roast pork made from pasture-raised pigs from their own farm are exquisite dishes prepared right before your eyes. It is a spot where both adults and children can enjoy a full day of fun, making it perfect for a family outing.

Akkeshi Oysters

特産品

Do you think oysters are only for winter? Akkeshi oysters can actually be enjoyed deliciously all year long. There is a reason why Akkeshi is the only place in Japan capable of shipping oysters year-round. Due to the influence of the Oyashio Current, the water temperature in Lake Akkeshi remains low, allowing the oysters to grow slowly; by managing this growth, shipments can be maintained throughout the year. The land has a deep historical connection with oysters, with some theories suggesting the place name originates from an Ainu word meaning 'the place where there are oysters.' Carefully nurtured brand oysters, including the premium 'Kakiemon' from Akkeshi, are produced here. Raised in brackish waters rich in plankton, these oysters have a plump texture. Please enjoy comparing their changing flavors throughout the seasons.

Hiroo Kombu

特産品

The kombu harvested in Hiroo grows in the rich waters of the Pacific Ocean, with its umami flavor tightly concentrated. The variety harvested here belongs to the Mitsuishi group and is a high-quality type commonly known as "Hidaka Kombu." During the fishing season from July to October, the sight of kombu spread out across the beach to dry appears, becoming a seasonal hallmark of summer in Tokachi. It is truly a craft of the sea, finished with great care and effort by the fishermen. When used in simmered dishes, it softens quickly, and when used to make dashi (broth), it greatly enhances the flavor of the ingredients, making it an incredibly versatile kelp. It is a reliable gift from the Pacific Ocean that adds a subtle depth and richness to everyday cooking.

Hiroo Shishamo

特産品

Hiroo Town boasts the highest volume of Shishamo landings in all of Japan. Every year, a vast amount of authentic Shishamo is landed at Tokachi Port in Hiroo. Shishamo is a truly indigenous Japanese fish that inhabits only a very limited area along the Pacific coast of Hokkaido. The roe-filled Shishamo, which can only be caught during the spawning season from October to November, is a true seasonal delicacy unique to this specific time and region. When lightly seared, the popping texture of the eggs and the savory umami of the fragrant flesh fill your mouth. It tastes entirely different from the imported varieties often seen in supermarkets. Please enjoy this luxurious taste of autumn that can only be experienced here in the authentic home of Shishamo, Hiroo.

Esashi Herring

郷土料理

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.

Ebetsu Wheat

特産品

Wheat that bakers across the country long for is grown in Ebetsu. Its name is "Haruyutaka." In the past, domestic wheat varieties were mostly suited for udon and were not suitable for bread. Then came Haruyutaka, the first domestic variety with high protein content capable of baking bread. Cultivation is extremely difficult, earning it the nickname "phantom wheat," but local farmers have protected it through a technique called "early winter sowing," where seeds are sown before the snow falls. Ebetsu is a major producer of precious strong-type wheat flour. Bread baked with Haruyutaka features an exceptional chewy texture and rich flavor. Please come and experience the true power of Hokkaido wheat.

Machimura Farm

特産品

The origins of dairy farming in Hokkaido can be found here. Machimura Farm is a historic farm founded in 1917 by Takataka Machimura in present-day Ishikari, later moving to Ebetsu. The founder spent ten years in the United States learning the latest dairy farming techniques and brought that knowledge back to the northern lands. The origin of their dairy production lies in the butter-making techniques acquired in America. In the early days, they produced handmade butter in a brick-built dairy room, which gained great popularity for its artisanal quality. Even today, they continue to deliver fresh milk, butter, cheese, soft serve ice cream, and more. The reliable quality woven through over 100 years of history provides a comforting taste that is loved across generations.

Ebetsu Brick Bread

ご当地グルメ

Born in Ebetsu, the 'City of Bricks,' this bread is filled with the history of the land. In Ebetsu, which once flourished through its brick industry, a culture related to bricks still lives on today. As a specialty of this city, bread made with locally grown wheat has been widely enjoyed. We use 'Haruyutaka,' an Ebetsu-grown wheat variety ideal for bread making. It is a rare type of domestic wheat that can produce a chewy texture and a rich, deep flavor. With an appearance inspired by the brick city and a rich wheat aroma that expands with every bite, this local Ebetsu bread—born from efforts in local production for local consumption—is a masterpiece that allows you to taste the story of the land itself. Please consider picking some up as a souvenir.

Eskalop

郷土料理

A local gourmet dish from Nemuro with a mysterious name. Eskalop is a Western-style dish created in Nemuro around 1963. It is a single-plate meal featuring crispy tonkatsu placed atop butter rice, generously smothered in rich demi-glace sauce. Its origin is said to be the creation and naming of a chef who traveled from Yokohama to Nemuro at a local Western-style restaurant; it later spread as a Nemuro specialty through the shops of his former disciples. Being highly voluminous, this dish has served as a source of energy for fishermen working at sea. The flavor, where fragrant butter rice, crispy tonkatsu, and rich demi-glace sauce blend into one, is unforgettable once tasted. It is a must-try specialty when visiting Nemuro.

Hanasaki Crab

特産品

Known as the 'phantom crab' of Nemuro, it turns a brilliant red like a blooming flower when boiled. Hanasaki crab is caught along the Pacific coast from Erimo to Nemuro, and in the Sea of Okhotsk around the Nemuro Peninsula. The name is said to derive either from the abundance of catches once found in the Hanasaki Peninsula or from the magnificent vermilion color it takes on when boiled. Because the fishing season is limited to around April through September and its availability in the market is brief, it is often called the 'phantom crab.' Its rich miso (crab tomalley) and densely packed, sweet meat are exquisite. When prepared as Teppo-jiru (crab soup), the savory umami seeping from the shell dissolves into the broth, warming you to your core. We invite you to enjoy its powerful, deep flavor, which offers a different experience from King Crab.

Pacific Saury

特産品

When thinking of the fatty flavors of autumn, this is what comes to mind. Hanasaki Port in Nemuro is a port town that boasts one of the highest Pacific saury landings in the country. Because the fishing grounds are nearby, saury caught at night can be landed the very next morning, earning it the local nickname "day-trip saury." In the waters off Nemuro, where the southward migration begins, plump and fat saury are caught; their freshness and richness are unique to this production area. When salt-grilled, the skin becomes crispy and fragrant, while the flesh remains juicy. It grills up plump and full of fat. The freshness is such that freshly caught fish can even be enjoyed as sashimi, a luxury unique to this region. As autumn arrives, it becomes an indispensable seasonal delicacy nurtured by the seas of Nemuro on local dining tables.

Saroma Lake Scallops

特産品

The scallops raised in Saroma Lake, Japan's largest brackish lake, are a renowned delicacy in both farmed and wild forms. In fact, Saroma Lake is the birthplace of scallop farming. The occurrence of juvenile scallops was confirmed in 1931, and research into aquaculture began in 1934. They utilize a method called 'Ji-maki' (bottom seeding). Juvenile scallops born in Saroma Lake are released into the Sea of Okhotsk to be raised over several years. By employing the '4-year rotation harvesting' system to protect resources, they are able to maintain stable quality. These thick-fleshed scallops are nurtured by the cold waters of the Okhotsk and the lake's abundant plankton. Please enjoy the exquisite sweetness, whether served as sashimi or grilled, right in their place of origin. These are the pride of the birthplace of scallop farming.

Saroma Lake Oysters

特産品

The oysters farmed in Lake Saroma, Japan's largest brackish water lake, boast a creamy flavor. The brackish water, where seawater and freshwater mix, is rich in plankton, allowing the oysters to grow plump and full. Lake Saroma is a bountiful lake connected to the Sea of Okhotsk. Known as the birthplace of scallop farming, the oysters grown in this blessed area are also a pride of the region. In winter, the meat becomes even more substantial, accumulating a rich umami flavor. At the Winter Oyster Festival, you can enjoy grilled and steamed oysters in abundance. Please experience the luxury of an Okhotsk winter with the melt-in-your-mouth, flavorful Saroma oysters.

Pork Chop

ご当地グルメ

In the sweets-loving town of Sunagawa, there are also famous gourmet dishes that rival the sweets. Sunagawa Pork Chop is a nostalgic Western-style dish featuring thick-cut pork grilled in a sweet and savory ketchup-based sauce. It was created following the establishment of a meat processing plant for a local pig farm. The dish was devised to create a local specialty by utilizing Sunagawa's specialties, tomatoes and onions. Today, restaurants within the city have formed an association, adhering to a rule that each must include at least one ingredient from Sunagawa in their dish, offering a variety of unique plates. One of the joys is comparing the different versions offered by each restaurant. It is a hearty local gourmet dish that you'll want to enjoy between bites of sweets.

Sapporo Miso Ramen

ラーメン

Beyond the rising steam, the aroma of miso and lard wafts gently through the air. As you slurp the curly noodles, the thick, hearty soup clings to them, warming you to your very core—especially on cold days. It was created by Morito Omiya, the owner of 'Aji no Sanpei' in Susukino. He is said to have perfected miso ramen in 1955 after a process of trial and error, sourcing various misos from across Japan and presenting prototypes to regular customers to gather their feedback. The tradition of adding plenty of vegetables for nutrition and selecting curly noodles that pair well with the miso all began with this single bowl. Eventually, this method spread throughout Sapporo and then across the entire country. It is a warm bowl of ramen that has long supported the winters of Sapporo.

Soup Curry

郷土料理

Take a sip of the smooth soup. After the aroma of spices drifts through your nose, the savory richness of the bone-in chicken follows closely behind. Dipping the rice served on a separate plate and taking a big bite—this is the quintessential way to eat it, born in Sapporo. The roots trace back to around 1971 at 'Ajanta,' a coffee shop located in Maruyama. It is said that the origin was a medicinal soup devised by the owner, Muneo Tatsujiri, combining Indian spices with Chinese herbal medicines for the health of his ailing father and himself. The name 'Soup Curry' wasn't adopted until 1993. Today, more than 200 specialty shops are crowded throughout Sapporo. It is a soul food of Sapporo that heals you from within.

Ramen Salad

郷土料理

Chilled curly noodles are topped with an abundance of colorful fresh vegetables. When you take a bite coated in dressing, the crunchy texture and acidity glide smoothly down your throat. It is a ramen-style salad born in Hokkaido. Its origin dates back to 1985. It is said that when the beer hall 'Big Jug' within the Sapporo Grand Hotel opened, a chef at the time devised it with the goal of creating 'a ramen that can be enjoyed even in summer.' Its refreshing taste gained popularity and eventually spread to become a staple menu item in izakayas across the prefecture and even into school lunches. Whether as an accompaniment to beer or as a dish on its own, it is a refreshing plate that has become firmly rooted in the dining tables of Hokkaido.

Sapporo Seafood Donburi

海鮮

Sea urchin, salmon roe, crab, and salmon are placed lavishly right to the edge of the bowl. With a single bite, the sweetness and umami of the northern seas rush over you all at once. It is a luxurious bowl, like a jewelry box. Sapporo's Nijo Market is a historic market said to have continued since the Meiji era. Known as the 'kitchen of the citizens,' it still features a dense display of fresh seafood from early morning. Along with the Outer Market, many shops open in the early hours, attracting a constant stream of visitors seeking a breakfast for their travels. The true charm of the market is being able to taste seasonal ingredients delivered directly from their production areas on the spot. All the blessings of the northern seas, packed into a single bowl. This is the delicacy you must taste first when visiting Sapporo.

Mikasa Asuka Crystal Rice

特産品

There is a rice with a name as clear as crystal. It is 'Asuka Crystal,' the brand rice of Mikasa City. Nurtured by the fertile lands of the Sorachi Plain and pure waters from melting snow, the rice grown in this blessed environment features a crystal-like whiteness and a fluffy texture, just as its name suggests. Every single grain contains the concentrated power of Hokkaido's earth, grown with great care by Mikasa's producers. Freshly cooked rice shines with a glossy luster and releases a sweet aroma. It is so delicious that you will find yourself reaching for more even without side dishes. First, please try it as a simple salt rice ball (shio-musubi) to experience the true deliciousness of the rice itself.

Shibetsu Suffolk Lamb

特産品

In Shibetsu, which calls itself the 'Town of Sheep,' sheep are a special presence. The lamb from the Suffolk breed—with its adorable white faces and black noses—features moderate marbling, achieving a balance of firm texture and tenderness. It has a reputation for being very easy to eat due to the minimal characteristic sheep odor. The secret lies in the rearing process. In addition to pasture, the sheep are fed plenty of grains such as Shibetsu-grown wheat, soybeans, and beet pulp, resulting in a soft meat texture rich in umami. A key feature is that they grow larger than usual. This is our prideful brand of mutton, treated as a luxury item even within Hokkaido. Whether enjoyed as Jingisukan (Genghis Khan BBQ) or as a steak, you can fully savor its exceptional quality.

Shibetsu Genghis Khan

郷土料理

This is a luxurious Genghis Khan experience that can only be enjoyed in Shibetsu, the town of sheep. We use Suffolk lamb, a brand of mutton that our local area is proud of. Raised on plenty of grain, Suffolk lamb has a deep umami flavor and an incredibly tender texture. Because it has less of the strong odor or gamey taste typical of mutton, we also recommend it to those who are 'not a big fan of Genghis Khan.' It is sure to change your perception of lamb. Enjoying freshly grilled sheep, carefully raised on farms in Shibetsu, will undoubtedly become one of the unforgettable highlights of your Hokkaido trip. You can enjoy it with your preferred seasoning, whether it be sauce or salt.

Shihoro Potatoes

特産品

Shihoro Town is one of the leading potato-producing regions in Hokkaido. The fertile land of Tokachi and pure water produce plenty of fluffy, delicious potatoes. Potatoes grown here are widely used not only for fresh consumption but also as raw materials for potato chips and starch. A hallmark of this production area's strength is its efficient system that processes even non-standard-sized potatoes into starch without waste. With their simple sweetness and a fluffy texture that melts in your mouth, they offer a taste truly unique to Hokkaido. This is a product that allows you to deeply feel the underlying strength of Shihoro, an agricultural town that has steadily supported dining tables across all of Japan.

Shihoro Kogen Beef

特産品

The brand beef "Shihoro Beef" is carefully raised in the town of Shihoro. In fact, Shihoro is a well-known livestock town that boasts the highest number of beef cattle production in Japan. Raised freely and healthily under clean air and water, these cattle boast lean, tender, and juicy meat with low fat content. They are carefully nurtured within a local cycle where compost from potato fields grows crops, and those crops, in turn, become feed for the cattle. When enjoyed as steak or hamburger patties, the deep umami unique to lean meat spreads through your mouth with every bite. It is a pride of our town, allowing you to fully savor the blessings of the vast Tokachi plains.

Horsehair Crab

特産品

Esashi Town, facing the Sea of Okhotsk, boasts the highest landing volume of horsehair crab in Japan. In this port town located at 45 degrees north latitude, 'post-icebreak horsehair crab' are landed immediately after the drift ice recedes. Having accumulated plenty of plankton under the drift ice, these crabs have firm meat and rich crab miso (tomalley). In 1967, the first 'Esashi Crab Festival' was started with the hope of expanding consumption. Held every summer, this festival has become a beloved event where you can enjoy horsehair crab in abundance. With sweet, densely packed meat and thick, creamy crab miso, enjoying a final sip of miso from the shell is a pleasure unique to horsehair crab. Please come and fully enjoy the excellence nurtured in Japan's top producing region.

Scallops

特産品

These scallops are raised in the cold, clear waters of the Sea of Okhotsk, resulting in firm texture. The Sea of Okhotsk is a harsh yet bountiful sea visited by drift ice in winter. It is rich in plankton, providing an ideal environment for scallop growth. Raised using the 'jimaki' (broadcast seeding) method—where juvenile shells are sown on the seabed to grow slowly in conditions close to nature—these scallops have firm flesh and a deep, intense sweetness. They are packed with the powerful flavors unique to the northern seas. Our top recommendation is sashimi. When you bite into the plump adductor muscle, a melting sweetness and the umami of the sea spread throughout your mouth. They are also absolutely exquisite when pan-fried in butter or prepared as deep-fried scallops.

Shikarui Soba

郷土料理

Located at the foot of the Daisetsuzan Mountains, Shikarui Town, where spring water flows from underground, has long been known as a producer of high-quality buckwheat flour. Using locally produced buckwheat flour and renowned noodle-making techniques, the 'Shikarui Soba' Ni-hachi soba (80% buckwheat, 20% wheat) is truly a masterpiece. The soba, carefully kneaded with clear water, is highly aromatic with an exceptional, smooth texture. With just one bite, the rich flavor of the buckwheat rises gently. Enjoying soba while embraced by the magnificent nature of Lake Shikaribetsu and Daisetsuzan National Park offers an even more special experience. Please take your time to savor a freshly made, freshly boiled bowl along with the pure air of this land of Shikarui.

Shikarui Cheese

特産品

Cheese carefully handcrafted from fresh raw milk at a farm in Shikarui Town. The raw material is milk from cows raised in the cool climate near Lake Shikaribetsu. As soon as you step into the cheese factory, which resembles a small country house, the mellow aroma of cheese spreads throughout the space. A unique pleasure of this factory is being able to enjoy natural cheeses where the flavor of the milk truly shines, as well as soft-serve ice cream with a subtle hint of cheese. With a mellow and gentle taste nurtured by the clear air and pure water at the foot of the Daisetsuzan Mountains, this is a product that allows you to deeply experience the long-standing dairy culture of Tokachi on your palate.

Apple

特産品

In fact, Nanae Town is the 'birthplace' where Western apples were first cultivated in Japan. The story dates back to the beginning of the Meiji era, during the Battle of Hakodate. A Prussian man named Gartner established a large farm in this area and attempted cultivation by importing apple and cherry seeds from his home country. Eventually, this farm became the 'Nanae Official Garden,' Hokkaido's first agricultural experimental station, and the people who learned apple cultivation here spread to various regions. The cool climate is perfect for apple cultivation, and high-quality apples continue to be harvested even today. In autumn, you can enjoy picking fresh fruit in the orchards. It is the home of apples, offering a variety of processed products such as juice and cider.

Muroran Yakitori

郷土料理

Despite being called 'yakitori,' this is a specialty of Muroran that uses pork instead of chicken. Muroran yakitori is a unique food culture where pieces of pork and onion are skewered alternately and grilled, then eaten with Western-style mustard. Its origins are said to date back to the early Showa era, when pig farming was encouraged nationwide for increased food production and military needs, leading street stalls in Muroran to frequently handle pork offal and meat. A distinctive feature is the use of inexpensive, readily available Hokkaido onions instead of green onions. The combination of the sweet sauce and the sharp kick of the mustard has long sustained the appetites of workers in this 'Steel City.' When you bite into the alternating layers of pork and onion, the savory richness of the fat and the sweetness of the onion spread through your mouth. With numerous shops crowded throughout the city, it is a proud, local flavor enjoyed by the people of Muroran.

Muroran Curry Ramen

郷土料理

A warming bowl that has been loved in the 'Steel City' of Muroran. Muroran Curry Ramen is a regional ramen that combines curly noodles with a spicy curry soup. Its roots lie in the curry ramen born in Tomakomai, which eventually took root in Muroran through a branch-store system. It is said to have been cherished as a nutritious food to warm the bodies of workers laboring in the cold within this industrial city that flourished through the steel industry. In 2006, the 'Muroran Curry Ramen Association' was established, and efforts continue to promote it as the 'fourth flavor' of Hokkaido ramen, following salt, soy sauce, and miso. The aroma of spices and the thick soup make this a bowl that warms you to the core. It is Muroran's soul food that you'll especially crave on a cold day.

Shiretoko Salmon

特産品

These are premium salmon and ikura nurtured by the seas of Shiretoko, a World Natural Heritage site. In Shiretoko, where untouched nature remains, the autumn salmon fishing season reaches its peak from September to November. In the fishing ports of Utoro and Rausu, the harbors come alive with salmon landed via fixed nets. The autumn salmon of Shiretoko are thick-fleshed and rich in fat, boasting high popularity as a 'Shiretoko Brand.' The ikura made from their eggs features a delightful pop in the mouth, releasing a natural sweetness. This is truly the 'Taste of the World Heritage,' nurtured by the bountiful seas and rivers of the heritage site. Placing ikura atop freshly cooked rice creates a burst of happiness in your mouth. We invite you to experience the grand nature of Shiretoko through its flavors.

Shiretoko Venison

特産品

This is a healthy wild game meat made from the Yezo sika deer that inhabit Shiretoko. It is high in protein yet low in fat, and notably contains approximately twice the iron content of beef, drawing renewed attention from health-conscious individuals. Shiretoko is a land where many Yezo sika deer live. This wild game, which makes use of nature's bounty, can be enjoyed in dishes such as steaks, curries, and stews. It possesses a deep umami characteristic of lean meat, and in recent years, there has been an increase in processed products that allow for easy enjoyment. Consuming wild deer through sustainable game practices is an experience that allows you to feel the connection between Shiretoko's ecosystem and its food culture. Its low pungency and ease of eating are also major appeals. Please try the healthy and deeply flavorful Shiretoko venison at least once.

Freshly Simmered Shirasu Tsukudani from Suttsu

特産品

This is a simmered tsukudani made by slowly cooking young fish caught in Suttsu Bay. A unique feature of this shirasu is that it uses young sand lance (ikanago), making it a seasonal tradition of Suttsu that arrives every spring. From around April to May, fishing takes place where lights are turned on in the night sea to attract the young fish. When the freshly caught fish are gently simmered with maltose, sugar, and soy sauce, a sweet aroma drifts through the town, signaling the arrival of spring. Its sweet and savory flavor and the umami of the tiny bodies pair perfectly with warm rice. It is a simple yet irresistible dish that encapsulates the brief spring of Suttsu.

Suttu Atka Mackerel

特産品

Raised in the rough waves of the Sea of Japan, the Atka mackerel from Suttu is rich in fat with thick, meaty flesh. The kanji for Atka mackerel (hokke) combines 'fish' and 'flower,' and as the name suggests, it is said to be at its most delicious when it is covered in plenty of fat during the cherry blossom season. Atka mackerel is truly the representative fish of this town, accounting for approximately 80% of the fish landed at Suttu Port. Each fish, with its firm flesh developed in cold waters, possesses a presence unique to its place of origin. When dried and grilled, the juicy flesh and savory skin spread their deliciousness throughout your mouth. Please enjoy this premium fillet, which is distinctly different from the common Atka mackerel you might find at an izakaya, offering a taste unique to its production area.

Otaru Ankake Yakisoba

麺料理

A generous amount of thick, glossy sauce covers the fragrant fried noodles. When scooped up with a spoon, the savory flavors of seafood and vegetables dissolved into the sauce, allowing you to enjoy it piping hot until the very last bite. Ankake Yakisoba spread through Otaru during the 1950s. It is said to have originated as a way to provide warmth for workers in the cold climate of Otaru, by making the sauce thick so that it would stay warm longer. While there are various theories regarding its origin, the menu at 'Baigetsu,' which reopened in 1957, captured the hearts of the citizens and established the dish as a soul food. In 2013, thanks to the efforts of local revitalization groups, it gained national recognition. A warm dish born from the working city of Otaru.

Half-Fried Chicken

肉料理

The skin is crispy, and the inside is bursting with juicy meat. This dish, where a whole chicken half is fried grandly, is incredibly satisfying just by its appearance. The simple seasoning of salt and pepper actually enhances the savory flavor of the chicken. It was created by 'Naruto' in Otarulated. The shop was founded in 1957 by Torao and Tamiko Kurishima, who moved from Awaji Island. Initially, they were selling it steamed on an iron plate, but it wasn't successful; they decided to try deep-frying it instead, which became a huge hit—it is said that this famous dish was born almost out of desperation. Today, many shops of the same style line the streets of Otaru. It is a soul food for the people of Otaru that has been loved for nearly 70 years.

Otaru Sushi

海鮮

As you bring a piece to your mouth, the sweet freshness of the sea gently spreads. The plump texture and juiciness unique to a port town—this is Otaru sushi. Otaru was once a prosperous port town known for its herring fishing. It is said that as the fresh seafood landed at the market gained fame, young artisans who had trained in various regions flocked here to open their own shops. This accumulation of talent built the brand of 'Otaru, the City of Sushi.' At its peak, it is said there were nearly 200 sushi restaurants in the city, and through the efforts of these craftsmen, 'Otaru Sushi-ya Dori' was born. Even today, many renowned shops line the street, welcoming tourists. It is a source of pride for Otaru, where long history lives on.

Nishin-zushi (Herring Sushi)

郷土料理

As you take a bite, the mellow sweetness of the koji and a refreshing acidity gradually spread through your palate. It is a profound fermented flavor where the umami of the herring overlaps with the aroma of ginger. Nishin-zushi was a preserved food for people living in northern regions during winter. The method of using koji to lactic-acid ferment fish and vegetables is said to have traveled to Hokkaido during the Muromachi period and underwent its own unique evolution. Herring is marinated with rice, koji, ginger, carrots, and other ingredients, then slowly aged for over 20 days as temperatures drop. It is said to have originated in fishermen's homes around the time of the first snowfall, and it has been said that "there are as many flavors as there are households." A traditional Hokkaido food that graces the winter dining table.

Otaru Ankake Yakisoba

郷土料理

This is the soul food of this port town, long loved by the people of Otaru. Otaru Ankake Yakisoba was born during the post-war reconstruction period and spread throughout the city during the 1950s and 60s. It is characterized by a thick, starchy sauce filled with plenty of seafood and vegetables poured over fragrant, pan-fried noodles. There was even a time when eating it on the way home from shopping at department stores was considered a bit of a status symbol. In 2022, it was officially recognized as a '100-Year Food' by the Agency for Cultural Affairs, a designation intended to pass regional food cultures down to future generations. Each Chinese restaurant in the city has its own unique style, offering endless enjoyment through comparing different ingredients and flavors in the sauce. It is a dish that makes you crave a steaming hot serving.

Matsumae-zuke

郷土料理

Once placed atop a bowl of rice, you won't be able to stop your chopsticks — this is a representative delicacy of Hokkaido, featuring kelp, Japanese flying squid, and herring roe marinated in a savory soy sauce. As the name suggests, its origins lie in Matsumae, a castle town at the southernmost tip of Hokkaido. It is said to have originated as a preserved food during the Kansei era of the Edo period, using soy sauce brought in by Kitamaebune ships to this region, which was a major producer of squid and kelp. Originally, it was a simple pickle consisting only of squid and kelp, but during the era when herring fishing yielded abundant herring roe, the roe was added, resulting in its current luxurious form. The stickiness of the kelp binds everything together, releasing umami with every chew. It is an indispensable dish on Hokkaido dining tables, perfect both with steaming hot rice and as an accompaniment to alcohol.

Bluefin Tuna

特産品

Riding the Kuroshio Current northward and tightening its flesh in the fierce currents of the Tsugaru Strait—this is the Matsumae Bluefin Tuna, known as the king of tuna. Matsumae, once the only castle town in Hokkaido, flourished as a trading hub connecting Ezo (Hokkaido) and Honshu. Off its coast in the Tsugaru Strait, bluefin tuna can be caught, having accumulated rich fat by feeding on Japanese flying squid and Pacific saury. Fishermen have honed their skills in rapid processing and Ike-jime (brain spiking) right on board. Today, its quality is recognized at the Toyosu Market and used in high-end sushi restaurants. The balance between the meltingly smooth fat and the firm red meat is exceptional. It is a true king of the northern seas, known to those in the know.

Naitai Kogen Beef

特産品

The Naitai Kogen Farm in Kamishihoro Town is known as the largest public pasture in Japan. At an altitude of approximately 800 meters, many cattle roam freely across a vast grassland covering about 1,700 hectares. 'Naitai' is a word in the Ainu language meaning 'deep valley.' From the Naitai Terrace, located at the summit of this ranch completed in 1972, you can enjoy a panoramic view of the Tokachi Plain. Something you can only taste on that terrace is the hamburger made with Naitai Wagyu. Taking a bite while gazing out at the endless pastures and sky is truly exceptional. Under the wide-open sky, you can experience the full scale of Hokkaido.

Kamishihoro Potatoes

特産品

Located at the foot of the Daisetsuzan Mountains, Kamishihoro Town is also known as a major producer of potatoes. The cool climate and fertile soil produce plenty of fluffy, sweet potatoes. In this town, which boasts the Naitai Highland—the largest public pasture in Japan—you can feel the bounty of the earth alongside majestic, sweeping highland views. The landscape woven by fields and pastures is a feast in itself. Even when simply steamed, the dish stands out with its rustic sweetness and a fluffy texture that melts in your mouth. Please experience for yourself the true strength of potatoes nurtured by the vast skies and fertile lands of Hokkaido.

Sounkyo Onsen

郷土料理

Embraced by the canyon beauty of the Daisetsuzan Mountains, Sounkyo Onsen awaits you with culinary delights to enjoy alongside magnificent views. This powerful canyon is lined with sheer cliffs on both sides. The local gourmet food enjoyed after warming up in the hot springs is exceptional. You can also enjoy coffee brewed with the pure water of the Daisetsuzan mountain range and local Hokkaido sake. In winter, the Ice Waterfall Festival is held, where fantastically illuminated ice sculptures enchant visitors. Warm meals and a drink enjoyed while gazing at the stunning scenery of snow and ice. A special moment that allows both mind and body to unwind. Please enjoy a relaxing time in Sounkyo, which reveals different expressions throughout the four seasons.

Mitsuishi Kombu

特産品

The Mitsuishi district of Shinhidaka Town is known as the heart of Hidaka Kombu production. The scientific name 'Mitsuishikombu' originates from the fact that it is harvested in this specific land. Passed down in Mitsuishi for over 100 years is the sun-drying method that remains unchanged. In the early morning, kelp is laid out one by one across the gravel beach to dry slowly under the sun and sea breeze. It is said that the gaps between the pebbles allow just the right amount of wind to pass through, aiding the drying process while locking in the umami. The sight of kombu lined up across the entire beach is a hallmark of summer in Mitsuishi. Kelp finished with such painstaking effort and time yields an exceptional umami when used for dashi. Please experience the flavor created by this artisanal craftsmanship in your cooking.

Cherry Blossoms in Shizunai

特産品

The Nijikken-dori Sakura Trees in Shizunai, Shin-Hidaka Town, is one of Japan's leading cherry blossom sites, stretching approximately 7km in a straight line. The name originates from the fact that both sides of the road are twenty-ken (about 36m) wide. Originally developed over three years starting in 1916 as a route for the Imperial Family to inspect the royal grazing lands, about 2,000 trees were planted, primarily Ezo-yamazakura. Many of these old trees are over 90 years old, and the site has been selected as one of the '100 Best Cherry Blossom Spots in Japan' and is a 'Hokkaido Heritage' site. Peak bloom occurs in early May. After walking through the tunnel of cherry blossoms, enjoying local gourmet food from the festival stalls—this kind of flower viewing colors the spring in Hidaka. Please enjoy the spring in Hokkaido along this pale pink avenue.

Ikamemshi (Squid Stuffed with Rice)

郷土料理

Born from the rice shortages during the war, this is Japan's number one ekiben. It was devised in 1941 at Abe Shoten in Mori Town. At a time when rice was difficult to obtain, however, Japanese flying squid were in abundant supply. By stuffing the squid bodies with rice and simmering them in a sweet and savory sauce, it became possible to feel full even with a small amount of rice—this ingenuity led to the birth of this ekiben. After being featured in ekiben competitions held at department stores after the war, it quickly gained fame and has since been a regular top-tier contender. Soft squid soaked in a secret sauce paired with chewy rice. Please try this simple and deeply flavorful taste that has been loved for over 80 years.

Scallops

特産品

Are you familiar with the thick, meaty scallops nurtured in a calm inner sea? These are our pride and joy, farmed in Funka Bay, which stretches across the southwestern part of Hokkaido. With its gentle waves, Funka Bay provides an ideal environment for scallop farming. We carefully raise each shell individually using a method known as 'ear-hanging' (mimi-tsuri). The scallops, raised with great care and effort, boast a rich sweetness, a savory depth that expands with every bite, and a plump, bouncy texture. Enjoy them as fresh sashimi, fragrant when pan-fried in butter, or crispy when deep-fried. No matter the cooking method, the quality of the ingredients truly shines. Please enjoy the full bounty of Funka Bay in your favorite way.

Fukagawa Rice

特産品

As a town that calls itself the 'Town of Rice,' Fukagawa's rice is exceptional. Nurtured by the fertile lands of the Sorachi Plain and pure water, Fukagawa rice boasts a fluffy texture and a gentle sweetness. Prideful varieties, including 'Fukkurinko,' are cultivated here. At the roadside station 'Rice Land Fukagawa,' you can fully enjoy this deliciousness. This facility, themed around rice, is renowned for its kamameshi (kettle rice) cooked to order, allowing you to savor freshly cooked Fukagawa rice on the spot. With features such as a rice-related quiz corner, it is also an attractive place where you can learn about rice cultivation while having fun. It is a perfect stop during a drive.

Fukagawa Sobameshi

ご当地グルメ

It is a bit different from the dish you might imagine when you hear the name 'Sobameshi.' Fukagawa Sobameshi is a unique rice ball that combines Fukagawa-grown buckwheat and Fukagawa-grown rice. This local delicacy was created to promote two of Fukagawa's proud specialties: rice and buckwheat. Inside the rice ball, buckwheat grains are fried until crispy in oil, and the seasoning uses buckwheat dipping sauce (soba tsuyu). The combination of aromatic fragrance and moderate saltiness is truly addictive. In fact, Fukagawa City has the second-largest buckwheat cultivation area in the country. You can enjoy this one-of-a-kind dish, unique to Fukagawa as both a rice-producing and buckwheat-producing region, at places like roadside stations. If you see it, please be sure to give it a try.

Cherry

特産品

Hokkaido's largest cherry-producing region is located in Shiribeshi. A single, bright red cherry, shining like a ruby, announces the arrival of the short northern summer. With a cool climate and long hours of summer sunshine, these blessed conditions produce cherries with an excellent balance of sweetness and acidity. In early summer, orchards bustle with people enjoying the experience of picking fresh fruit, and a landscape unfolds where fruits colored red like jewels hang heavily from the branches. When you take a bite, a happy sweetness bursts forth. Please come to the production area and taste this seasonal delicacy for yourself, starting with a freshly picked berry that colors the fleeting Hokkaido summer.

Tokachi Shimizu Beef Steak Donburi

ご当地グルメ

A generous serving of miso-marinated steak atop a fluffy carpet of eggs—this is the hearty local bowl that Shimizu Town is proud of. The Tokachi Shimizu Beef Steak Donburi was born in 2010 from the residents' desire to 'not remain just a town people pass through.' The rule is to layer fluffy scrambled eggs over white rice and top it with miso-flavored steak made from the local brand 'Tokachi Wakagyu.' The town's commitment is reflected in the fine details, such as using egg-shaped white bowls and Hokkaido rice. Having won the Local Gourmet Grand Prix three consecutive times and earning induction into the Hall of Fame, this is a true heavyweight. It is a single bowl that allows you to savor the full richness of Tokachi's livestock and agriculture.

Tokachi Wakagyu

特産品

Tender and delicious lean meat. This brand beef from Shimizu Town is perfect for today's health-conscious era. Tokachi Wakagyu is a rare beef produced by a small number of dairy farmers within the town. Its characteristic feature is that it is shipped at a young age of approximately 14 months, which is earlier than typical cattle. As a result, the umami of the lean meat stands out, it is low in fat and healthy, and the texture is moist and tender. Because it has little aftertaste and is easy to eat, it can be enjoyed by everyone from children to the elderly. The famous 'Gyutama Steak Don' (Beef and Egg Steak Bowl) of Shimizu Town uses this luxurious Tokachi Wakagyu. Despite being a refreshing lean meat, its natural umami spreads through your mouth with every bite. This is a new type of brand beef from Tokachi that we recommend even to those who are not fond of fatty meat.

Shari Potato

特産品

These potatoes are grown in the town of Shari, at the foot of Mount Shari. Blessed with fertile land and pure underground water, they offer a fluffy texture and a simple, rustic sweetness. When it comes to Shari potatoes, they are also famous as the raw material for Japan's first 'potato shochu.' Developed independently by the town in 1979, this shochu helped bring the name of Shari to the attention of the entire nation. Of course, Shari potatoes are also delicious when simply steamed and eaten as they are. When made into croquettes or potato butter, the sweetness and fluffy texture are irresistible. Please try incorporating these nutrient-rich Shari potatoes, nurtured by the nature of Mount Shari, into various dishes at your dining table.

Ishikari Nabe

郷土料理

When gathered around with family during the cold winter, it warms both body and soul. Ishikari Nabe is a representative local hot pot of Hokkaido, featuring chunks of salmon and fish bones simmered with vegetables in a miso-based broth. Its charm lies in its rich, nourishing flavor, infused with the savory essence of the salmon. Its roots lie in Ishikari, where salmon fishing has been prosperous since the Edo period. It is said to have originated from 'Dai-nabe,' a dish where fishermen would celebrate a large catch by tossing freshly caught salmon into a pot. Surprisingly, it was only after the war that it came to be named 'Ishikari Nabe.' It has been certified as a '100 Year Food' by the Agency for Cultural Affairs and has also received the Expert Special Award. This hot pot is like a nostalgic landscape of the Hokkaido dining table. Please come and savor the deliciousness of the salmon.

Ishikari Salmon

特産品

In autumn, the schools of salmon swimming upstream in the Ishikari River are a seasonal hallmark of this region. Ishikari has been a land of thriving salmon fishing since the Edo period. It is said that during its peak in the Meiji era, annual catches recorded over one million fish. Alongside this salmon, a diverse food culture has flourished in Ishikari. There are countless dishes where salmon takes center stage, such as miso-based Ishikari Nabe and Chanchan-yaki, which features salmon and vegetables grilled generously. Furthermore, salt-cured Shinmaki-zake (rolled salmon) and Saketoba (dried salmon with roe), where the flavor is concentrated through drying, have been valued since ancient times as preserved foods. They supported people's lives as essential winter provisions. This is truly the origin of a food culture deeply intertwined with the life of Ishikari.

Shikotsu Lake Chipp (Kokanee Salmon)

郷土料理

If you thought of sweets when you heard the word 'Chipp,' you are mistaken. 'Shikotsu Lake Chipp' refers to Kokanee salmon (Himemasu), a species of landlocked pink salmon that spends its entire life in the lake without migrating to the sea. It is said that the name originated from a corruption of 'kapachep,' which means 'thin fish' in the Ainu language. These fish were transferred from Lake Akan to Lake Shikotsu in 1894. The pristine, crystal-clear waters of the lake, which boast some of the highest transparency in Japan and maintain low temperatures year-round, produce firm flesh with no odor and a perfect amount of fat. Fishing is permitted for only three months, from June to August, making it an extremely precious ingredient. Tasting salmon-pink sashimi or salt-grilled fillet by the lakeshore is a luxury that can truly only be experienced here.

Sobetsu Apples & Fruit

特産品

There is a paradise of fruit trees where you can enjoy fruit picking all year round. This is Sobetsu Town, one of Hokkaido's premier fruit-growing regions. In 1987, a group of young fruit farmers came together to create 'Sobetsu Fruit Village.' Here, more than 50 varieties of fruits are cultivated, including strawberries, cherries, grapes, and apples. Seasonal fruits ripen throughout the year, and by paying a set fee, you can fully enjoy fruit picking with whatever is in season. Freshly picked fruit tastes exceptional when enjoyed while gazing at the magnificent scenery of Lake Toya and Mount Usu. Please visit Sobetsu Fruit Village in search of the sweetness that each season brings.

Sweet Shrimp (Amaebi)

特産品

The sweet shrimp of Mashike are a jewel-like blessing from the sea, nurtured by the cold waters of the Sea of Japan. Characterized by a melting sweetness and a visually stunning red color, they are exquisite not only as sashimi but also as sushi toppings. Mashike, which has flourished through fishing since ancient times, is widely known as a prime production area for high-quality sweet shrimp. Shrimp freshly landed at the fishing port boast an exceptional freshness that can only be experienced in its place of origin, and the luxury of eating them on the very same day is truly irreplaceable. The moment they touch your palate, you experience a rich sweetness and umami that melts away. When you peel back the plump shell and take a bite, the abundance of the Sea of Japan is conveyed directly to you. If you visit Mashike, please be sure to enjoy freshly caught sweet shrimp.

Mashike Apples

特産品

Overseeing the Sea of Japan, Mashike is not only a place for seafood but also a town of fruits. In particular, apples are one of the representative flavors of Mashike. With sea breezes blowing from the Sea of Japan and significant temperature fluctuations between day and night, these natural conditions produce apples with an excellent balance of sweetness and acidity. The history of fruit cultivation in Mashike is long, and the orchards in autumn are a popular spot for tourists. The sight of colorful fruits ripening all over the branches is magnificent. With a crisp texture and overflowing juice, the experience of biting into a freshly picked apple is a pleasure unique to autumn in Hokkaido. Please come and taste the seasonal apples in Mashike, where the blessings of the sea and mountains meet.

Obihiro Butadon (Pork Bowl)

肉料理

Fragrant pork grilled over charcoal is glazed with a sweet and savory soy sauce. Taking a bite of the meat atop the rice allows the aroma of the sauce and the richness of the pork to spread throughout your mouth. It is said to have been created by Shuji Abe, who opened the public dining hall 'Pancho' in Obihiro in 1933. Seeking to create a menu unique to Tokachi, he focused on the concept of Unadon (eel bowl). Using a similar soy-based seasoning, he perfected the Butadon, aiming for a flavor that would surpass eel bowls. It is told that by intentionally not trademarking the recipe and allowing others to make it, the dish spread as an Obihiro specialty. Today, it is a representative local gourmet dish of Tokachi. A single bowl that can be called the soul food of Tokachi.

Indian Curry

カレー

With just one bite, a deep, spice-infused flavor spreads through your palate. Before you know it, you'll find yourself craving it again—this is the soul food curry that the people of Obihiro and Tokachi dearly love. The business is operated by Fujimori Shokai, founded in the Meiji era. The first Indian Curry store opened in 1968. During a time when eating out was not yet common, they started a takeout system where 'customers bring their own pots to be filled with roux' to attract more customers, which became a massive hit. The sight of people carrying household pots to buy roux has now become a familiar scene in Tokachi. Whether at the restaurant or around the dining table, this is a curry that is deeply integrated into the daily life of Tokachi.

Chuka Chirashi

中華

White rice topped with a generous portion of shrimp, squid, egg, and bean sprouts coated in a sweet and savory soy sauce. While it resembles a 'Chuka-don' (Chinese bowl), it does not feature a thick, starchy sauce. It is a dish that clings perfectly to the rice, making it incredibly appetizing. It is said that this Chuka Chirashi originated in Obihiro rather than Asahikawa. Around 1970, it was created as a staff meal at a local Chinese restaurant, eventually making its way onto the menu and evolving into a regional gourmet specialty. Today, it can be enjoyed at various restaurants throughout Hokkaido, including areas like Asahikawa. It is a slightly unique variation since it lacks the traditional thick sauce. If you spot it on a menu at a diner in Hokkaido, please give it a try.

Tokachi Cheese

乳製品

With a single bite, the sweetness of the milk and a hint of saltiness slowly unravel. The rich, deep flavor that spreads as you chew is the very taste of the bountiful land. The Tokachi Plain is surrounded by the Hidaka Mountains and the Daisetsuzan Mountain Range, receiving plenty of sunlight to grow highly nutritious pasture, making it a famous dairy production region. With the completion of Yotsuba's cheese factory in 1982, natural cheese making has been deeply rooted here for a long time. Today, it is said that half of Hokkaido's cheese factories are concentrated in Tokachi, accounting for approximately 60% of domestic natural cheese production. In 2023, 'Tokachi Raclette' was registered as Japan's first GI (Geographical Indication) cheese. It is an authentic taste nurtured by the climate and nature of Tokachi.

Shibazuke (Pickled Eggplant)

特産品

Vibrantly colored Shibazuke made using vegetables from Hokkaido. Fresh ingredients harvested from local fields are carefully and painstakingly pickled using traditional, time-honored methods. Its charm lies in its refreshing acidity and a pleasant, crunchy texture. It is a reliable supporting actor for your daily dining table—perfectly suited for topping warm rice, adding color to bento boxes, or enjoying as a small snack with tea. While it may not be flashy, having pickles like this on the plate somehow makes a meal much more enjoyable. This is a nostalgic, simple, and heartwarming dish that allows you to easily enjoy the bounty of Hokkaido's fields in every bite.

Agricultural Products of Memanbetsu

特産品

A variety of agricultural products grown in the fertile lands of Memanbetsu. The cool climate of the Okhotsk region and the rich soil allow high-quality crops such as potatoes, wheat, beets, and legumes to grow vigorously. This area is a truly breathtaking place where fields stretch across gentle hills. With the changing seasons, the colors of the hills transform slowly: fresh greenery in spring, the white of potato flowers in summer, and the golden hue of ripe wheat in autumn. The agricultural products grown alongside this beautiful landscape, known as 'Marchen Hill,' are full of the power of the fertile earth. Please enjoy the bounty of the northern land, nurtured by a scenery that looks like it's straight out of a picture book.

Taiki Cheese

特産品

Taiki Town, known as the 'Town of Space,' is actually also a thriving dairy farming community. It is said that approximately 90% of the high-quality raw milk produced in the town is processed into cheese. Using milk from cows raised freely on the vast pastures of Tokachi, various natural cheeses and Camemberts are carefully handcrafted one by one in workshops such as Handa Farm, which has been passed down through four generations since before the war. These specialty cheeses feature a rich, vibrant milk flavor. Please consider these flavors, nurtured by the endless sky and earth, as a souvenir from Taiki. Each piece is filled with the warmth of its makers.

Taiki Willow Octopus

特産品

Willow octopus harvested from the Pacific waters of Taiki Town. Raised in the cold sea, this octopus has firm flesh that releases a rich umami flavor with every bite. Its excellent texture is guaranteed. When enjoyed as sashimi, sweetness spreads gradually as you chew; when prepared as tako-shabu (octopus shabu-shabu), its plump and bouncy texture truly stands out. This is a luxurious way to enjoy it, made possible only by its exceptional freshness. Experience the authentic taste of octopus nurtured by the cold seas of Tokachi. The simpler the preparation, the more its high quality shines through. Please enjoy the fresh deliciousness delivered from the bountiful port town of Taiki.

Matsuo Jingisukan

郷土料理

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.

Ikeda Beef Steak

特産品

Is there any combination more luxurious than pairing beef raised by the land of Tokachi with wine from that very same earth? At the restaurant in Ikeda Wine Castle in Ikeda Town, you can enjoy juicy grilled Tokachi beef steak alongside the town's pride, Tokachi wine. Tokachi is a town of agriculture and livestock, characterized by vast fields and pastures. The charm lies in being able to enjoy a dish that gathers all these blessings in this special place known as a wine village. Outside the window lies the majestic scenery of the Tokachi Plain. It is a dinner where you savor local products with local alcohol, enjoying the land in its entirety. It will be an unforgettable time for both wine lovers and meat lovers alike.

Tako-shabu

郷土料理

This is a luxurious seafood experience to be enjoyed in Wakkanai, the northernmost city in Japan. Tako-shabu is a dish made using common octopus (midzu-dako) caught in Soya. It was devised in Wakkanai in 1988 with the aim of highlighting the merits of common octopus, which had previously been undervalued due to its tough texture. When thinly sliced octopus is briefly dipped into hot dashi broth, it transforms into a soft and bouncy texture. The Soya region boasts the highest landing volume of common octopus in Japan. Octopus raised in fast-moving currents are thick-fleshed and sweet, and when prepared as shabu-shabu, they achieve an incredibly tender texture. As the umami dissolves into the broth, even the finishing rice porridge (zousui) is delicious. We invite you to fully enjoy this luxurious taste unique to the far north.

Soya Salt

特産品

A mellow salt born from the northernmost sea in Japan. Soya Salt is a natural salt produced from the seawater of Wakkanai and the Soya Strait. It is made using a unique process where clear seawater is pumped up, concentrated by utilizing the waste heat from the seawater, and then crystallized. While containing abundant minerals such as magnesium, potassium, and calcium, it is characterized by a mellow flavor with less of the bitterness often found in natural salts. Adding a pinch at the end of cooking makes it an excellent supporting actor that gently enhances the umami of your ingredients. Its excellence stands out particularly in simple dishes such as tempura, grilled foods, boiled eggs, and rice balls. It is a product that will make you want to bring the blessings of Japan's northernmost sea to your daily dining table.

Soya Kuroushi

特産品

This is a brand of beef from the great northern lands, raised at Japan's northernmost pasture. Soya Kuroushi is a premium brand of beef produced at the Cape Soya Ranch in Wakkanai, the northernmost point of Japan. The cattle are raised by grazing freely on vast pastures where sea breezes blow, fed with home-grown grasses and wild plants rich in minerals. Raised in a stress-free and disease-free environment, the beef is characterized by a harmony of firm, rich lean meat and elegant, light fat. We are also thoroughly committed to quality control, such as implementing breeding practices certified by Zen-Noh's safety and security system. Because you can strongly taste the umami of the lean meat, its flavor can be fully enjoyed in dishes like steak or hamburger patties. This is a special beef that can only be tasted here, nurtured by the magnificent nature of the north.

Hanabatake Bokujo

特産品

Located in Nakasatsunai Village, Hanabatake Bokujo once took the world by storm with its Nama Caramel. Owned by celebrity Yoshitaka Tanaka, this farm has now become a representative popular spot in Hokkaido. In addition to their signature Nama Caramel, they are well-reputed for authentic cheesemaking; in particular, their Raclette and Caciocavallo have received high acclaim in numerous domestic and international competitions. They offer a wide variety of dairy products that make full use of freshly squeezed milk from Tokachi. The freshly made flavors unique to the farm are a luxury you can only encounter here. Please come and visit this farm, which is full of delicious highlights, including a cafe and factory tours.

Nakasadauchi Edamame

特産品

A brand of edamame that Tokachi is proud of, known nationwide as 'Nakasadauchi Edamame.' The significant temperature difference between day and night concentrates the sweetness within the beans. We use a variety called 'Osode-no-mai,' which is considered ideal for edamame. It boasts a plump texture and a rich, flavorful taste. A wonderful feature is that these frozen edamame capture the deliciousness of being freshly picked through rapid freezing, allowing you to enjoy them all year round, regardless of the season. It is the ultimate companion for an ice-cold beer. As you pop the beans out of the pod and take a bite, the sweet, rich flavor of the beans fills your mouth, bringing the essence of Tokachi's short summer to life.

Naganuma Jingisukan

郷土料理

When it comes to Naganuma Jingisukan, the first name that comes to mind is "Kanehiro." Its origins lie in the flavors enjoyed by ordinary people, born in 1964 at a small butcher shop called "Hirokawa Butcher Shop" in the town of Naganuma. Their seasoned Jingisukan, marinated in a secret sauce, features an exquisite taste that is neither too sweet nor too salty, with a perfect hint of ginger and pepper. Because of their commitment to using no preservatives at all, it is said to last only about one week. It pairs wonderfully with both rice and beer. A popular style involves buying it directly from the sales office to grill at home, making it a soul food that has become deeply rooted in the daily lives of Hokkaido residents. Please try this seasoned Naganuma Jingisukan; once you taste it, you will definitely want more.

Naganuma Agricultural Products

特産品

In Naganuma Town, a rich agricultural area in the Sorachi Plain, many delicious agricultural products are grown, including potatoes and sweet corn. The temperature difference between day and night allows the vegetables to accumulate a solid sweetness. Fluffy potatoes and juicy sweet corn. The vegetables grown in the fertile soil of Naganuma boast the powerful strength of their ingredients. At the direct sales office of the Michi-no-Eki 'Maoi no Oka Park,' you can obtain freshly harvested agricultural products. Freshly picked vegetables become even more delicious when cooked simply. The sweetness of the sweet corn and the fluffy texture of the potatoes are exceptional. Please come and taste the blessings of Naganuma's earth.

Tsurui Cheese

特産品

This is a natural cheese produced in Tsurui Village, a dairy farming village where Red-crowned Cranes descend to rest. It is carefully handmade using fresh raw milk from cows raised on vast pastures. The cheese production is handled by 'Rakurakukan,' which is funded by the village. A chief technician who studied cheesemaking in Denmark took on the challenge of creating a cheese that suits the Japanese palate, and in 2007, it was honored as number one in the National Natural Cheese Contest. It offers a simple, pure flavor, where human hands have added just a touch to the raw milk nurtured by the earth, wind, and cows. Please try this natural cheese born in the home of the Red-crowned Cranes, whether enjoyed on its own or as an accompaniment to wine.

Tsurui Milk

特産品

This is fresh milk produced in Tsurui Village, a beautiful village where red-crowned cranes descend to land. Known as a breeding ground for the Special Natural Monument, the red-crowned crane, this village is also an area with thriving dairy farming. Our cows are raised with plenty of love, grazing on pastures grown in rich soil. The resulting milk is a true blessing of nature, offering the inherent sweetness and richness characteristic of high-quality milk. The village also has a vibrant tradition of making natural cheese using this raw milk. Whether enjoyed straight or used in cooking, its deliciousness brings out the best in your ingredients. This is a milk unique to the home of the red-crowned cranes, where untouched nature remains. If you ever visit Tsurui Village, please come and experience this gentle flavor for yourself.

Mashu Soba

郷土料理

A beautiful pale green color and a rising rich aroma—this is Teshikaga's 'Mashu Soba,' enough to impress any soba connoisseur. Town of Teshikaga, overlooking Lake Mashu and Lake Kussharo, is a cool region perfect for buckwheat cultivation. The buckwheat grown here is characterized by its deep greenish hue and strong sweetness, nurtured with great care to ensure it is harvested at the perfect time. Due to low production and distribution volumes, it is often called 'phantom soba,' and orders from famous restaurants never cease. Some shops serve their self-cultivated buckwheat using the 'three fresh' method: freshly ground, freshly kneaded, and freshly boiled. Like Lake Mashu, which boasts some of the highest transparency in the world, the flavor is clear and free of impurities. It is a bowl you must taste after exploring the great outdoors.

Mashu Pork Bowl (Butadon)

ご当地グルメ

The perfect meal to enjoy after touring the vast nature of Lake Mashu and Lake Kussharo—this is a fragrant and highly satisfying pork bowl from Teshikaga. Alongside Mashu Soba, this 'Mashu Pork Bowl' represents the culinary pride of Teshikaga Town. The standard preparation involves grilling Hokkaido pork loin over a net grill with a special soy-based sauce. The characteristic aroma of the charcoal grill and the deep richness of the sauce soak into the rice, while the accompanying green onions and mountain wasabi (yamawasabi) provide a sharp, refreshing finish. This voluminous bowl, topped with thick slices of pork, is sure to blow away your travel fatigue. Please enjoy both of Teshikaga's two major gourmet specialties by comparing it with Mashu Soba.

Noboribetsu Jigoku Ramen

ご当地グルメ

A bowl with a bright red soup that might make you recoil in fear. Noboribetsu's famous 'Jigoku (Hell) Ramen' is known as the signature dish of 'Aji no Daio' located in the hot spring town. Its name is derived from Noboribetsu's iconic sightseeing spot, 'Jigokudani (Hell Valley),' and the red ogre (oni) that serves as a symbol of the hot spring town. In honor of the ogre, sliced onions are added to the dish. The spiciness level starts at '0-chome,' and you can choose levels like 1-chome, 2-chome, etc., by adding 50 yen for each step. It is said that if you finish a bowl of level 10-chome or higher, your name will be displayed on the restaurant wall. The reason it has been loved for so long is the deep umami and richness hidden behind the heat. This specialty dish will heat your body to the core after a soak in the hot springs. It is a bowl well worth the challenge.

Higashikawa Rice

特産品

Do you know of the only town in Hokkaido without a public water system? That is Higashikawa, known as the 'Town of Water.' In this town, people live solely on the abundant groundwater springing from the Daisetsuzan Mountains. At the water source intake, pure water at approximately 7°C flows continuously throughout the year, boasting a quality so high it can be drunk straight from the source. The 'Higashikawa Rice' grown with this water is regarded as one of the finest among Hokkaido-grown varieties. This blessed water is also used in the sake brewing process of Sanzenzakura Sake Brewery. Nurtured by pure water, this rice possesses a distinct sweetness and clarity. The luster and aroma upon cooking are exceptional. Please enjoy a bowl of rice that can only be experienced in this town of water.

Tobetsu Rice

特産品

There is a special rice from Tobetsu Town, nurtured by the rich lands of the Ishikari Plain. With fertile soil and the pure water brought by the Tobetsu River, 'Tobetsu Rice' is Hokkaido rice grown with great care by local farmers under this blessed environment. Because they dedicate themselves to every step from planting to harvesting throughout the year, it achieves a fluffy texture and a subtle sweetness. This freshly cooked, glistening rice enhances any side dish and enriches your daily dining table—a true blessing from the land of Hokkaido. It is an honest deliciousness that makes you want to eat it every day, even without being flashy. Please, take a bite and taste the rice nurtured by the nature of Tobetsu.

Hokkigai (Surf Clam)

特産品

This is a prideful shellfish for which Tomakomai boasts the number one landing volume in Japan. The formal name for Hokkigai (Kitayorigai) is Ubagai, a large bivalve that grows in cold seas. Tomakomati is a production area that has maintained the top landing volume in Japan for over 20 consecutive years, and we implement thorough measures to protect resources, such as only harvesting large shells measuring 9cm or more. It is characterized by its crunchy texture and a beautiful pink color that opens up like a flower when cooked. There are many ways to enjoy it, including sashimi, seared, cooked with rice (takikomi gohan), or in curry. Freshly caught pieces can be enjoyed as sashimi for their crunchy texture, while cooking them allows you to enjoy a plump and sweet umami flavor. Rich in sweetness and savory depth, Tomakomai's Hokkigai has long been cherished by local citizens as a taste of our home region.

Tomakomai Curry Ramen

郷土料理

Born in the port city of Tomakomai, this is a spicy local specialty ramen. Tomakomai Curry Ramen was developed in 1965 at the local ramen shop 'Aji no Daio'. When it was first released, it was criticized as being 'unconventional' and did not sell at all, but because the founder continued to make it, it eventually grew into a beloved dish among the fishermen and factory workers of the port town. In 2022, it was also certified as a '100-Year Food' by the Agency for Cultural Affairs. With curly noodles clinging to a spicy curry soup, it is a flavor that warms you to the core. The thick, viscous soup coats the noodles perfectly, allowing you to enjoy it piping hot until the very last bite. It is a dish that represents the food culture of Tomakomai, with various shops competing through their own unique spice blends.

Tomakomai Hokki Curry

郷土料理

This is a local gourmet dish that allows you to enjoy the famous surf clam (hokki) of Tomakomai in a curry. Tomakomai Hokki Curry features surf clams from an area with the highest harvest volume in Japan. In Tomakomai, dishes like surf clam mixed rice and curry have long been prepared in households. Today, it is widely enjoyed in school lunches and local restaurants, serving as a pillar of local pride alongside 'Curry Ramen' as part of the city's 'W-Curry' identity. The sweetness and crunchy texture of the surf clam pair exquisitely with the spicy curry. The umami of the shellfish melts into the roux, creating a deep flavor where the essence of the sea and spices become one. It is a true soul food unique to Tomakomai that has been loved locally for a long time.

Ezo Sika Deer Meat

特産品

Meat from Ezo Sika deer that live in the vast nature of Hokkaido. In recent years, it has been attracting attention nationwide as a healthy type of gibier (wild game). Primarily consisting of lean meat, Ezo Sika deer meat is high in protein and low in fat. Because it is also rich in iron, it is popular among those who lead physically active lifestyles. With its mild flavor and lack of strong gamey odor, it works well in a wide variety of dishes such as steaks, curries, and hamburger patties. The meat, raised in Hokkaido where there are significant temperature fluctuations, features tight muscle fibers and a deep, concentrated umami in the lean meat. Please take this opportunity to experience gibier cuisine that allows you to taste the full bounty of nature, available in areas like Minamifurano.

Butter Potato

ご当地グルメ

Hokkaido potatoes topped with plenty of butter. It's a simple combination, but absolutely irresistible. That moment when the Hokkaido butter begins to melt into the fluffy, hot potato is pure bliss. The rustic sweetness of potatoes grown slowly in cold lands harmonizes perfectly with the rich saltiness of the butter. As a classic gourmet item found at roadside stations and tourist spots, taking a bite of it while it's freshly steamed delivers the direct excellence of Hokkaido's ingredients. There's no need for complex explanations; it is simply delicious. This is truly a simple feast from the great northern land.

Nanporo Cabbage

特産品

Nanporo Town is one of Hokkaido's leading cabbage-producing areas, often referred to as the 'Town of Cabbage and Countryside.' Nurtured by fertile soil and pure water, these cabbages boast a delightful sweetness and a crisp texture. Located about a 40-minute drive from Sapporo, they are carefully cultivated by farmers in the rich agricultural region of the Sorachi Plain. The sweet cabbage pairs perfectly as a side dish for Genghis Khan (grilled mutton). It is an indispensable part of local cuisine. Whether eaten raw or sautéed, the deliciousness of Nanporo cabbage truly stands out. You will surely be surprised by its fresh sweetness. Please try it in various dishes, such as salads or as an accompaniment to Genghis Khan.

Nanporo Genghis Khan

郷土料理

Grilling sweet cabbage together with mutton—that is the unique way to enjoy "Nanporo Genghis Khan." This combination is only possible because Nanporo is a famous producer of cabbage. Nanporo Genghis Khan features the flavor of an established shop dating back to 1964. It is characterized by a secret sweet sauce made with a soy sauce base, infused with fruits and over ten types of spices, crafted using traditional methods without preservatives. It pairs perfectly with cabbage that has become even sweeter through cooking. Enjoy Genghis Khan with a BBQ feel in the vast lands of Sorachi. Please try this Hokkaido summer staple, where the umami of the mutton and the sweetness of Nanporo cabbage resonate together.

Shishamo (Smelt)

特産品

Many of the shishamo you see in supermarkets are imported Capelin. However, true 'Hon-shishamo' can only be caught along the Pacific coast of Hokkaido. The Hidaka coast is one of the precious production areas for this authentic variety. Like salmon, Hon-shishamo are born in rivers in the spring, grow in the sea, and return to their natal rivers in the autumn to spawn. They are characterized by a plump, reddish appearance unique to this Japanese species, offering a flavor that is worlds apart from the imported varieties. When grilled, the roe-filled shishamo bursts with tiny, popping eggs and the savory umami of the fragrant flesh fills your mouth. Please come and experience the authentic taste that can only be enjoyed in its place of origin.

Genghis Khan (Jingisukan)

郷土料理

Enjoying Genghis Khan at the foot of the Hidaka Mountains is the very essence of summer enjoyment in Hokkaido. Grilling authentic mutton from the local area over charcoal amidst great nature—that alone makes it a feast. Genghis Khan is a local dish deeply rooted in Hokkaido. The style of grilling mutton together with vegetables and dipping them in sauce is a classic feast shared with family and friends. In Hidaka, the charm lies in being able to enjoy it while gazing at the scenery of the pastures, where the savory aroma spreads along with the smoke. The umami of the mutton brought out by the charcoal fire and the sweetness of the vegetables. Taking a bite of Genghis Khan while feeling the breeze of the earth offers an exceptional deliciousness that you can only encounter here.

Horsehair Crab

特産品

With plump, meaty flesh and rich crab miso—this is the horsehair crab of Shiranuka, raised in the cold waters of the Pacific Ocean. Shiranuka Town is located on the Pacific coast, adjacent to Kushiro. Its fishing port yields horsehair crabs packed with meat. Having grown slowly in the cold sea, these crabs are characterized by their sweet, delicate flesh and thick, flavorful crab miso. Taking a hearty bite of them freshly boiled allows you to fully enjoy the bounties of the Hokkaido sea. Carefully extracting the meat from the shell and finally savoring the crab miso directly from the shell—that process is the true joy unique to horsehair crab. It is a gift from the Shiranuka sea, perfect for savoring on a special occasion.

Shiranuka Cheese & Mutton

特産品

A place where masters of both mutton and cheese converge—that is Shiranuka, a town attracting the secret attention of gourmets. Facing the Pacific Ocean, Shiranuka Town is home to the 'Charo Sheep Farm,' one of Japan's leading facilities, which has raised approximately 800 sheep since its establishment in 1987. The lamb from breeds such as Suffolk is renowned for being tender and having minimal odor. Meanwhile, at 'Shiranuka Rakukeisha,' established by local dairy farmers in 2001, authentic cheeses like mozzarella are handcrafted. High-quality mutton paired with artisanal cheese creates a feast in itself. When slow-roasted lamb is served with melting cheese, it becomes a true delicacy. Pair it with Takatan, which was also born in the same town, to fully experience the culinary depth of Shiranuka.

Shiraoi Beef

特産品

Shiroi Beef is a premier brand of Wagyu representing Hokkaido. Its exquisite flavor once even impressed VIPs from around the world. This Kuroge Wagyu (Japanese Black cattle) is carefully raised over time in low-stress environments at certified farms in the town of Shiraoi. It is characterized by fine marbling and an elegant, melt-in-your-mouth sweetness of fat. Served to world leaders during the 2008 G8 Toyako Summit, its quality and taste are highly acclaimed both domestically and internationally. If you visit Upopoy (National Ainu Museum and Park) to experience Ainu culture, be sure to try a Shiraoi beef steak or hamburger patty. The savory umami that melts in your mouth will make your travel memories even richer.

Kojohama Tarako (Pollock Roe)

特産品

Japan's leading production area for tarako is located in Kojohama, Shiraoi Town, Hokkaido. Walleye pollock roe caught off the coast of Kojohama is carefully salted without any artificial coloring and then aged slowly in a secret seasoning liquid. With its distinctively plump texture and well-balanced saltiness, 'Kojohama Tarako' is a registered regional collective trademark. The highest quality pieces are particularly rare, as they can only be produced during a very limited period in the dead of winter. Placed atop freshly cooked rice, it transforms your usual breakfast into a moment of pure bliss. Please try and experience the popping texture and the mellow, profound umami for yourself.

Shiraoi Tamago no Sato

特産品

There are eggs that seem to have been born specifically for tamago kake gohan (raw egg on rice). This is Shiraoi's brand egg, 'Shiraoi Tamago no Sato.' These eggs are produced by chickens raised leisurely in the nature-rich environment of Shiraoi. The eggs from these free-spirited chickens boast a rich, deep yolk and a powerful flavor when eaten raw. It is a simple yet luxurious item that supports your daily dining table. Crack an egg over freshly cooked rice and add a single drop of soy sauce. You will directly experience the umami of the egg itself. Because it is so simple, the quality of the ingredients truly speaks for itself—these are eggs nurtured by the nature of Shiraoi. Please try them first in tamago kake gohan to witness their true potential.

Poroto Mintara

ご当地グルメ

How about a journey to touch Ainu culture through food? Such an experience is available around Upopoy (National Ainu Museum and Park) in Shiraoi Town. Traditional dishes passed down through generations by the Ainu people, such as the nutritious soup called 'ohau' and the mixed dish known as 'rataskep,' can be enjoyed here with modern twists. The dishes, which make abundant use of Hokkaido ingredients like venison and wild plants, vibrantly embody the wisdom of a people who have lived in harmony with nature. Through tasting, you will discover the profound depth of this culture—please enjoy this one-of-a-kind culinary experience when you visit Upopoy.

Hakodate Shio Ramen

ラーメン

Looking into the bowl, the clear soup ripples quietly. The soft, medium-thick noodles blend seamlessly into the transparent, salt-based broth made by simmering pork bones for hours. It is an unpretentious, clean, and refreshing bowl. Its roots lie in the history of this port town. After the opening of Hakodate in 1854, interactions with China deepened, and it is said that Chinese immigrants introduced Cantonese-style clear broth and salt seasoning. A newspaper from 1884 even contains an advertisement for 'Nanjing Soba' at a Western-style restaurant run by Chinese immigrants. However, no documents have been found to definitively link this to modern ramen, so its exact origin remains uncertain. This traditional, gentle flavor continues to live on in Hakodate today.

Ika Somen (Squid Noodles)

海鮮

Dip the translucent, finely sliced pieces into the sauce and slurp them just like somen noodles. As you do, a rich sweetness and a crunchy texture spread through your mouth. The squid used is mainly Japanese flying squid, which is abundant in the summer. The history of squid fishing in Hakodate is said to span about 150 years, beginning when fishermen from Sado introduced their techniques in the early Meiji era. The name 'Ika Somen' is relatively new; originally, it was simply finely sliced squid sashimi. There are various theories regarding its origin, and nothing is known for certain. In the Hakodoate Morning Market, some shops will even prepare freshly caught squid on the spot. It is a summer delicacy that the squid-loving city of Hakodate takes great pride in.

Lucky Pierrot Chinese Chicken Burger

ハンバーガー

When you open the wrapper, the wonderful aroma of freshly fried chicken wafts out. Large pieces of fried chicken, coated in a sweet and savory sauce, are packed three or four deep into a single bun. When you take a bite, the coating is crispy and the chicken inside is juicy. The lettuce from Ono, Hokuto City, provides a refreshing crunch that pairs perfectly with the sweet sauce. As the most popular item from Hakodate's local chain 'Lucky Pierrot,' it is affectionately known by locals as 'Chai-Chiki.' With over 500,000 servings sold annually, its popularity is easy to see. There are also 'Matsu' and 'Tokujo' versions that allow you to customize your burger with extra toppings like cheese or a fried egg. It is a must-eat item when visiting Hakodate.

Hasegawa Store Yakitori Bento

B級グルメ

After ordering, the skewers are grilled over a flame, adding fragrant smoke to the bento box. The skewers, coated in a glossy sauce, are placed prominently atop rice lined with seaweed. Interestingly, this "yakitori" uses pork rather than chicken. In southern Hokkaido, if it's skewered and grilled, even pork is called "yakitori." The sweet and savory sauce soaks into the fatty pork and seaweed rice, making it impossible to stop eating. The tenderness of the pork is complemented by the aromatic flavor of the green onions sandwiched between the meat. A local way to enjoy it is to press the skewer down with the lid and slide it out smoothly. The flavors come in five varieties: sauce, salt, salt-sauce, spicy, and miso sauce. It is a freshly made, warm soul food that Hakodate locals have loved for many years.

Goto-ken Curry

洋食

As you dip your spoon, a thick, deep-colored roux is revealed. With aromatic spices and rich depth, every bite allows you to feel the history of Western cuisine continuing since the Meiji era. Goto-ken was founded in 1879 (Meiji 12) as a 'Russian cuisine and bread shop' in Hakodate. The shop name is derived from the first head chef, Eikichi Goto, who hailed from the Goto Islands in Nagasaki. Eikichi's experience learning Russian cuisine at the Hakodate Orthodox Church became the foundation of this curry. During the Taisho era, the second generation incorporated techniques refined at the Imperial Hotel and polished the flavor into its current form using local ingredients. This is the taste of a long-established institution that has walked alongside the port city of Hakodate for over 140 years.

Squid Sashimi

郷土料理

This is a dish you must try in Hakodate, the 'City of Squid.' The squid used for sashimi is Japanese flying squid caught in the waters near Hakodate. The fishing season typically opens around June, and the sight of fishing fire (isaribi) floating on the night sea is a classic symbol of summer in Hakodate. Locally, the traditional way to enjoy it is to thinly slice freshly caught squid, pile it high, and eat it heartily with ginger soy sauce. Its translucent beauty and crunchy texture are testaments to its freshness. At the Hakodate Morning Market, you can even experience live squid fishing, where you can have the squid you catch prepared on the spot. Freshly caught squid is so transparent that its tentacles still wriggle—a level of freshness unique to the region. It makes you truly want to savor this ultimate dish straight from its source.

Yakumo Wood-carved Bears

特産品

A staple Hokkaido souvenir, the wood-carved bear. In fact, its birthplace is this very town of Yakumo. It all began in the Taisho era when Yoshichika Tokugawa, the head of the Owari Tokugawa family who pioneered Yakumo, saw a wood-carved bear during a visit to Switzerland while inspecting Europe. Thinking it would be a perfect winter occupation for farmers, he brought the idea back home. Then, in 1924 (Taisho 13), a bear created by a Yakumo dairy farmer was entered into an exhibition, marking the birth of Hokkaido's very first wood-carved bear. These bear figurines, meticulously hand-carved by artisans with every single stroke, are truly the origin of Hokkaido souvenirs. They are crafts that convey the warmth of wood and the charm of handiwork, making you want to display them for a long time.

Yakumo Dairy Products

特産品

Yakumo Town, overlooking Funka Bay, is one of Hokkaido's leading dairy towns. Its history dates back to the beginning of the Meiji era, when former retainers settled in the area with the support of the Owari Tokugawa family and began raising cattle. In this town, which faces both the Pacific Ocean and the Sea of Japan, the milk from the raised cows is characterized by a rich flavor with a clean aftertaste. You can enjoy fresh dairy products that make the most of being freshly milked, such as cheese, butter, and soft-serve ice cream. The long history of dairy farming accumulated since the era of pioneering makes Yakumo's milk even more delicious. Please come and taste the mellow, freshly milked flavor that only comes directly from the farm.

Biba Yakitori

郷土料理

Bibai's yakitori is quite unusual. The local style involves skewering various chicken offal, such as liver, heart, and gizzard, all on one single skewer. Interspersed between the meat is the region's famous onion; when grilled, its sweetness increases, creating an excellent pairing with the chicken. Its origins date back to around 1955. It is said to have begun when Fukutaro Mifune, who ran a food stall, decided it was 'too wasteful' to discard the organs and instead prepared them on skewers. With its hearty volume and deep flavor, this dish was beloved as a source of stamina for workers during the era when the coal mines flourished. Grilled fragrantly in a savory sauce, these offal skewers are a true soul food of Bibai that pairs perfectly with beer.

Torimeshi

郷土料理

This amber-colored rice is infused with the savory essence of chicken. Bibai's Torimeshi is a seasoned rice dish cooked with chicken and offal sautéed with soy sauce, sugar, and sake. Because no unnecessary ingredients are used, the charm lies in its unique flavor where the richness of the chicken truly stands out. Its roots trace back to the Meiji era's pioneer period. It is said that a farm owner who settled in the Nakamura district encouraged poultry farming to support the livelihoods of tenant farmers, and began cooking chicken with rice to entertain guests. Served as a celebration of the joy of being able to harvest rice, this heartfelt dish has been loved across generations as a local soul food, alongside Bibai Yakitori.

Haskap

特産品

A small, deep purple fruit from the north. Haskap is a cold-climate berry native to Siberia that grows wild in areas such as the Yubari Plain in Hokkaido. The name is derived from the Ainu word 'Haskapu,' which is said to mean 'that which grows in abundance on branches.' It is characterized by its unique sweet and sour taste and a flavor similar to blueberries. It is highly nutritious, and because harvesting is done by hand during a very short period in summer, it is known as a rare fruit. It is transformed into various forms such as jams, juices, liqueurs, and sweets, and is also famous as an ingredient in the well-known Tomakomai confection 'Yoitomake.' The area around Bibai is one of its cultivation sites. It offers a precious taste that can only be encountered in Hokkaido.

Biei Curry Udon

ご当地グルメ

In the town of hills, Biei, there is a bowl that warms you to your very core: 'Biei Curry Udon.' This dish features handmade udon made from a blend of Biei-grown wheat, generously paired with a spicy curry sauce. The flavorful noodles, crafted from wheat raised by local farmers in the hills, are characterized by their chewy and elastic texture. They pair perfectly with the rich, spice-infused curry, providing a deep warmth that soothes the body during Hokkaido's harsh winters. It is a steaming bowl to be enjoyed after taking in the beautiful scenery of the hills—perfect for a meal during your sightseeing. If you visit Biei, please come and warm yourself with this local specialty udon.

Biei Corn Bread

ご当地グルメ

There is a type of bread in Hokkaido that draws crowds starting early in the morning: Biei Senka's 'Corn Pan'. Packed with plenty of sweet corn grown in Biei, this luxurious item is baked using only the moisture and sweetness of the corn itself, without any added water or sugar. The dough is also generously made with Biei-grown wheat, fresh cream, and butter. As a limited edition item available only at New Chitose Airport, it is not uncommon for them to sell out every time a new batch is baked throughout the day. With just one bite, the sweetness of the corn bursts and spreads throughout your mouth. It is a rare delicacy that allows you to taste the full bounty of Biei's earth—a true lucky find if you encounter it.

Biei Pasture Dairy Farm

特産品

In the beautiful hilly landscape of Biei, there is a pasture where cows graze freely. The dairy products produced there are exceptional. Soft serve ice cream, cheese, and butter are handcrafted from the milk of cows raised without stress through free-range grazing. They are rich yet have a clean aftertaste, fully preserving the natural sweetness and flavor of the milk. With just one bite, you can sense the high quality of the environment in which the cows live. Savoring a bite while gazing at the gentle hills of Biei and the endless blue sky is truly a luxurious moment. Please stop by this farm during your travels and enjoy the freshly made dairy products to your heart's content.

Bihoro Asparagus

特産品

Green asparagus grown in the town of Bihoro under the skies of Okhotsk. The cool climate and significant temperature fluctuations produce thick, sweet asparagus. Bihoro is actually the only town in Hokkaido that produces green asparagus in all four seasons: spring, summer, autumn, and winter. The harvest from the winter season is popular under the brand name 'Fuyuhime' (Winter Princess), and we take pride in being able to offer fresh, succulent asparagus even during the heavy snow season. Simply blanching seasonal stalks and serving them with a pinch of salt allows the natural sweetness of the ingredient to come through directly. Please enjoy the green asparagus that Bihoro proudly boasts, available throughout the year.

Bihoro Wagyu

特産品

Bihoro's brand beef is raised freely in the vast pastures of the Okhotsk region. With several beautiful rivers flowing through it and fertile farmland spreading out, Bihoro Town is an ideal land for raising cattle, characterized by significant temperature fluctuations and abundant sunlight. Beef raised healthily without stress features a deep umami in its lean meat and a fine-grained texture. Every summer, the Wagyu Festival is held, where brand beef is grilled grandly over charcoal, creating one of the largest festivities in the Okhotsk region. By savoring it slowly in dishes like steak or sukiyaki, you can fully enjoy the blessings of the vast Okhotsk plains. It is a special, exquisite beef perfect for celebrations and special occasions.

Hoshizora no Kuroushi (Starry Sky Black Beef)

特産品

"Hoshizora no Kuroushi" is a brand of beef born from 30 years of trial and error in the town of Shibecha, which borders the Kushiro Marsh. They are carefully raised in a harsh environment where temperatures reach 30°C in summer and drop to -25°C in winter. As a crossbreed of Japanese Black (Kuroge Wagyu) and Holstein, its characteristics include juicy, chewy lean meat and flavorful fat. The quality is supported by the subsoil water of Lake Mashu and vast pastures where no pesticides or chemical fertilizers are used. This is a romantic breed worthy of its name, reflecting the star-filled sky. Please enjoy the savory flavor of the lean meat and the sweetness of the fat through steaks or yakiniku. It is a prideful taste nurtured by the land of Shibecha.

Shibecha Milk

特産品

This is fresh milk produced in Shibecha Town, which is adjacent to the Kushiro Wetland. The environment where cows are raised freely in a vast dairy region produces high-quality milk. Shibecha is a representative dairy town of eastern Hokkaido. The milk from cows carefully raised in pastures has a rich yet refreshing taste. There is also an abundant variety of dairy products made from this fresh raw milk, reflecting the true strength of this dairy town. It is delicious to drink as is, and its excellent quality stands out when used in cooking or sweets. Please enjoy Shibecha milk, nurtured by the rich nature on the edge of the wetlands, at your daily dining table. The blessings of the earth are right here.

Shibecha Jingisukan

郷土料理

Enjoying Jingisukan amidst the vast nature overlooking the Kushiro Marsh is a true Shibecha delicacy. Savor authentic mutton raised on local farms under the open sky. Jingisukan is a traditional dish deeply rooted in Hokkaido. The style of grilling mutton with vegetables over charcoal and dipping it in sauce is a soul food for Hokkaido residents. In Shibecha, where dairy and livestock farming thrive, the ability to enjoy fresh mutton is a major attraction. Experience the umami of mutton brought out by the charcoal fire combined with the sweetness of Hokkaido vegetables. Eating Jingisukan amidst the magnificent scenery overlooking the Kushiro Marsh offers an exceptional deliciousness you can only find here. Please come and enjoy this Shibecha specialty.

Salmon and Ikura (Salmon Roe)

特産品

For 10,000 years, people have laughed and cried alongside the salmon—Shibetsu is truly a 'sacred land of salmon.' Located at the foot of Shiretoko, the town of Shibetsu boasts one of the highest salmon landings in the country. In autumn, salmon migrate upstream, and the soy-marinated ikura made from their fresh eggs takes center stage in this season. The town is home to the 'Shibetsu Salmon Science Museum,' which opened in 1991 and features numerous salmonids. At the fishway tanks, you can observe salmon swimming upstream up close, allowing you to learn plenty about their ecology. With glistening, succulent ikura and fatty salmon fillets, a bowl of hot rice topped generously with roe is a feast in itself. It is a bounty from a town where you can eat, taste, and learn all about salmon.

Hamanaka Kombu

特産品

This kombu is harvested in Hamanaka Town, which is adjacent to the Kiritappu Wetland. In fact, Hamanaka is a major production area, accounting for approximately 10% of the national kombu landing volume. Along the long coastline of the Pacific Ocean, various types of kombu, including Makonodon (Nagakombu), are cultivated. 'Saomae Kombu,' harvested around June, is characterized by its youth and tenderness. It softens quickly when boiled, making it ideal for eating as is or in dishes like kombu-maki (kombu rolls). The sight of kombu being sun-dried on the beach shrouded in mist is a classic summer scene in Hamanaka. This kombu is packed with umami, nurtured by the cold sea. Using it to make dashi adds significant depth to your cooking, and it is also delicious when simmered. Please try incorporating this kombu from the nature-rich Hamanaka into your daily meals.

Hamanaka Milk (Raw material for Haagen-Dazs)

特産品

In fact, the milk from Hamanaka Town is used as a raw material for the famous 'Haagen-Dazs.' With a population of approximately 5,500 people and over 20,000 dairy cows, it is one of Hokkaido's leading dairy farming regions. It is said that an engineer from America, while visiting various factories, chose Hamanaka without hesitation due to its thorough quality control. The cool climate of Kiritappu and the nutrient-rich pasture create world-class quality. The raw milk milked at Hamanaka's farms is collected at local factories and delivered throughout the country. With a balance of richness and sweetness truly worthy of being called 'milk recognized by the world,' you will surely notice the difference after just one sip.

Furano Omelet Curry

ご当地グルメ

Fluffy, creamy eggs and spicy curry, always accompanied by a glass of milk. The Furano Omelet Curry is a local gourmet dish born in March 2006. It was conceived from a desire to let more people know about the excellence of Furano's ingredients—the vegetables, rice, and meat are all incredibly rich. To truly call itself this name, there are six strict rules: the rice and eggs must be from Furano, it must use Furano cheese or wine, a flag must be placed in the center of the omelet, and it must always be served with 'Furano Milk.' This dish condenses the blessings of vegetables and cheese grown by local farmers into a single plate. It offers a warm flavor unique to this lavender town.

Furano Cheese

特産品

In Furano, where lavender fields stretch far and wide, artisans craft each piece of cheese by hand. At the Furano Cheese Factory, various types of natural cheeses are prepared using fresh Holstein milk delivered directly from the nature-rich pastures of Furano. Our signature product is 'Wine Cheddar,' a red wine-infused cheese that was the first of its kind made in Japan. You can encounter unique flavors created through the reliable skills of our artisans. In addition to being able to tour the glass-walled production room, hands-on experiences making butter, cheese, and ice cream are also popular. Please come and enjoy the luxury of tasting freshly made cheese with all five senses.

Furano Grape Juice

特産品

A bottle that allows those who cannot drink alcohol and those who are driving to fully enjoy the taste of Furano grapes. 'Furano Grape Juice' is a luxurious 100% Furano grape juice produced by the city-run Furano Grape Research Institute. It uses Buffalo, a table grape variety suitable for Furano's climate, and Seibel, a wine variety. It contains no added preservatives. By using an unfiltered method, we have captured the naturally rich flavor of the grapes exactly as they are. Although it was once discontinued, it has returned to store shelves in response to requests for its revival. This grape juice is packed with the blessings of the fields and offers a natural sweetness.

Biratori Tomato

特産品

'Nisipa no Koibito' is the flagship brand of tomatoes from Biratori, Hokkaido's leading tomato-producing town. 'Nisipa' is an Ainu word meaning 'master' or 'wealthy person.' The name comes from a story about a Nisipa who maintained his health by eating fully ripened tomatoes every day and loved them as much as a lover. JA Biratori is a major production hub, accounting for approximately 40% of the large-scale tomato cultivation area in Hokkaido. The variety used is the highly sweet Momotaro tomato; at the sorting facility, the sugar content of each individual tomato is measured, and anything that does not meet the standard is not shipped, demonstrating their thorough commitment to quality. When you bite into a fully ripened tomato, the blessings of the sun overflow. Their juice-rich tomato juice is also popular. Please enjoy these tomatoes, so sweet they make you fall in love.

Biratori Wagyu

特産品

Biratori Wagyu is a brand of wagyu carefully raised in the town of Biratori, at the foot of the Hidaka Mountains. It all began in 1962 with the introduction of breeding cattle from Shimane Prefecture, and over many years, it has grown into a renowned brand. The breed is Japanese Black. It is said that by enduring the freezing winters of Biratori, the umami of the meat becomes highly concentrated. Supported by outstanding fattening techniques and meticulous management, many of the cattle are graded as A5 rank, demonstrating their true capability. With fine marbling and elegant fat that melts in your mouth, you will be amazed by its quality when enjoyed as steak or sukiyaki. Please enjoy this wagyu, the pride of Biratori, at your dining table on special occasions.

Betsukai Jumbo Scallops

特産品

Their size, as large as the palm of your hand, will surely make you widen your eyes. These are the jumbo scallops from Notsuke that Betsukai is proud of. Notsuke Peninsula is Japan's largest sand spit. Due to its complex topography, an abundance of plankton, which is essential for scallop growth, flows into the offshore waters. Scallops raised in this blessed environment are not just large, but also thick and full of flavor. They contain high levels of glycogen, the source of their umami, and are used in sushi restaurants and eateries even in the Tokyo metropolitan area. If you cook them with butter, you will surely be surprised by their overwhelming volume and overflowing sweetness. We also recommend enjoying the raw ingredients as sashimi or grilled at the seaside. This is a pride of Betsukai, nurtured by the northern seas.

Betsuai Milk

特産品

In fact, Betsai Town is a 'Dairy Kingdom' with the largest raw milk production in Japan. With approximately 110,000 dairy cows living in Betsai—far more than the human population—the town is home to over 600 dairy farmers raising cattle. Blessed with a cool climate, vast pastures, and abundant water, the milk from cows raised freely on this expansive land is rich in flavor yet has a clean aftertaste. Its high quality is truly worthy of the title 'Number One in Japan.' Soft serve ice cream, cheese, and yogurt made from Betsai milk are all exquisite products that allow you to experience the true strength of this dairy kingdom. Once you taste them, the richness and clean finish will surely bring a smile to your face.

Hokkaido Shirayebi (Northern Shrimp)

特産品

Small boats with triangular sails glide silently through the bay—this is the Hokkaido Shirayebi, caught via the Utsabune fishing method, a summer tradition of Notsuke Bay. Hokkaido Shirayebi is a rare shrimp that lives only in clean waters. Because they turn a vibrant red when boiled, they are often called the "rubies of the sea." The seabed of Notsuke Bay, their habitat, is lush with seagrass, serving as a cradle for these shrimp. The Utsabune fishing method, which has continued since the Meiji era, involves turning off the engine and moving using only the wind on the sails. This eco-friendly wisdom that avoids damaging the seagrass is still passed down today and has been designated as a Hokkaido Heritage. When freshly caught and boiled, the plump texture and concentrated sweetness are truly exceptional.

Toyoura Strawberry

特産品

Toyoura Town is one of Hokkaido's premier strawberry-producing regions. In fact, 'Toyoura Strawberries' are the most traditional brand in the prefecture, with a history spanning over 80 years. They are a proven high-quality product, even holding a registered trademark. Facing Funka Bay, Toyoura experiences significant temperature fluctuations between day and night, and the morning mist rising from the sea helps prevent temperatures from getting too high. It is said that this blessed climate nurtures strawberries that are sweet and juicy. During the strawberry picking season in June, many people visit to enjoy freshly picked berries. They are exceptional whether eaten as they are or used in sweets. Please come and taste the sweet strawberries of Toyoura, perfected by a long history.

Funka Bay Scallops

特産品

The scallops raised in the calm, inland waters of Funka Bay boast a rich sweetness. Toyoura Town is actually the birthplace of scallop farming in Funka Bay; it has led the local fishing industry by establishing the aquaculture method known as 'mimizuri' (ear-hanging). It is said that minerals from the surrounding hot springs flow into Funka Bay, making it an excellent fishing ground for scallops. Raised slowly in these calm seas, the scallops develop a thick, plump texture. Enjoy them as sashimi to taste their natural flavor, or pan-fry them with butter for a fragrant treat. The sweetness that spreads the moment you bite into them is exceptional. Please enjoy these thick scallops raised by the waters of Toyoura using your favorite cooking method. It is a dish that allows you to savor the full bounty of the sea.

Toyotomi Milk

特産品

A mellow milk nurtured by vast pastures and a cool climate. Fresh milk and dairy products from Toyotomi. Toyotomi, also known as the northernmost hot spring resort in Japan, is a town with thriving large-scale dairy farming. The milk, extracted from cows raised freely on wide lands, is rich yet has a clean aftertaste. Its charm lies in its pure, untainted flavor, which is born specifically from this harsh, cold northern land. The butter, cheese, and soft serve ice cream made from this milk are a collection of masterpieces that showcase the true strength of Hokkaido, the dairy kingdom. Taking a hearty gulp of a cold glass allows the richness of the northern land to soak into your body. A glass enjoyed after a trip to the hot springs is truly exceptional.

Toyotomi Onsen

郷土料理

This is a rare type of hot spring, said to be the only one of its kind in Japan. Located in Toyotomi Onsen, the northernmost hot spring village in Japan. The origin of this hot spring dates back to the late Taisho era. It began when hot water unexpectedly sprang forth along with natural gas during oil exploration. As a result, the water contains oil and carries a faint scent of petroleum. This oil content is believed to be beneficial for psoriasis and atopic dermatitis, attracting many people from all over the country for recuperation and medicinal bathing. In the hot spring town, you can also enjoy gourmet food made with local dairy products and seafood. A fresh soft-serve ice cream enjoyed after a soak is the perfect reward for making the trip. This is a unique spring that flows in the northernmost part of Japan—a perfect spot for a journey seeking healing.

Kitami Yakiniku

肉料理

Slowly grill cuts like sagari and horumon over the charcoal fire of a shichirin. When you dip them into the uncooked 'raw sauce' and take a bite, the savory umami of the meat and the aroma of the sauce harmonize perfectly. This is the authentic style of Kitami, the 'Town of Yakiniku.' Kitami once had an abattoir, making it easy to obtain fresh meat and organs. It is said that following the opening of a single horumon grill shop in 1950, yakiniku restaurants began to emerge one after another. According to a 2019 survey, Kitami has the second-highest number of yakiniku restaurants per 10,000 population in the country. For the citizens, yakiniku is not just for special occasions, but a daily delicacy. One of the joys of Kitami Yakiniku is comparing the different types of raw sauce used by each restaurant.

Okhotsk Salt-Grilled Yakisoba

麺料理

On the iron griddle, scallops and plenty of onions dance fragrantly. Rather than using soy sauce or sauce, this yakisoba is finished with a saltiness that brings out the natural sweetness of the ingredients, leaving a clean aftertaste. Its creation is relatively recent. Following the merger of towns like Saru in 2006 to form the new Kitami City, voices arose wanting to create a local specialty, leading to its debut in 2007. A key feature is that specific rules must be followed: using Okhotsk scallops, Kitami onions, Hokkaido wheat noodles, a salt-based seasoning, and serving it on a hot griddle. It can truly be called a local gourmet dish that gathers the region's ingredients into a single plate. All the specialties of Kitami packed into one dish. This is yakisoba that allows you to taste the blessings of the Okhotsk region.

Kitami Onions

農産物

Glossy onions with a heavy, well-formed body. They are crisp when raw and become melt-in-your-mouth sweet when cooked. The charm of Kitami onions lies in their sweetness that intensifies the more they are heated. The Okhotsk inland region, including Kitami, is characterized by long hours of sunlight, low precipitation, and significant temperature fluctuations between day and night. This climate produces sweet onions with firm bulbs. The local JA Kitamirai boasts the highest onion shipment volume in Japan, sending approximately 260,000 tons across the country every year. A unique advantage of this production area is the ability to ship over a long period by utilizing various varieties, ranging from extremely early-maturing to mid-to-late maturing types. Whether in soups or stir-fries, these are Japan's finest onions that provide the essential sweetness to your cooking.

Saroma Lake Scallops

海鮮

When the shell is opened, a plump, thick adductor muscle is revealed. The rich sweetness spreads gradually with every bite, and even the smaller ones are incredibly satisfying to eat. It is said that during winter, they accumulate more flavor as they store nutrients to protect themselves from freezing. Lake Saroma is considered the birthplace of scallop farming. After the appearance of juvenile scallops was confirmed in the lake in 1931, and following extensive research, an aquaculture cooperative was established in 1952 with investment from the local fisheries cooperative. This marked the beginning of the transition from 'hunting fisheries' to 'farming fisheries.' This brackish lake, connecting Hokkaido to the Sea of Okhotsk, nurtures these abundant blessings. These are our prideful scallops, raised by the harsh cold of the Okhotsk region.

Okhotsk Kitami Salt Yakisoba

ご当地グルメ

This yakisoba is a dish that captures the blessings of Kitami's sea and land in a single plate. Okhotsk Kitami Salt Yakisoba is a local gourmet dish developed by local volunteers following the municipal mergers in 2006. Eight specific rules have been established, such as using Hokkaido-grown wheat noodles, Okhotsk scallops, and Kitami onions (which have the highest production volume in Japan), with salt used for seasoning. To finish, a 'magic water' made from scallop broth is poured onto the griddle; as it sizzles, the aroma of the sea rises with the steam. With the scallop dashi and the sweetness of the onions thoroughly coating the noodles, it offers a flavor unique to Kitami. It is a local dish that resonates with all five senses, enjoyable through sight, sound, and smell.

Kitami Onion

特産品

These are Kitami's pride and joy, perfect for elevating curries and soups. The Kitami region is a major production hub, accounting for approximately 40% of Japan's total onion production. Low rainfall, long hours of sunlight, and significant temperature fluctuations between day and night create onions with firm flesh and intense sweetness. By staggering the planting seasons, they can continue shipping from August until the following spring, an ingenuity that supports their position as the top producer in Japan. While they have a sharp bite when raw, the true charm of Kitami onions is how they become melt-in-your-mouth sweet when cooked. Simply adding them to curries, soups, or stir-fries brings a much deeper flavor to your everyday dishes. You'll find yourself wanting to make these sweet onions, nurtured by the northern lands, the star of your cooking.

Kitahiro Gyu

特産品

There are cattle being carefully raised amidst the rich nature of Kitahiroshima. Growing steadily in clean water, fresh air, and a spacious environment, this beef is characterized by its fine texture and the elegant umami of its fat. You can fully appreciate its true potential when prepared as steak or sukiyaki. Kitahiroshima is also famous for being home to Es Con Field Hokkaido, the home stadium of the Nippon Ham Fighters. We also recommend enjoying this local flavor as stadium gourmet alongside a baseball game. A dish enjoyed amidst the excitement of the match is truly exceptional. Please come and taste the deliciousness of meat nurtured in the great northern lands. It is sure to become a wonderful memory.

Es Con Field Gourmet

ご当地グルメ

Do not underestimate the gourmet food you eat while watching a baseball game. Es Con Field HOKKAIDO, which opened in March 2023 in Ballpark F Village in Kitahiroshima, Hokkaido, is the new home of the Nippon Ham Fighters. It also made headlines as Japan's first stadium with a retractable roof. The concourse features a lineup of popular shops from Hokkaido and stores making their first appearance in the prefecture, offering everything from seafood bowls to sweets and player-collaboration menus. You also shouldn't miss the limited craft beer enjoyed at the world's first brewery restaurant that offers a panoramic view of the field. A "food theme park" that can be enjoyed even on non-game days. A variety of gourmet delights, more than you could ever finish in a single day, await you.

Trappist Butter

特産品

When spread on toast, the sweet aroma of milk gently rises. This is a rare fermented butter made at the Our Lady of the Lighthouse, Trappist Monastery in Hokuto City. This monastery was the first men's Trappist monastery in Japan, founded by monks who arrived from France in 1896. Since its founding, the monks have worked hard on land reclamation and livestock farming; during the Meiji era, after years of research, they perfected a butter-making process that ferments the cream of raw milk with lactic acid bacteria. Even today, each batch is prepared by hand alongside their prayers. The richness and mellow aroma unique to fermented butter offer a depth that is distinctly different from commercially available butter. If you use it for baking, you will surely be surprised by the difference in flavor.

Nayoro Nikomi Jingisukan (Nayoro Stewed Genghis Khan)

郷土料理

If you think Genghis Khan (lamb BBQ) is only meant to be grilled, you will be surprised in Nayoro. Nayoro Nikomi Jingisukan involves stewing mutton and plenty of vegetables in a rich sauce, and the authentic Nayoro way is to eat it together with udon noodles. It is a local dish that has been loved in households for over half a century. Its roots are said to trace back to 1937, when a woman who learned the Genghis Khan cooking method in Takikawa spread it to local farmers. The stewed style began when noodles were added to prevent the sauce—which had a high ratio of liquid—from overflowing the pot. This single-pot dish, uniquely nurtured in the northern lands, has also been certified as a '100-Year Food' by the Agency for Cultural Affairs. Even in the cold winters, the people of Nayoro gather around this Genghis Khan to warm their bodies.

Glutinous Rice

特産品

In truth, Nayoro is a 'hidden gem' known to those in the know as the home of glutinous rice. Nayoro City boasts the largest area of glutinous rice cultivation in Japan, and an incredible one-third of all glutinous rice produced in Hokkaido is born in this city. It is surprising to note that glutinous rice accounts for approximately 90% of the paddy fields. The climate of the basin, characterized by large temperature fluctuations, combined with the pure water brought by the Teshio River, produces high-quality glutinous rice that is soft and highly adhesive. Its quality is guaranteed, so much so that it is even used in the famous 'Akafuku' specialty from Ise. There is an abundance of processed goods that fully utilize the deliciousness of glutinous rice, such as mochi, okowa (mixed rice), daifuku, and amazake. Please come and taste the chewy texture nurtured by Japan's number one rice-producing region.

Kanimeshi (Crab Rice)

郷土料理

This dish has been loved as a representative ekiben (station bento) of Hokkaido. The roots of Kanimeshi lie in the station bento of Oshamambe. It began when boiled crab was sold at Oshamambe Station, which flourished as a key railway hub, during the food shortages following the war. Because they could only offer hairy crab during its summer season, many prototypes were created with the goal of making it available year-round, leading to the completion of 'Kanimeshi' in 1950. With seasoned rice infused with the savory flavor of crab, it is a leading representative of Hokkaido's station bentos, alongside Mori's Ika-meshi (squid stuffed with rice). Each bite, generously topped with shredded crab meat, spreads a soft aroma of the sea. You can enjoy this unique taste characteristic of port towns in various places including Abashiri, making it the perfect companion for your travels.

Shijimi (Clam) Ramen

郷土料理

A bowl that lets you savor the full bounty of Lake Abashiri. Shijimi Ramen is a local specialty featuring a generous amount of large clams harvested from Lake Abashiri. The clam essence melts into a light salt-based soup, creating a deep, clear umami flavor. As a brackish lake where fresh and saltwater mix, Lake Abashiri provides a nutrient-rich environment that produces plump, magnificent clams. With a gentle clam broth that soaks into your very soul, it is the perfect choice when you want to take a relaxing break. A unique pleasure of this ramen is savoring each individual piece of clam meat packed into the bowl. This is a one-of-a-kind bowl filled with the natural blessings of Abashiri.

Crab (Horsehair Crab, King Crab)

特産品

In winter in Hokkaido, this is the king of flavors that everyone craves. The Sea of Okhotsk, which borders Monbetsu, is a bountiful sea where all three major types of crab—Horsehair crab, King crab, and Snow crab—are harvested. Horsehair crab has soft, delicate meat, and its crab miso (tomalley) in early spring is particularly sweet and rich. On the other hand, King crab offers a satisfyingly meaty texture with plump flesh packed into thick legs. As for Snow crab, you can enjoy intense sweetness and rich crab miso within its silk-like fine meat. Horsehair crabs caught when the drift ice begins to melt are especially well-filled with meat and possess an extraordinary sweetness. Please enjoy these crabs, nurtured by the cold sea, to your heart's content.

Ryuhyo Lamb

特産品

A rare brand of lamb nurtured by the harsh nature of the Okhotsk region. 'Ryuhyo (Drift Ice) Lamb' is the meat of sheep raised in the lands of Mombetsu, where drift ice surges. It is known as a specially selected item delivered directly from the company's own ranch to the local restaurant 'Mombetsu Genghis Khan'. The charm lies in its tender texture and minimal gamey odor characteristic of high-quality lamb. Whether enjoyed as Genghis Khan (lamb BBQ), roasted, or as a steak, you can fully enjoy its delicate flavor. This is a rare mutton that bears the name of Mombetsu, the city of drift ice, and can only be encountered here. Please enjoy this luxurious dish while feeling the romance of the northern lands. It is a masterpiece that even those who are not fond of mutton should try at least once.

Scallops

特産品

The cold waters of the Sea of Okhotsk produce scallops full of sweetness. Using the 'ground-sowing method,' where larvae are scattered into the sea to grow amidst nutrient-rich seawater and the bounty of plankton brought by drift ice, these scallops are carefully raised over a period of four years. Scallops that have grown over such a long time are characterized by firm meat and highly concentrated sweetness. When enjoyed fresh as sashimi, a rich sweetness and the umami of the sea spread through your mouth along with a plump texture. They are also exquisite when pan-fried in butter or deep-fried, making them delicious no matter how they are prepared. This is a prideful seafood delicacy representing the Okhotsk region.

Saroma Lake Scallops

特産品

Scallops raised in the rich waters of Saroma Lake are characterized by their firm texture and concentrated sweetness. Saroma Lake, Japan's largest brackish water lake, is actually the birthplace of scallop aquaculture. They use a method called 'Jimaki' (bottom-seeding) here. Juvenile scallops born in Saroma Lake are released into the Sea of Okhotsk to be raised over several years. By utilizing the '4-year rotation harvesting' method to protect resources, they are able to maintain consistent quality. These plump scallops are a product of the cold waters of the Okhotsk and the nutrients of the brackish lake. Their sweetness stands out whether eaten as sashimi or grilled. Please enjoy this masterpiece, raised with time and care, right in its production area of Saroma. It is a proud flavor from the birthplace of scallop farming.

Yubetsu Milk

特産品

These are fresh dairy products born in the town of Yubetsu, where dairy farming flourishes. The environment, where cows grow freely in pastures spreading along the shores of Lake Saroma, produces high-quality milk. The cool climate of the Okhotsk region and the abundant pastures create milk that is rich in flavor yet has a clean aftertaste. The cheese and yogurt made from this fresh raw milk capture the pure power of the ingredients, offering a natural sweetness unique to a dairy farming town. Yubetsu's dairy products are packed with the nature of the Lake Saroma shores. Please enjoy the inherent sweetness and richness of the milk through our milk and cheese at your daily dining table. You will surely be able to feel the true strength of this dairy farming town.

Yubari Melon

特産品

The orange flesh was not initially accepted. At the time, green flesh was considered the standard for melons. The vibrant color of Yubari Melons was seen as unusual, making it difficult to gain a reputation. Nevertheless, in 1960, 17 volunteers in the financially struggling city of Yubari began cultivation, and the 'Yubari King Melon' was born the following year. Created by crossbreeding Spicy Cantaloupe (father) and Earl's Favorite (mother), this variety achieved juicy flesh with little fiber, a rich aroma, and a melting sweetness. Today, it is an extraordinary brand, being the first in Japan to be registered under the Geographical Indication (GI) protection system. You can taste the near-obsessive passion poured into every single melon.

Yoichi Apples

特産品

When you hear the word 'apple,' few people might immediately think of Hokkaido. However, Yoichi, where fruit cultivation is flourishing, is a true famous production area for apples. Facing the Sea of Japan, Yoichi's cool climate and significant temperature fluctuations between day and night produce apples with an excellent balance of sweetness and acidity. In autumn, orchards bustle with people enjoying the experience of picking fresh fruit, and the harvested apples are highly valued in various places as ingredients for cider and apple pie. If you take a bite of a freshly picked apple, you will surely be surprised by its juicy freshness. Please add this single piece of fruit, packed with the blessings of Yoichi, to your autumn enjoyment.

Yoichi Shrimp

特産品

The colder the sea, the sweeter the shrimp—the shrimp of Yoichi teach us exactly that. In Yoichi, which faces the Sea of Japan, sweet shrimp and botan shrimp are landed. Shrimp raised slowly in cold, clean waters are characterized by firm flesh and a concentrated sweetness. In particular, the large botan shrimp, with their bouncy texture and rich sweetness, are an irresistible treat for sashimi lovers. Enjoying them freshly caught as sashimi provides a luxurious moment where the umami of the sea spreads throughout your mouth. They are also exquisite when served as sushi or salt-grilled. When you visit Yoichi, please be sure to taste this bounty of the sea nurtured by the Sea of Japan.

Samani-produced Hidaka Kombu

特産品

This is Hidaka Kombu harvested from the seas of Samani, located at the southern tip of the Hidaka Mountains. The waters of Samani, facing the Pacific Ocean, are rich in nutrients, allowing for the growth of kombu with a deep, robust umami flavor. Samani is a region recognized as the 'Apoi-dake UNESCO Global Geopark.' The unique geology of Mount Apoi, which is rare even by global standards, and the surrounding sea at its foot nurture these natural bounties. Hidaka Kombu is soft and easy to simmer; when used in stews, its umami dissolves smoothly into the dish, and when used for dashi, it provides an elegant aroma. This is a kombu unique to Samani, woven from the earth and the sea. Please incorporate this single piece, packed with the blessings of both mountain and ocean, into your daily cooking.

Whelk (Tsubugai)

特産品

These whelks from Samani offer a delightful crunchy texture and the fragrant scent of the sea. The waters of Hidaka are known as a prime fishing ground for whelks, and they can be enjoyed deliciously prepared in various ways, such as sashimi, simmered, or grilled. Samani is a nature-rich town home to the 'Apoi-dake Geopark.' Along with Hidaka kelp, sea urchin, and horsehair crab, whelks are a representative bounty of this sea. When fresh, the crisp texture and the spreading ocean flavor with every bite are irresistible. With a simple yet powerful taste that has supported the dining tables of fishing towns since ancient times, these fresh Samani whelks are also a perfect accompaniment to alcohol. Please enjoy them as sashimi or simmered dishes. The blessings of the Hidaka sea will surely brighten your dining table.

Rishiri Kombu

特産品

Rishiri Kombu is the kelp that prestigious restaurants in Kyoto all compete to select. Alongside Ma-kombu and Rausu-kombu, it is counted as one of the 'Three Great Kelps of Japan.' Its dashi is characterized by being clear, free of impurities, and highly aromatic. It is preferred by Kyoto's fine dining establishments that dislike cloudiness in their broth, making it an indispensable ingredient for dishes like Yudofu (boiled tofu) and Senmaizuke (thinly sliced pickles). The kelp, grown in the cold northern seas, has umami tightly concentrated within it. 'Shimamono' (island products) harvested from Rishiri and Rebun Islands are considered particularly superior and are treated as top-grade luxury items. Once you make a broth with this kelp, your everyday dishes will take on a surprisingly elegant flavor. It is a treasure of the northern sea that every cooking enthusiast should experience.

Rishiri Sea Urchin

特産品

Sea urchins that grow by eating kelp—just hearing that is enough to imagine the deliciousness, isn't it? Ezo Bafun sea urchins around Rishiri grow by eating Rishiri kelp, which is famous for producing the highest quality dashi. Because of this, the umami of the kelp is absorbed into the sea urchin, creating a rich sweetness and a melting texture. The orange-yellow flesh offers a special deliciousness that is hard to find in other regions. The cold, nutrient-rich sea supports this intense flavor. Peak season is from around June to August. Fresh sea urchin enjoyed locally during this period melts in your mouth, providing a taste experience you will never forget. It is the ultimate feast from the northern seas.

Rishiri Kombu

特産品

Kombu grown while being buffeted by the rough waves of the Okhotsk Sea has a different density of umami. This is Rishiri kombu harvested from the northern part of Rishiri Island. Regarded as one of Japan's three major types of kombu, Rishiri kombu is a top-grade product that produces a clear and elegant dashi (broth). By being tossed by the rough waves of the cold sea, its umami becomes tightly concentrated. 'Shimamono' (island products) harvested from Rishiri Island are particularly highly regarded and have earned the trust of chefs nationwide, including those at high-end restaurants in Kyoto. The traditional production method of slowly drying it in the sun is still passed down on the island today. Once you prepare dashi with a piece finished through such painstaking effort, the difference in its prestige will be clearly apparent.

Rishiri Sea Urchin

特産品

A treat available only from June to August—Ezo Bafun sea urchin from Rishiri, raised on kelp. What makes Rishiri sea urchin so delicious is that they grow by eating the highest quality Rishiri kombu (kelp). The umami of the kelp is concentrated directly into the sea urchin, creating a rich sweetness and a melt-in-your-mouth texture. The vibrant orange flesh is appetizing just to look at. It is a flavor unique to this northern island, nurtured by cold, clear waters. Our top recommendation is, of course, the Uni Don (sea urchin bowl). Topped with plenty of creamy, sweet sea urchin over hot rice—it is a luxurious summer dish that lets you savor the full bounty of the Rishiri sea. We highly recommend visiting the area to taste it during its peak season.

Kazunoko (Herring Roe)

特産品

That ingredient that shines with a brilliant golden hue in Osechi-ryori multi-tiered food boxes. Rumoi City boasts the highest production volume of Kazunoko in Japan, making it truly a city of herring roe. The eggs of herring caught in the northern seas are carefully prepared through a meticulous salting process. In the past, Kazunoko that was refined to a beautiful pale gold through careful bleaching techniques was highly prized and known as "yellow diamonds." That beauty continues to grace dining tables even today. With its pleasant, popping texture and the sight of countless eggs lined up together, it is a symbol of good fortune representing the prosperity of descendants. It is a jewel of the sea delivered from Rumoi to the entire nation, an indispensable part of the New Year's table that adds vibrant color to your celebrations.

Rumoi Yakisoba

ご当地グルメ

In the port town of Rumoi, where the sea breeze from the Sea of Japan blows, this is a beloved taste enjoyed by the locals. Rumoi Yakisoba is a regional dish characterized by its use of local ingredients and a specially crafted sauce. It is a dish nurtured within the unique food culture of Rumoi, a place blessed with seafood such as herring roe and herring. Its charm lies in its casual nature, allowing you to drop by and enjoy it without any pretension. It exists like a soul food, gaining popularity at local events and festival stalls. Unlike the flashy gourmet foods found in tourist areas, this is a dish deeply rooted in the daily lives of the locals. When visiting Rumoi, please try this simple taste that blends into the everyday life of the land. It is sure to soothe your heart.

Rebun Sea Urchin

特産品

Rebun Island, known as the 'Floating Island of Flowers,' is Japan's northernmost remote island. Its waters are also a treasure trove of sea urchins. From March to September, Ezo Bafun and Kita Murasaki sea urchins can be harvested on Rebun Island. Because they grow by feeding on Rishiri kelp from Kaika, which is rich in ocean nutrients, the flavor is exceptional. The charm lies in being able to compare two distinct personalities: the Ezo Bafun, with its orange flesh and intense sweetness, and the Kita Murasaki, with its light yellow flesh and refreshing taste. In summer, alpine plants bloom in abundance, creating a landscape worthy of the name 'Floating Island of Flowers.' Enjoying sea urchin while gazing at these lovely flowers is a delicacy that can only be experienced on this northern island.

Rebun Kombu

特産品

A first-class dashi—recognized even by the famous restaurants of Kyoto. The kombu harvested from Rebun Island possesses such profound potential. Among Rishiri kombu, the variety from Rebun Island is particularly highly regarded as a premium 'island product.' Because it grows in the cold seas of Japan's northernmost remote island, buffeted by intense waves, it is said to have concentrated umami and high quality. The harvest volume is also rare, making it truly exceptional. Since it produces a clear and elegant dashi, this kombu has been highly valued by famous ryotei (traditional restaurants) in Kyoto. In addition to its use as dashi kelp, it is exceptional when simmered softly for tsukudani (sweetened preserved kelp). With just one piece, your miso soup and simmered dishes will transform into much deeper flavors. Please enjoy the powerful umami nurtured by this harsh natural environment at your everyday dining table.

Hokke (Okhotsk Atka Mackerel)

特産品

The name 'Hokke' is written with the characters for 'fish' and 'flower.' It is a proud representative fish of Rebun Island, known as the 'Floating Island of Flowers.' Rebun Island has a high catch volume of Hokke, and it is beloved as the most commonly caught fish on the island. Raised in cold waters, Rebun's Hokke is thick-fleshed and full of fat. Especially in autumn, when the flesh firms up, it reaches a level of flavor and quality that is claimed to be the best in Japan. When dried and grilled, the juicy flesh and savory skin spread their deliciousness throughout your mouth. The premium Hokke from this production area will surely overturn your image of it being just a standard izakaya staple. Please enjoy this plump, fatty fillet nurtured by the northernmost island.

Soy Sauce Marinated Salmon Roe (Ikura)

海鮮

When you take a bite, the pearls burst in your mouth, releasing an intense umami flavor soaked in soy sauce. Placed atop freshly cooked rice, it becomes a feast in itself—a true jewel of the sea representing Hokkaido. The name "Ikura" is said to derive from a Russian word referring to fish roe. It is believed that the Russian-style method of eating was introduced to Japan during the Taisho era, beginning when the Sakhalin Fisheries Experiment Station developed prototypes for salt-preserved products with a long shelf life. In households, soy sauce marination has been more commonly prepared than simple salting. In autumn, one can see many families marinating their pride-and-joy batches in special homemade sauces. When the season for autumn salmon arrives, this is a dish that brightly colors the dining tables of Hokkaido.

Salmon Chanchan-yaki

郷土料理

On the iron griddle, butter melts into the salmon and vegetables, spreading the sweet aroma of the miso sauce. As you take a big bite while roughly mixing with a spatula, the savory flavor of the salmon and the richness of the miso rush over your palate. It is said to have originated in the fishing towns of the Ishikari region. In the early Showa era, it began with fishermen grilling caught salmon on iron plates made from opened oil drums on their boats. There are various theories regarding the origin of its name, all of which are simple and charming, such as 'because it is made cha-cha (quickly),' 'because Papa (otchan) grills it,' or 'because the griddle and spatula make a chan-chan sound.' It has also been selected as one of the 100 Local Dishes by the Ministry of Agriculture, Forestry and Fisheries. It is a Hokkaido griddle dish meant to be enjoyed lively while gathered around with many people.

Imomochi

郷土料理

With just one bite, you experience a chewy texture and a fragrant, toasted exterior. The sweet and savory soy sauce glaze clings to the morsels, creating a simple yet addictive flavor. It is a beloved homemade snack in Hokkaido. The roots of Imomochi date back to an era when rice cultivation was not yet sufficient. It is said that potatoes, which were abundant, began being used as a substitute for glutinous rice when making mochi. During the Meiji era's frontier development period, it was also valued as a precious energy source for settlers. The ease of simply mashing steamed potatoes, mixing them with potato starch, and pan-frying them is one of the reasons it became so deeply rooted in households. It is a taste of Hokkaido that has been cherished across generations, from children to adults.

Kibana

洋菓子

Crispy almond galettes gently sandwich melt-in-your-mouth white chocolate. This representative confection of Asahikawa features a harmony of fragrant nuttiness and mellow sweetness. It is produced by Tsuboya Sohonten in Asahikawa and has been a long-selling favorite since 1982. The name "Kibana" is derived from the word "Kibana" (misty flowers), which refers to diamond dust sparkling in Asahikawa's freezing winters. This beautiful scenery, appearing amidst the harsh cold, is reflected in the name of the sweet. The charm lies in the perfect pairing of the almond-based galette texture and the elegant chocolate. A masterpiece that captures the winter landscape of Asahikawa in a single bite.

Attaka Asahikawa Man

和菓子

When you bite into the fluffy dough, steam gently rises from the warm filling. It is precisely amidst the bitter cold that its warmth feels profoundly delicious. This is a local manju born in Asahikawa. It was created in 2011 from the idea of turning the cold into a regional charm by making warm food a local specialty. There is a reason for its anniversary on January 25th. On this day in 1902, Asahikawa recorded minus 41.0 degrees Celsius, the lowest temperature in Japanese observational history. By taking Japan's coldest temperature and turning it into a 'warm manju day,' the creation embodies both humor and spirit. It is a dish that warms even your heart, perfect for eating in winter in Asahikawa.

Kushiro Meika Shishamo Pie

和菓子

A unique pie confection shaped like a shishamo fish. The crispy pastry is fragrant with butter, accented by the savory aroma of sesame. It is a treat full of the playful spirit characteristic of Kushiro. When you think of shishamo, you think of Kushiro's representative specialty. This pie was created in honor of that famous delicacy. Although 'shishamo' is in the name, there is no actual fish inside; instead, each piece of buttery pastry is carefully baked. It has been a long-selling favorite locally for over half a century, and its individual packaging makes it easy to distribute, making it popular as a souvenir. Enjoy Kushiro's specialty in the form of a lovely sweet. A perfect confection to remember your travels by.

Red-crowned Crane Egg

洋菓子

The red-crowned crane is a Special Natural Monument of Japan, seen dancing through the Kushiro Marsh. This elegant, egg-shaped chocolate confection is modeled after its graceful form. When you crack the white shell, you will find moist castella sponge cake filled with yellow bean paste and smooth chocolate. Produced by Hase Seika in Kushiro, this treat was first released in 1989, and its packaging was refreshed in 2019. In addition to the plain flavor, strawberry flavor is also included in assorted boxes. It is said that a portion of the sales goes toward red-crowned crane conservation efforts, making this a product quietly imbued with a deep affection for Kushiro's nature. It is a sweet treat you will want to gently take home as a memory of your journey through Kushiro.

Gokatteya Yokan

銘菓

A round canned yokan featuring a signature red cylinder, produced by Gokatteya Honpo, a long-established shop in Esashi. The shop was founded in 1870 (Meiji 3), and the round canned yokan itself has been produced since 1938 (Showa 13), making it a long-selling Japanese confection. While adzuki beans are common in yokan, this shop's unique specialty is the use of kidney beans (kintoki-mame). You can enjoy a smooth, elegant sweetness along with the gentle, rich flavor characteristic of these beans. Even the way you eat it is unique: you push up the bottom of the cylinder and slice through using the included thread. This playful way of enjoying the sweet without getting your hands dirty is part of the charm of this famous confection, which has been loved in Esashi for over 150 years.

Sunagawa Sweet Road

銘菓

For those who love sweets, this street is like paradise. Along National Route 12 in Sunagawa City, a series of confectionery shops are lined up, affectionately known as the 'Sunagawa Sweet Road.' There are approximately 20 scattered shops and cafes. Its roots lie in the era when Sorachi flourished with coal mining. Because workers would stop for a break and buy treats as souvenirs, many confectionery shops were born in Sunagawa. The word 'Sweet' carries not only the meaning of sugary flavors but also conveys feelings of comfort and joy. Taking a break during a drive to find your favorite treat—that is the kind of enjoyable time you can find here.

Kitakaro

銘菓

When speaking of the confectionery manufacturer that represents Sunagawa, it is Kitakaro, founded in 1991. With its main store located in Sunagawa, they have expanded their fanbase not only locally but nationwide through a commitment to using Hokkaido-grown ingredients. Their signature product is the moist Baumkuchen, 'Yosei no Mori' (Fairy's Forest). Artisans stay by each cake throughout the process, adjusting the thickness of the batter and the temperature as they bake. It is a romantic treat named after the image of a fairy perched on a tree stump in the forest. Another specialty is their crispy cream puffs. They are so popular that they often sell out immediately at regional food fairs. If you happen to encounter them, it is a masterpiece you must taste.

Shiroi Koibito

洋菓子

Crispy, light Langue de Chat cookies with white chocolate that melts delicately in your mouth—this is "Shiroi Koibito," the quintessential souvenir of Hokkaido. It was born in 1976. The name came directly from a remark made by the founder of Ishiya Seika, who, while looking up at the swirling snow on his way back from skiing, murmured, "White lovers are falling." By sandwiching in-house prepared white chocolate between two thinly baked cookies, the simple method allows the quality of the ingredients to shine through as the flavor. Starting with 5 million pieces in its first year of release, it now produces approximately 200 million pieces annually. It is a masterpiece that brings back memories of winter in the snowy land of Hokkaido in a single bite.

Shiroi Baum TSUMUGI

洋菓子

When you take a slice, the cross-section is pure white like snow. As you bring it to your mouth, the gentle richness of milk spreads softly from the moist, tender cake. Produced by Ishiya Seika, known for 'Shiroi Koibito.' Introduced in 2009, this Baumkuchen is characterized by incorporating the white chocolate from 'Shiroi Koibito' into the batter instead of butter. While it was traditionally difficult to bake a cake this white, their unique production method—baking while retaining moisture—achieves a pure white and moist texture. The name 'TSUMUGI' carries the wish that this product can serve as a bridge, spinning together the stories of people like the rings of a tree. This is a 'Shiroi Baum' that is becoming a new staple for Hokkaido souvenirs.

Sapporo Night Parfait

スイーツ

Choosing a sweet parfait as the final course after drinking alcohol. Inside the glass, layers of Hokkaido fruits and dairy products shine beautifully. It is a slightly sophisticated way to enjoy the nights in Susukino. The term "Shime Parfait" (finishing parfait) emerged around 2014. In 2015, a promotion committee was formed as specialty shops gathered, and it quickly became a boom. Originally, because Hokkaido has efficient heating, there was a custom of eating ice cream even in winter to cool down heated bodies. It is said that this regional characteristic is part of the background that allowed the night parfait culture to take root. Visiting specialty shops that stay open until late at night—it is a sweet nighttime stroll unique to Sapporo.

Sapporo Agricultural College Cookies

銘菓

With just one bite, the gentle aroma of milk spreads softly, allowing you to enjoy a light, crispy texture. These are simple yet luxurious cookies made with Hokkaido wheat, butter, and plenty of milk. They are produced by Kinotoya, a popular pastry shop in Sapporo. The name is inspired by the 'Sapporo Agricultural College,' the predecessor of Hokkaido University. Established in 1876, it was an institution of learning during the Hokkaido development era, created by inviting American professors such as Dr. Clark. When they were first released, they were sold at the Hokkaido University entrance ceremony venue, and they remain a favorite at the university shop today. Cumulative sales have exceeded 200 million pieces. At an affordable price, each cookie is perfect for casual gifting.

Onuma Dango

銘菓

The expiration date is, surprisingly, only the day of production. Because of this, they are a specialty of Onuma Park that you can only encounter locally. They are made by 'Numa no Ie'. It is said that they began being sold as souvenirs around the time when Onuma was designated as a prefectural park in 1905 and the number of tourists visiting by train increased. The wooden box is divided into two sections to represent Onuma and Ko-numa (Small Onuma), and the bite-sized dumplings are said to represent the islands floating in Onuma. There are two varieties: red bean paste with soy sauce, and sesame with soy sauce. They offer a simple, honest flavor without the use of preservatives. Enjoying freshly made, soft dumplings while gazing at Mt. Komagatake. This is a masterpiece counted as one of the four great Japanese sweets of Hakodate.

LeTAO Double Fromage

洋菓子

When you insert a fork, the top layer gently collapses and melts smoothly on your tongue. The top is a rare cheesecake made with mascarpone, while the bottom is a baked cheesecake made with cream cheese. A fluffy, light melt-in-your-mouth texture and a moist, rich depth of flavor overlap in a single piece. The top layer is overflowing with milkiness, while the bottom layer features a strong cheese umami. Original fresh cream made from Hokkaido milk smoothly connects the two layers. This cheesecake made LeTAO famous in Otaru and is their flagship product, with cumulative sales exceeding 20 million units. Delivered frozen, it offers different characteristics whether eaten semi-frozen or fully frozen, allowing you to enjoy the best of both worlds.

Otaru Glass Candy

和菓子

Colorful candies that shine lustrously when they catch the light. Their beauty is so much like glassware that you feel it is almost a waste to eat them. It is a visually delightful treat truly representative of the glass city, Otaru. From the Meiji to Taisho eras, when Otaru flourished as a port town, glass craftsmanship developed through the production of lamps and fishing floats. Even today, glass workshops line the areas around the canal and Sakaimachi Street, making it a signature local specialty. These candies, inspired by the glass city, feature a delicate appearance created by artisanal handwork. They are the perfect companion for a stroll along the canal. A joy to look at and delicious to eat. A souvenir packed with the essence of Otaru.

LeTAO Double Fromage

銘菓

This cheesecake, known for its miraculous melt-in-your-mouth texture, spread from Otaru to the entire nation. LeTAO's Double Fromage has been the flagship product since the main store opened in 1998. It features a two-layer structure with a milky rare cheesecake on the top layer and a rich baked cheesecake on the bottom layer, which melt together in your mouth. Originally, it was a fresh cake that could only be purchased at the storefront, but in response to requests like 'I want to take this back to Honshu,' we spent about five years developing freezing technology to deliver the taste of Otaru nationwide. With a rich flavor made from carefully selected mascarpone and cream cheese, its popularity has exceeded 20 million units sold. It is a quintessential souvenir of Otaru.

Naitai Highland Farm Soft Serve Ice Cream

洋菓子

Made with freshly milked raw milk, this rich soft serve ice cream features a smooth texture and a sweet milky aroma that spreads gently with every bite. Before your eyes lies the endless expanse of the Tokachi Plain. Both the taste and the view are exceptional. Located in Kamishihoro Town, Naitai Highland Farm is known as Japan's largest public ranch, covering a total area of approximately 1,700 hectares. From the 'Naitai Terrace' observation facility, situated at an altitude of about 800 meters, you can enjoy a panoramic view of the Tokachi Plain and mountain ranges beyond the green pastures. The deliciousness of this soft serve is supported by milk produced from cows raised amidst this vast nature. It is a treat that allows you to experience the grandeur of Hokkaido with all five senses.

Rokkatei Marusei Butter Sand

銘菓

When thinking of Hokkaido souvenirs, many people will immediately think of this. Rokkatei's Marusei Butter Sand was created to commemorate the renaming of the company to Rokkatei Seika in 1977. The name 'Marusei' originates from 'Marusei Bata,' a product commercialized in Hokkaido during the Meiji era by Banseisha, led by Benzo Yoda, the pioneer of Tokachi development. This item embodies the desire to create sweets rooted in the local Tokachi region; its flavor, featuring butter cream with white chocolate and raisins sandwiched between biscuits, has remained a classic since its launch. Its retro packaging, which reproduces the butter labels from that era, is also part of its charm. It is a representative confectionery of Hokkaido from Rokkatei, which has its main store in Obihiro.

Ryugetsu Sanpōroku

銘菓

This is a famous confection of Tokachi, made to look as if the bark of a white birch tree has been turned into a sweet. Ryugetsu's Sanpōroku is a baumkuchen produced by an established shop founded in Obihiro in 1947. The name originates from the firewood used during the pioneer era. Straight trees were used for construction, while others were split for firewood; because the three sides of the split wood ends were each six sun (approximately 18 cm), it came to be called 'Sanpōroku.' The surface of the moist cake is finished with white and milk chocolate to resemble the bark of a white birch. It is considered an ancestor of the moist-style baumkuchen and is a highly acclaimed product that has received the Grand Gold Medal from the Monde Selection. It is a confection you can enjoy while feeling the history of the development of Hokkaido.

Canola Flower Sweets

銘菓

The flavor is as if the vast expanse of blooming yellow flowers were turned directly into confectionery. Takikawa City boasts the largest area of canola cultivation in Japan. From mid-May to early June, the entire hilly area is dyed a vibrant yellow, and a sweet fragrance heralds the arrival of spring. Inspired by this local specialty, a variety of canola flower sweets have been created. The collection includes visually delightful items such as 'Canola Senbei' (rice crackers), where canola is kneaded into the dough and baked to a fragrant finish, and 'Canola Daifuku,' which features canola inside mochi. These seasonal treats capture the gentle colors and flavors of the canola flower. They are a quintessential spring souvenir from Takikawa, perfect to enjoy alongside the city's number-one breathtaking scenery. Please give them a try.

Noboribetsu Onsen Manju

銘菓

When it comes to souvenirs from Noboribetsu Onsen, fluffy steamed manju (sweet buns) are a staple. Particularly famous is the "Kuma Manju" (Bear Manju), which was born in 1970. Named after the "Bear Park" located in the hot spring town, it has become a long-selling favorite loved for over half a century. Made with Hokkaido red beans gently wrapped in dough prepared with Okinawa black sugar, a hint of salt serves as a secret ingredient to sharpen and balance the sweetness. While there was originally only the Bear Manju, the variety of flavors has gradually increased to include options like mugwort and white bean paste. Enjoy one as a snack after a soak in the hot springs. Taking a bite of a freshly made bun, its simple sweetness will softly complete your memories of traveling to Noboribetsu.

Royce' Chocolate

銘菓

A staple Hokkaido souvenir, Royce' Nama chocolate. Its base is located in Tobetsu Town, near Sapporo. Royce' was founded in Sapporo in 1983. Inspired by Swiss chocolate, they created Nama chocolate by adding Hokkaido cream and liqueur; its smooth texture that melts the moment it touches your mouth gained nationwide popularity. In 1999, the factory was moved to Tobetsu Town, and today, this nature-rich area serves as the center of production. At the direct sales store attached to the factory, you can find limited-edition products available only here, such as bread and soft-serve ice cream. It is a popular spot in Tobetsu that any chocolate lover should visit at least once.

Wakasaimo

銘菓

In Hokkaido, where sweet potatoes do not grow, there is a confection that masterfully recreates the flavor of a roasted sweet potato: the Lake Toya specialty, "Wakasaimo." It all began with the founder, Kanjyu Wakasa, who wished to "create a roasted sweet potato in a land where they cannot be grown." It was born in 1930 (Showa 5). By kneading chopped Hokkaido-grown kelp into white bean paste made from snow-white Daifuku beans, they have skillfully even expressed the characteristic fibrous texture of a real roasted sweet potato. Both in appearance and taste, it is just like an actual roasted sweet potato. At the main store on the shores of Lake Toya, you can even enjoy them freshly made. Please try this famous confection, which is filled with the wisdom of the people of Hokkaido.

Imoten

銘菓

There is a confection where we have actually taken our famous 'Wakasaimo' and deep-fried it. This is the limited-edition 'Imoten,' which can only be tasted at the Toyako Main Store. It is a dish where the renowned Wakasaimo—a confection that recreates the taste of roasted sweet potato without using actual sweet potatoes—is fried to a crisp, tempura-style. The contrast between the crunchy exterior and the meltingly soft interior is exquisite, and you can enjoy it piping hot right at the shop as soon as it's fried. It offers a unique deliciousness that can only be experienced when freshly made, differing from when it has cooled. This is a flavor exclusive to those who visit our main store. Because you can only encounter it when visiting Toyako, every bite becomes even more special. Please enjoy a mouthful while strolling along the lakeside.

Yoitomake

銘菓

Named after the rhythmic chant used when loading and unloading logs, this is a famous confection from Tomakomai. Yoitomake is a roll castella produced by Sansei. Reflecting the character of Tomakomai as a paper-making city, the sweet is designed with the motif of logs being transported to factories; its name originates from the labor chant 'Yoito-make' used during log loading/unloading. It features a generous amount of jam made from Haskap, a rare berry native to Hokkaido, wrapped inside and also spread on the outside to represent tree bark. Since its release in 1953, the combination of sweet and sour jam with simple castella has remained popular. Often called 'Japan's most difficult confection to eat,' the luxurious amount of jam—so much that it makes your hands sticky—creates an unforgettable flavor. It is a one-of-a-kind masterpiece that reflects the local culture of Tomakomai.

Trappist Cookies

洋菓子

With a single bite, a crisp texture is followed by the gentle aroma of rich fermented butter. It is a simple and deeply flavorful cookie that evokes the tranquility of the monastery. These are crafted at the Trappist Monastery in Hokuto City. Established in 1896 (Meiji 29) by monks who arrived from France, it is the first monastery for men in Japan. Around 1897 (Meiji 30), the monks created fermented butter, and in 1936 (Showa 11), they released cookies made with that very butter to the world. This is a handmade flavor that has been preserved through days of prayer. Because they are simple, the flavor of the butter truly stands out. A staple Hakodate souvenir.

Hakodate Gome Kombu Senbei

和菓子

With a crispy, light texture and a gentle aroma of the sea, the unique umami of Gome Kombu spreads with every bite. It is a unique rice cracker that can only be tasted in Hakodate. The ingredient used is the rare "Gome Kombu," which grows only in the waters near Hakodate and its surroundings. It earned its name from the basket-like textured pattern on its surface. It is characterized by a particularly strong viscosity among kelp varieties due to its high mucilage content, which serves as a thickening agent. While it was once often overlooked because it was harvested alongside Ma-kombu, it is now one of Hakodate's most iconic seafood treasures. A single cracker that captures the crispy essence of local blessings, truly unique to Hakodate.

Snuffle's Cheese Omlet

銘菓

A cheesecake that gently melts the moment it touches your mouth. Snuffle's Cheese Omlet was born in Hakodate in 2000. It was created as a confection utilizing local ingredients, following a request from an airline that wanted a souvenir available at the airport. The name comes from its melting texture, similar to a soft-boiled omelet, achieved by infusing cheese flavor into souffle batter. We are committed to delivering freshly baked goods every day without freezing, using fresh eggs and cheese from Hokkaido. With its fluffy melt-in-the-mouth texture and gentle sweetness, it is a classic Hakodate souvenir with fans nationwide. It is a treat you will never forget once you've tasted it.

Trappist Cookies

銘菓

These are a specialty cookie of Hokuto City, quietly baked by monks. Trappist Cookies are produced by the 'Our Lady of the Lighthouse Trappist Monastery' located in Hokuto City. It is the first monastery for men in Japan, founded by monks who arrived from France in 1896 (Meiji 29). The monastery has been engaged in making fermented butter since the Meiji era, and these cookies were born in 1936 (Showa 11) by utilizing that tradition. The dough, kneaded with fermented butter, features an attractive texture that melts in your mouth after a crisp initial bite. With their rich aroma of fermented butter and moderate sweetness, they are a representative confection of Hakodate and Southern Hokkaido. You can enjoy a flavor that is simple yet profound.

Shibetsu Yokan

銘菓

While Shibetsu Town is famous for its salmon and salmon roe, there is actually a unique treat found only in this region within the world of sweets. As a local specialty of Shibetsu, Yokan (sweet bean jelly) has been cherished by the community for a long time. Although the town has a strong image of seafood, this simple, sweet Yokan—perfect for accompanying tea—has also been loved by the locals. Its smooth texture and elegant sweetness provide a gentle comfort during a break from busy daily life. Shibetsu is a sacred land for salmon at the foot of Shiretoko. After enjoying the bounties of the sea, please take a moment to relax with this sweet treat. It is a dish you'll want to savor slowly with a freshly brewed cup of tea. The charm of this land truly extends beyond just the sea.

Kitami Hakka Candy

和菓子

When you put it in your mouth, the refreshing sensation of natural peppermint drifts smoothly through your nose. It is a candy with a cool, refreshing aftertaste that helps refresh your mood. Kitami was once a "Peppermint Kingdom," accounting for approximately 70% of the world's peppermint production. Around 1938-1939, it reached its peak with a cultivation area of 21,000 hectares and an oil wholesale volume of 780 tons. However, due to the liberalization of imports in 1971, the domestic industry declined, and the Kitami Hakka factory closed in 1983. Kitami Hakka Tsusho, the maker of this candy, was founded the following year with the mission "not to let the light of the region's peppermint go out." The retro packaging also quietly breathes with the history of Kitami.

Akai Silo (Red Silo)

洋菓子

When you insert a fork, the moist, rich cake crumbles delicately. This cheesecake is rich in milky aroma, using plenty of Hokkaido-grown milk, wheat, condensed milk, and eggs. Released in 1996 by Seigetsu, a long-established shop in Kitami. The name, inspired by the brick silos that were once seen all over Hokkaido, embodies the desire to continue conveying the deliciousness of Hokkaido. During the 2018 PyeongChang Olympics, it became a nationwide sensation after the Japanese women's curling team, 'Loco Solare,' was seen enjoying it between matches. This led to a surge in orders and frequent sell-outs. It is a pride of Kitami that has created quite a stir.

Mint Yokan

和菓子

As you take a bite, the gentle sweetness of the yokan is followed by a refreshing burst of mint coolness. Despite being a traditional Japanese sweet, it feels remarkably breezy and leaves a clean aftertaste—a mysteriously addictive flavor. This confection is crafted by Seigetsu, a long-established confectionery shop in Kitami. It has been a flagship item since the company's founding in 1935, representing a unique wagashi that honors Kitami's history as a once world-leading mint production center. The concept of infusing the freshness of locally grown mint into yokan preserves the memory of the 'Mint Kingdom' even today. We recommend enjoying it chilled, alongside cold water or barley tea. It is a distinctive treat that allows you to experience the history of Kitami in a single bite.

Trappist Cookies

銘菓

There are simple butter cookies baked along with the prayers of monks. These are the Trappist Cookies of Hokuto City. Established in 1896, the Trappist Monastery is the first monastery for men in Japan. These cookies were born in 1936 using homemade fermented butter, the result of many years of research by the monks. They are characterized by the rich aroma unique to fermented butter and a texture that melts in your mouth after a crisp bite. Because they are simple, the quality of the ingredients truly stands out. It is a heartfelt flavor born from the disciplined life of the monastery. Please enjoy them as a classic souvenir from Hakodate.

Yubari Melon Jelly

銘菓

This product captures the flavor of the 'King of Fruits' in a delightful, jiggly texture. Hori's 'Yubari Melon Pure Jelly' was born in 1987 from a desire to share this deliciousness with as many people as possible. It is a long-selling product created after approximately two years of development, using a luxurious amount of ripe Yubari melon fruit. The greatest charm is the unique 'melting texture' characteristic of melons, which smoothly melts on the tongue. The rich aroma and luscious, refreshing fruit juice spread throughout your mouth. It has been selected as an in-flight snack for Japan Airlines for 10 consecutive years and has won the Grand Gold Medal at the Monde Selection. It is the perfect treat, whether as a souvenir or a reward for yourself.

Royce' Nama Chocolate

チョコ

With just one bite, it melts away almost instantly without the need to chew. This silk-like smoothness is only possible because of the abundant use of Hokkaido fresh cream. With a moisture content of approximately 17%, it is among the softer varieties of nama chocolate. The signature "Au Lait" is an authentic classic, combining carefully selected milk chocolate with Hokkaido fresh cream. A gentle sweetness spreads mellowly, followed by the lingering bitterness of cocoa powder. It is a dangerously delicious treat that makes you want to reach for one piece after another. Because it requires refrigeration, you can enjoy a melt-in-your-mouth texture that feels as if it were freshly made. It also pairs beautifully with coffee or red wine.

Jaga Pokkuru

スナック

When you open the bag, thin potato sticks tumble out. With a single bite, a pleasant crunchy sound accompanies the spreading natural, fluffy sweetness of the potato. Because they are cut whole with the skin on, both the umami and the savory aroma remain intact. The key to the flavor is Okhotsk salt, produced from the brackish waters of Lake Saroma. Its mellow saltiness gently enhances the taste of the 100% Hokkaido potatoes. The salt is used sparingly, ensuring the sweetness of the potato remains the star of the show. As a Hokkaido-exclusive snack by Calbee, it is incredibly popular as a souvenir. Each bag is a perfectly portioned size, with a light texture that makes you want to keep opening them one after another.

Niseko Beer

クラフトビール

A drink after working up a sweat through skiing or outdoor activities is truly exceptional. Niseko's craft beer makes such moments even richer and more special. This local beer is brewed using spring water from Mount Yotei and carefully selected ingredients. The flavors produced by this Niseko brewery are sophisticated, befitting an international resort, and feature a wide variety of unique characters. The lineup ranges from refreshing styles that quench your thirst to those where you can savor the aroma and bitterness. Sipping Niseko craft beer while gazing at the majestic nature is the ultimate reward to conclude your day. Please try to find your favorite bottle.

Otokoyama

日本酒

When poured into a cup, it is a clear and pure sake. With a single sip, a clean, light, and dry taste without any impurities glides across the tongue, followed by a gentle rise of rice umami and a gorgeous aroma. It has a sharp finish and enhances the flavor of food without overpowering it. The foundation of its flavor is supported by subsoil water that arrives from the Daisetsuzan mountains after a long journey. Pure water and carefully selected sake-brewing rice create this elegant dry sake in the land of Asahikawa. In 1977, it became the first Japanese sake to win a gold medal at the Monde Selection, and since then, it has accumulated numerous awards as a highly skilled brand. Its character changes whether served chilled or warm, quietly complementing the side dishes of the North.

Kokushi Muso

日本酒

When poured into a glass, a clean aroma rises, followed by a masculine, sharp dryness that glides down the throat. It is the perfect food-pairing sake, enhancing the flavors of dishes without overpowering them. Brewed by Takasago Shuzo in Asahikawa. Upon its release in 1975, its refreshing dryness gained widespread acclaim, igniting the nationwide boom for light and dry sake. The name originates from the Chinese 'Records of the Grand Historian,' inspired by the anecdote describing the famous Han dynasty general Han Xin as 'Kokushi Muso' (a peerless talent unparalleled under heaven). It is said that the third-generation brewery owner chose this name with the wish to create 'a sake that is second to none in the world.' A one-of-a-kind dry sake nurtured by the pure waters of the Daisetsuzan Mountains.

Takasago Shuzo

日本酒

This local sake has continued to be brewed in Asahikawa with the aim of creating a sake that is second to none in the world. Takasago Shuzo was founded in 1899 as Kohiyama Shuzoten. The name of its flagship brand, 'Kokushi Muso', originates from an anecdote in China's Records of the Grand Historian, where the famous general Han Xin was praised as a 'Kokushi, Muso' (an outstanding person with no equal in the world). With the third-generation owner's wish to create a sake that would be passed down to future generations, the brand has spread its name nationwide as a dry local sake since its release in 1975. Asahikawa is a cold region ideal for sake brewing due to its significant temperature fluctuations. Brewed with the pure underground water of the Daisetsuzan mountain range, this dry sake is a perfect supporting actor for northern dining, pairing beautifully with Asahikawa ramen and salt-seasoned hormone (offal).

Gogo Shusei Daisetsunokura

日本酒

Brewed in Asahikawa, a region also known as the 'Nada of the North,' this is a local sake that truly embodies Hokkaido. Daisetsunokura is the flagship brand produced by Gogo Shusei's Asahikawa brewery. Asahikawa has long been praised as a land suitable for sake brewing, possessing the perfect combination of rice, water, and temperature, earning it the nickname 'Nada of the North.' The brewery is deeply committed to using local ingredients, utilizing high-quality sake rice grown in Hokkaido and the pristine waters from the Daisetsu mountain range for brewing. While incorporating the latest technologies, the brewery continues a meticulous brewing process that relies on artisanal skills for koji making and fermentation management. The result is a clean, refreshing taste that brings out the inherent goodness of Hokkaido's ingredients without being overwhelming. It is a versatile bottle that serves as an ideal companion for daily meals, perfect as a 'food-pairing sake' from the north.

Daisetsu Local Beer

クラフトビール

Toasting with local beer after visiting the zoo is becoming a new standard in Asahikawa. Daisetsu Local Beer is a craft brewery born in Asahikawa in 1996. Utilizing a building that is a repurposed red brick warehouse built during the Meiji era, they continue to brew beer using local ingredients. Their specialty lies in making abundant use of Hokkaido's blessings, such as subsoil water from the Daisetsuzan mountains and wheat harvested from neighboring towns. With an award-winning history in one of Japan's largest beer contests, you can enjoy six varieties of craft beer, ranging from crisp pilsners to more unique brews. A glass enjoyed alongside the atmosphere of this historic building is truly exceptional. It is a local pride craft beer that you'll want to drink to conclude your Asahikawa sightseeing tour.

Niseko Shuzo

日本酒

At the doorstep of Niseko, a world-class ski resort, lies a historic sake brewery: Niseko Shuzo in Kutchan Town. Since its founding in 1917 (Taisho 5), this long-established brewery has been beloved by the local community. Using the snowmelt from Mount Yotei as brewing water, they craft sake that reflects the natural environment of Hokkaido. Their signature winter-exclusive cloudy sake, 'Ezo no Homare,' is a hand-bottled unpasteurized (namazake) sake where live yeast remains active in the bottle. Although it requires refrigeration, its smooth flavor captivates many fans. This local sake is born from the pure waters nurtured by Niseko's great nature. Between skiing or sightseeing, please take a moment to slowly savor a glass that is unique to this land.

Fukuji

日本酒

With a single sip, a clear umami flavor spreads, brewed using the subsoil water of Akan. When enjoyed alongside Kushiro's robatayaki (fireside grilling) and seafood, it is a local sake that allows you to experience the entire food culture of this port town. The brewer is Fukuji Sake Brewery, the sole brewery in Kushiro. Founded in 1919 as Shikishima Shokai, a merchant dealing in various alcoholic beverages, they built their current brewery in the Sumiyoshi district in 1922 and began brewing "Fukuji." As its auspicious name suggests—meaning "to govern good fortune"—it is a drink that brings happiness to the local community. Approximately 90% of the ingredients are Hokkaido-grown rice, and it is brewed with pure water filtered by the nature of eastern Hokkaido. It is Kushiro's pride, a local sake polished by the harsh winters of eastern Hokkaido.

Kobayashi Sake Brewery - Kita no Nishiki

日本酒

"Adorning the northern lands with brocade" — there is a sake that embodies this ambition in its name. Founded in 1878, 'Kita no Nishiki' is the flagship brand of Kobayashi Sake Brewery, a long-standing establishment in Kuriyama Town. Kobayashi Sake Brewery has continued its brewing traditions in a region that once flourished with the Yubari coal mines. Brewed using underground water from the Yubari mountain range and Hokkaido-grown rice, their sake is characterized by a mellow and deep flavor. The brewery buildings, constructed between the Meiji and Taisho eras, are designated as National Registered Tangible Cultural Properties and are part of the Japan Heritage components. It is a popular spot where you can tour the historic brewery and enjoy tastings. Please take your time to savor a glass of Hokkaido's terroir, passed down through long periods of history.

厚岸ウイスキー (Hakkoda Whisky)

ウイスキー

A rising star of Japanese whisky born in Akkeshi, whose every release is eagerly awaited by fans around the globe. Akkeshi Distillery began experimental maturation in 2013 and commenced distillation in 2016. Its goal was to create a characterful, smoky, and peaty whisky, reminiscent of Scotland's Isle of Islay. Located near the wetlands of Akkeshi Bay, the cool summers and frequent sea mists create an ideal environment for whisky maturation. It has now become so well-known that it is affectionately referred to as 'Japanese Islay.' A powerful yet delicate dram nurtured by the cool northern lands. An existence that demonstrates the new possibilities of Japanese whisky.

Kita no Katsu

日本酒

This is a fine sake from Nemuro, brewed in the easternmost part of Japan. Kita no Katsu is a Japanese sake brewed by Usui Katsusaburo Shoten, founded in Meiji 20 (1887). The founder, who moved from Niigata, began sake brewing in Nemuro—a place where rice does not grow—out of a desire to provide more affordable sake to the local people, as sake transported from places like Osaka was expensive. As the easternmost brewery in Japan, they continue to uphold their traditions to this day. Its specialty is a dry, crisp flavor achieved through low-temperature fermentation that takes advantage of the severe winter cold. When paired with Nemuro's seafood, such as 꽃게 (flower crab) or Pacific saury, the flavors of both are enhanced. It is a rare sake sometimes called a 'phantom local brew,' making you want to savor it slowly at this remote edge of the land.

Chitose-tsuru

日本酒

When poured into a glass, the gentle aroma of rice wafts up. Brewed with subsoil water from the Toyohira River, the sake has a crisp, clear taste that pairs beautifully with Hokkaido's seafood. It is brewed by Nippon Seishu, the sole brewery in Sapporo. Its roots trace back to 1872, when Yojiemon Shibata arrived from Noto and opened a sake brewery. In 1928, eight sake brewing companies merged to form the current company, at which time "Chitose-tsuru" was born. The brewing water is subsoil water drawn from 150 meters underground from the Toyohira River. The name embodies a wish for a thousand years of prosperity. A historic cup to be enjoyed in the land of Sapporo.

Sapporo Classic

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When poured into a glass, fine bubbles rise, and the golden color appears clear. With a single sip, you can taste the distinct sweetness and richness of the malt, unique to its 100% malt composition. Despite this, the aftertaste is clean and refreshing, leaving a crisp finish. A draft beer made using fine aroma hops recognized by brewers worldwide and 'Kitanohoshi' barley malt. It has a balanced mouthfeel—neither too heavy nor too light—making it a perfect companion for Hokkaido's dining tables. Paired with Genghis Khan (lamb BBQ) or seafood, both food and drink will flow effortlessly. A local pride that can only be purchased in Hokkaido. In autumn, the 'Furano VINTAGE,' made with freshly picked hops from Furano, also makes an appearance. A glass enjoyed in the northern lands is truly exceptional.

Takizawa Winery

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The Sorachi area has been attracting attention in recent years as a wine-producing region in Hokkaido. Located within this area in Mikasa City is Takizawa Winery. These wines are produced by carefully fermenting grapes grown in the cool climate of the Sorachi region, one by one. The winemaking process honestly reflects the terroir (the character of the land) of Hokkaido, creating a pleasant harmony between refreshing acidity and rich fruitiness. The charm lies in the delicate flavor that only small-scale, handmade production can achieve—a quality impossible to replicate in large-scale factories. Each bottle offers a sense of warmth, as if you can see the face of the maker. Please take your time to enjoy these wines, nurtured by the nature of Hokkaido, paired with delicious food. You are sure to find your new favorite bottle.

Gohou

日本酒

A cup that reflects the climate of Donan, born from a new brewery. 'Gohou' is a sake brewed by Hakodate Brewing in Nanae Town. Hakodate Brewing is the 14th brewery to be established in Hokkaido, marking the first time in 35 years that a brewery has been born in the Donan region. With the theme of 'Donan Terroir,' they aim to infuse the nature of this land directly into their sake, using sake rice such as Ginpu, Kumetsume, and Kitashizuku grown under contract in the Ono Plain, along with the subsoil water from Mount Yokotsu. The name 'Gohou' embodies the desire to brew sake using the treasures of the local region. With the free-spirited ideas unique to a new brewery and ingredients nurtured by the earth of Donan, this is a noteworthy bottle that will carry the future of Hokkaido sake.

Otaru Beer

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When poured into a glass, the rich aroma of live yeast gently wafts up. This is an authentic, full-bodied craft beer finished without filtration or heat treatment, faithfully adhering to traditional German brewing methods. It is brewed at the Otaru Beer Zenibako Brewery. Following the German 'Reinheitsgebot' (Beer Purity Law) of Bavaria, it is carefully crafted using only malt, hops, water, and yeast. Because it undergoes neither filtration nor heat treatment, you can enjoy the deep flavor derived from the yeast and the freshness that only comes with being freshly made. Tasting it fresh in the canal city of Otaru makes every sip truly exceptional. This is an authentic craft beer designed to be enjoyed alongside the nostalgic atmosphere of a port town.

Takaragawa

日本酒

With a single sip, a soft umami flavor born from pure water and Hokkaido rice spreads across the palate. Its clean taste harmonizes beautifully with fresh Otaru sushi. The brewer is Tanaka Sake Brewery, founded in 1899 (Meiji 32). It is the sole remaining brewery in Otaru. All their sake is Junmai-shu, using only 100% Hokkaido-grown sake rice, including rice from Niseko Town. A key feature is their "four-season brewing" method, which utilizes Hokkaido's cool climate to brew sake throughout the entire year. The flagship brand, "Takaragawa," was named after the pure water and rice that are as precious as treasure. This is a local sake with over 120 years of history, having long been a staple at the dining tables of Otaru.

Hokkaido Wine

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Otaru is an essential city when discussing Japanese wine. Hokkaido Wine's headquarters and winery are located in Otaru, boasting one of the top production volumes in Japan. They collect grapes from approximately 400 contract farmers spanning various municipalities within the prefecture, bringing out a refreshing acidity and fruity flavor created by the cool climate. They also operate 'Tsurunuma Winery,' one of Japan's largest private vineyards, in Uruka Town. With a commitment to local grapes, their wines capture the cool terroir of Hokkaido directly in every bottle. Their lineup is wide-ranging, from affordable classics to authentic premium varieties, offering the joy of selecting the perfect match for your cuisine. This is a pride of Otaru that has helped pioneer the possibilities of Japanese wine.

Tanaka Shuzo

日本酒

The only remaining local sake brewery in Otaru. Tanaka Shuzo was founded in 1899 (Meiji 32). While Otaru once boasted many breweries, this is now the sole survivor. Their flagship brand, 'Takaragawa', is carefully brewed using 100% Hokkaido-grown rice and brewing water formed from the snowmelt of Mount Tengu through many years of filtration as underground water. A major feature of this brewery is its 'four-season brewing' process, producing sake throughout the entire year. In this historic brewery that retains the atmosphere of the Meiji era, visitors can take brewery tours, making it a popular spot to enjoy both Otaru sightseeing and Japanese sake at once. It is a place where you will want to slowly savor the clear-tasting local sake along with the essence of the land.

Kamikawa Taisetsu Sake Brewery

日本酒

In 2017, the first new sake brewery since the post-war era was born in Hokkaido: Kamikawa Taisetsu Sake Brewery in Kamikawa Town. By transferring the license of a brewery in Mie Prefecture that had suspended production to Kamikawa Town, they made a fresh start. Their clear flavor, brewed using underground water from the Daisetsuzan mountains and Hokkaido-grown sake rice such as 'Suisei,' has gained a reputation for showcasing new possibilities for sake. Currently, they carry out unique brewing operations across three locations: Midorigaoka Kura, Heikun Kura, and Gorino Kura. This is a new type of sake born in Hokkaido, created with the passion of young brewers. Please pour a glass and experience its pure, clean taste for yourself.

Niki Wine

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Niki, a town famous for its fruits, is now attracting intense attention as a wine-producing region. In Niki Town, several wineries are scattered throughout the area, including Domaine Brez. The climate of this land, which has traditionally been prosperous in fruit cultivation, is also well-suited for grape growing. As each producer competes with their unique character, the region is increasing its presence year by year as a new wine production area within Shiribeshi and Hokkaido. It is an area of great interest where you can enjoy the luxury of visiting wineries to encounter bottles that reflect the character of the land. Please experience the current state of the continuously evolving Hokkaido wine scene with your own palate through Niki's wines.

Kiyosato Potato Shochu

焼酎

In fact, Japan's very first potato shochu was born right here in Kiyosato Town. Released in 1979, this is a product of pure determination; town officials were dispatched to the National Tax Agency's Brewing Laboratory, and repeated experimental brewing was conducted in a closed-down junior high school to perfect it. Upon its release, the first product, 'Kiyosato,' sold out repeatedly on its very first day. It was so popular that additional orders could not keep up with demand. Brewed using Kiyosato-grown potatoes and subsoil water from Mount Shari, it features a crisp and clean finish. When enjoyed on the rocks or with soda, the gentle sweetness of the potato subtly spreads across the palate. We invite you to experience this unique shochu born in Hokkaido.

Chitose Wine

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Right next to New Chitose Airport, you can encounter a bottle that truly embodies Hokkaido. The operator of Chitose Winery is Hokkaido Chuo Wine, which has dedicated itself solely to winemaking since its founding in 1988. The first thing that catches your eye is the heavy stone cellar built with Sapporo soft stone, nestled on a hill in the city center. Using Kerner and Pinot Noir grown in contract vineyards in Yoichi Town, as well as Chitose's specialty fruit, Haskap, they bring out a refreshing acidity and rich fruitiness unique to this cool climate. In particular, the Haskap fruit wine is a rare find that you can only encounter here. With a reservation-based tour, you can enjoy tastings after seeing the brewing site. Please be sure to stop by at either the beginning or the end of your journey.

Kirin Beer Chitose Plant

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For beer lovers, this is a must-visit spot during a trip to Hokkaido. The Kirin Beer Hokkaido Chitose Plant uses the pure waters of the Naibetsu River, a tributary of the Chitose River, to create its carefully crafted brews. During the approximately 90-minute factory tour, you can touch the raw ingredients to check their aroma and observe the brewing process up close. A particular highlight is the popular tasting comparison between 'Ichiban Shibori' (first press) and 'Niban Shibori' (second press) malt wort, which are not usually available to drink. The exceptional freshness and the fine texture of the foam are truly extraordinary. After the tour, we recommend enjoying freshly made beer alongside Genghis Khan (grilled mutton) or lamb chops. Its convenient access near New Chitose Airport is also a great plus.

Sobetsu Wine

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In the town of Sobetsu, a town of fruits overlooking Lake Toya, winemaking is also practiced. With volcanic soil brought about by the eruption of Mount Usu and a relatively mild climate tempered by Lake Toya, the terroir cultivated through many years of fruit cultivation is also reflected in grape growing. The wines produced by the Sobetsu winery are finished as bottles that honestly reflect the individuality of the land. The charm lies in the fruity and approachable taste, true to a town of fruits. Why not pour a glass of Sobetsu wine while gazing at the magnificent views of Lake Toya and Mount Usu and savor it slowly? It will make your travel moments even more special.

Kunimare

日本酒

"A fine sake rarely seen even in this nation" — there is a brewery that put that very wish into its name. Located in Mashike, Kunimare Sake Brewery is known as one of Japan's northernmost breweries, established in 1882. Using the pure snowmelt from the Shokanbetsu mountain range that towers behind it as brewing water, artisans following the lineage of Nanbu Toji carefully brew each batch in this frigid land. Since its founding, they have continued to preserve traditional manual craftsmanship without relying solely on machinery. Their sake, with its elegant and clear taste, is a cup truly worthy of its name. We invite you to visit the historic wooden brewery and savor this renowned sake of the north.

Tokachi Wine

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As you tilt your glass, the powerful yet rich flavors of grapes grown in the northern lands unfold. It is a cup that feels as though the harsh yet magnificent nature of Tokachi has been captured within. It was born in 1963. Facing financial difficulties due to repeated cold damage and earthquakes, Ikeda Town launched this project as Japan's first municipal wine in an effort to rebuild the town. It all began when the mayor at the time took notice of the wild grapes ripening heavily in the autumn fields. The passion of the pioneers who challenged themselves with grape cultivation in this frigid land lives on today in the 'Ikeda Wine Castle' that towers over the hills. This is a proud bottle from Tokachi that paved the way for the town's future.

Obihiro Beer

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When poured into a glass, the fragrant aroma of malt and a pleasant bitterness rise up. It is a local beer that allows you to taste the blessings of the vast Tokachi Plain exactly as they are. Produced by 'Rancho El Paso,' a restaurant providing pasture-raised pork, this brand was born in 1996. The starting point for this single glass was the desire held by the brewer during their training period in Germany: "I want to make beer using local ingredients rather than materials sourced from outside." In Tokachi, many craft beers are being created that utilize local specialties such as malt and corn. A luxurious moment to savor the blessings of the Tokachi earth in liquid form.

Tokachi Wine

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In this extremely cold region, the entire town grows grapes and brews wine—Tokachi Wine is the first wine ever produced by a Japanese municipality. In the early Showa era, Ikeda Town endured many hardships due to frequent earthquakes and severe cold damage. Under the initiative of the then-mayor, the town decided to challenge themselves with winemaking using mountain grapes that are resistant to the cold. In 1963, they obtained their license, marking the first time a municipality in Japan ventured into wine brewing. The following year, Tokachi wine won a bronze medal in an overseas competition, becoming a source of pride for the town. Tasting wine at the 'Wine Castle' standing atop the hill and pairing it with local Tokachi ingredients is an experience unique to this town. Every glass is filled with a story of pioneering spirit born from adversity.

Ikeda Brandy

ブランデー

Quietly maturing into an amber hue within the Wine Castle—this is a brandy born from Ikeda Town, the home of Tokachi Wine. Brandy is a spirit made by distilling wine grapes and aging them in barrels over a long period. In Ikeda Town, which produced Japan's first municipal wine, this expertise has been applied to brandy production at the Ikeda Wine Castle facilities. Grapes nurtured by the land of Tokachi transform over many years into a mellow, exquisite drink. With a rich aroma and a smoothness that melts on the palate, it is a hidden gem essential to the story of Ikeda Town's fruit wine culture, alongside its famous wines.

Sanzakura Sake Brewery

日本酒

Looking ahead to the next hundred years, the entire brewery has moved. Sanzakura Sake Brewery was founded in Meiji 10 (1877). Originally an established brewery that brewed sake in Nakatsugawa City, Gifu Prefecture. However, due to the aging of the brewery buildings and the impact of global warming, stable sake production was becoming increasingly difficult each year. To ensure that Sanzakura continues to be passed down for the 'next hundred years,' the path chosen was a relocation to Higashikawa Town, a place blessed with pure, clear water. In 2020, in its 143rd year since founding, the brewery took a new step forward in the northern lands. Experience a new flavor born from the meeting of Daisetsuzan's snowmelt water and Hokkaido-grown rice. Please enjoy a glass that embodies the determination of the brewers.

Tantakatan

焼酎

We want even those who are not fond of shochu to try this—a unique alcohol born in Shiranuka Town, featuring the refreshing aroma of shiso. Tantakatan was created through a partnership between Shiranuka Town and Godo Heizo, with the aim of making the most of the town's specialty, red shiso. Released in 1992, this shiso shochu uses pure snowmelt from the Daisetsuzan mountain range in Hokkaido to tightly encapsulate the refreshing sensation of shiso. The somewhat unusual name is derived from the place name "Tantaka," the origin of the shiso, and it is said that a word meaning "to talk/speak" in the Ainu language was added to it. Whether enjoyed on the rocks, with soda, or with hot water, its crisp finish makes it a perfect bottle to greatly expand your world of alcohol.

Goryo

日本酒

As you tilt the glass, a soft umami characteristic of Hokkaido rice spreads across the palate with a clean finish. It is a clear-tasting local sake that pairs beautifully with Hakodate's seafood cuisine. Brewed by Hakodate Goryo-no-Kura. This brewery is actually a brand-new establishment that opened in 2024. In the Kameo district, where many breweries once existed, production had ceased during the Showa era. "Goryo" is the first local sake to be born in Hakodate in approximately half a century. The brewing process utilizes ultra-soft water from the Matsukura River system in Hakodate, along with Hokkaido rice varieties such as Suisei, Ginpu, and Kitashizuku. It is a new pride of Hakodate, relighting a flame that had once gone out.

Hakodate Wine

地ワイン

With a single sip, the refreshing acidity of grapes nurtured by the cool northern land spreads across your palate. Its clean finish pairs perfectly with both Hakodate seafood and Western cuisine, making it a reliable addition to any dining table. Produced by Hakodate Wine, located in Nanae Town near Hakodate. Nanae is considered the birthplace of Western-style agriculture in the region, with grape cultivation and fruit wine production dating back to the Meiji era. Its roots trace back to 1932, when wild grapes from the vicinity of Mount Komagatake were brewed. In 1973, the brewing division became independent, and in 1984, the headquarters moved to Nanae Town, adopting its current company name. This is a wine that carries a history of over half a century as a pioneer of Donan (Southern Hokkaido) wine.

Hakodate Beer

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The perfect pint to accompany a stroll through the port city of Hakodate. Hakodate Beer is the first craft brewery to be established in Hakodate, founded in 1996. We brew our beer using a meticulous process with 100% natural water from Mount Hakodate. Our charm lies in our diverse range of unique varieties, such as our fruity-scented Weizen and our crisp, bitter Kölsch. Savoring a freshly brewed glass within our atmospheric brick building offers an exceptional experience. One of the joys is being able to choose based on your mood, whether you crave a fruity aroma or a clean bitterness. As you walk through the exotic streets of Hakodate, we invite you to enjoy our pride-of-the-local craft beer.

Furano Wine

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Taking advantage of a climate similar to the famous wine regions of Europe, Furano has continued to produce wine for half a century. The producer of 'Furano Wine' is the Furano City Grape and Fruit Research Institute, a rare municipally operated winery established in 1972. Its history began with the cultivation of wine grapes on land where there were once no grapevines at all. They cultivate 'Furano No. 2,' an original variety created by crossbreeding high-sugar wild mountain grapes, and in 2005, they produced Japan's first ice wine. The wine is characterized by a refreshing acidity unique to the basin region. With factory tours and tastings available, it has become a staple spot for Furano sightseeing.

Okhotsk Beer

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When poured into a glass, the brilliant aroma of hops and the rich umami of malt rise beautifully. This is an authentic 100% malt beer made using only malt, hops, water, and yeast, without any adjuncts. It is brewed at the Okhotsk Beer Factory in Kitami City, which was one of the first breweries in Japan to obtain a craft beer brewing license in 1994. The inspiration came in 1987, when local residents visited Bavaria, Germany, and were deeply impressed by the authentic beer there. This unfiltered beer is a special brew that can only be tasted at this brewery in Kitami. A dedicated craft beer born from the land of Okhotsk.

Drift Ice Draft

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This is a rare type of blue beer found even in the wider world. Drift Ice Draft is a craft beer (low-malt beer) produced by Abashiri Beer. Its eye-catching, clear blue color is inspired by the 'drift ice,' a winter staple of the Sea of Okhotsk. This color is derived from natural gardenia pigments, and the brewery shows its dedication by using actual melted drift ice in the brewing water. Since its release in 2008, it has garnered attention for its novelty. It features a fruity aroma and a crisp, smooth finish with suppressed bitterness, making it an approachable flavor even for those who do not typically enjoy beer. When poured into a glass, the clear color of the Okhotsk Sea spreads out. It is a drink you will want to enjoy with both your eyes and your palate during the drift ice season.

Nikka Whisky Yoichi

ウイスキー

Seeking the atmosphere of Scotland, one man arrived in this northern land. In 1934, Masataka Taketsuru chose Yoichi as his utopia for whisky making. With a cool and humid climate much like Scotland, the 'direct coal-fired distillation' method that Taketsuru learned while studying abroad has now become a traditional technique seen only here in the world. For 90 years, we have continued to protect this method, which produces a powerful and complex aroma. The ten distillery buildings have also been designated as Important Cultural Properties of Japan. Single Malt Yoichi is born from the land that Taketsuru fell in love with. Beyond a single glass, the story of the northern land unfolds.

Yoichi Wine

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The holy land of Japanese wine can be found in the Shiribeshi region of Hokkaido. In the Shiribeshi area, centered around Yoichi, unique winemakers such as Domaine Takahiko and OcciGabi have gathered one after another, forming a major winery cluster. Grapes like Pinot Noir and Kerner, cultivated by taking advantage of the cool climate, produce delicate and expressive wines that have earned high acclaim worldwide. It has now become a region that attracts intense attention from wine lovers both domestically and abroad. Each bottle of Yoichi wine embodies the unique philosophy of its maker. Why not visit the wineries and taste the current state of Hokkaido wine for yourself?

Kamikawa Taisetsu

日本酒

As you tilt your glass, a clear and transparent flavor gently permeates your body. It is a pure cup, free of impurities, born from the subsoil water of the Daisetsuzan Mountains and Hokkaido rice. Kamikawa Taisetsu Shuzo was established in Kamikawa Town in 2017. This notable brewery was created by taking over a dormant brewery in Mie Prefecture and relocating it to the foot of Mount Daisetsu, the highest peak in Hokkaido. Driven by the ambition to 'revitalize the town through sake brewing,' they aim to convey the beautiful scenery and Hokkaido's food culture through their sake. The brewing process is supported by subsoil water sourced from perennial snow. This is a local sake from a young brewery that is breathing new life into the Hokkaido sake scene.

Kunimare

日本酒

With a single sip, a mellow and clear umami flavor spreads, born from the snowmelt of Mount Shokanbetsu. While it is a crisp, dry sake, it passes through the throat with a gentle clarity. The brewer is Kunimare Sake Brewery, which has continued in Mashike Town since 1882 (Meiji 15). It is the northernmost existing sake brewery in Japan. The pure soft water springing from Mount Shokanbetsu, at an altitude of 1492 meters, supports this flavor. It is said that the name 'Kunimare' was changed in 1920 (Taisho 9) in honor of the Meiji-era great general, Nogi Maresuke. The historic brewery offers tours and attracts many travelers. This is the northernmost local sake, a pride of Mashike, a port town that once flourished with herring fishing.

Niseko

日本酒

When poured into a glass, a clear and soft flavor, brewed with pure snow water, spreads across the palate. Tasting this local sake in the world-class resort of Niseko makes for a truly special travel experience. Brewed by Niseko Shuzo in Kutchan Town, this is a long-established brewery founded in the Taisho era, located at the foot of Mount Yotei. For brewing, they use the snowmelt from the Niseko mountain range and the 'Yotei Mountain Fukiage Spring Water' from Kyogoku Town, which has been selected as one of Japan's 100 Best Waters by the Ministry of the Environment. This mineral-rich water has traveled through the earth over many years. A key feature is their commitment to producing undiluted sake (genshu) without water adjustment. This is a clear, local sake of Niseko, nurtured by the snow and water of Mount Yotei.

Furano Wine

地ワイン

When poured into a glass, the crisp flavor of grapes grown in the northern lands spreads across your palate. Enjoying it alongside the scenery of Furano, famous for its lavender fields, will make your travel memories even richer. The wine is produced by the Grape and Fruit Research Institute, which is operated by Furano City. It was established in 1972 with the goal of transitioning from rice-centered agriculture to viticulture on sloped lands. The much-anticipated 'Furano Wine' was finally released in 1978. A winery operated by a local government is rare in Japan, and they have maintained a steadfast commitment to using locally grown grapes. Facility tours are also available. A highly anticipated bottle nurtured by the land of Furano.

Jaga Pokkuru

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📍 旭川空港、新千歳空港、函館空港 ほか42件

A Calbee snack exclusive to Hokkaido, made by cutting Hokkaido potatoes into sticks with their skins on and frying them to a crispy texture. The name is derived from 'Koropokkuru,' a small fairy appearing in Ainu folklore. It was named after these lovely beings said to live under butterbur leaves. For seasoning, we use Okhotsk roasted salt produced near Lake Saroma, which gently enhances the natural, fluffy umami of the potato. Produced only at the Chitose factory in Hokkaido, it is a truly exclusive taste of the region. It is a quintessential souvenir that you simply cannot stop eating once you take a bite.

Hogaja Scallop

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📍 旭川空港、新千歳空港、函館空港 ほか26件

These crispy fritter-style rice crackers are baked at Yamaguchi Aburaya Fukutaro's factory in Koshimizu, Hokkaido. The base of the dough uses potato starch from Koshimizu. Paired with it is the umami of scallops raised in the Sea of Okhotsk. A light mouthfeel, rich scallop flavor, and a hint of spice create a lingering taste that makes you want to keep reaching for more. This is a local fritter cracker made with plenty of Hokkaido ingredients. It is a highly recommended souvenir especially for those who prefer savory snacks over sweet treats.

Chaki Nakayoshi Ushi Butter Candy

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📍 旭川駅

A traditional Hokkaido souvenir marked by an illustration of a cow. Butter candy is a famous confection born in Yakumo, Hokkaido, and is said to have originated from adding butter to starch syrup made from potato starch. Chaki is a confectionery manufacturer in Asahikawa that continues to produce simple candies using Hokkaido-produced butter. The retro cow packaging evokes a sense of nostalgia. As soon as you take a bite, the aroma of butter slowly spreads. It is truly a classic flavor that preserves traditional manufacturing methods. The richness of the butter and a gentle sweetness spread softly in your mouth. It is a beloved Hokkaido souvenir that continues to be enjoyed for its unchanging deliciousness.

Corn Chocolate [Yubari Melon]

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか15件

A Hokkaido-exclusive confection consisting of corn puffs coated in Yubari melon-flavored chocolate. A seasonal flavor that combines the sweet aroma of melon with the light texture of corn.

Minna no Cookie - Hojicha

洋菓子

📍 旭川駅、旭山動物園

A Japanese-style cookie that softly captures the aromatic essence of hojicha within a butter cookie. Hojicha is made by roasting green tea leaves at high temperatures, characterized by its fragrant, clean flavor and pleasant bitterness. By incorporating this rich aroma into a cookie dough made with Hokkaido butter, we have created a gentle yet deep flavor that feels Japanese despite being a Western-style confection. The richness of the butter and the aroma of the hojicha layer together with every bite. Its light texture and the unique bitter aftertaste of hojicha pair well with both coffee and Japanese tea. This is an elegant cookie that offers a moment of relaxation and will be enjoyed by all generations.

Kibana Petitimo White

その他

📍 新千歳空港、札幌駅

This is a white chocolate version of 'Petitimo,' featuring the famous Asahikawa confection 'Kibana' in an easy-to-eat, bite-sized format. Created in 1982 by Tsuboya Sohonten—a company founded in Asahikawa in 1929—'Kibana' is a masterpiece inspired by the diamond dust dancing in the northern lands. It is a fine confection consisting of melt-in-your-mouth white chocolate sandwiched between fragrant almond galettes. This 'Kibana Petitimo' has been made smaller so that its long-loved deliciousness can be enjoyed more casually. Even in this mini size, the exquisite harmony of crispy almond galette and mellow white chocolate remains intact. It is a proud taste of Asahikawa that you can enjoy easily.

Minna no Cookie Melon

洋菓子

📍 旭川駅、旭山動物園

Cookies infused with the flavor of Hokkaido melon. This item allows you to enjoy the fruity sweetness of melon and a crispy texture; since they are individually wrapped, they are also ideal for sharing as souvenirs.

Cake d'Ansky

スイーツ

📍 旭川駅

A moist pound cake baked using ingredients from Hokkaido. The batter, made with plenty of butter, has a fine crumb and an elegant flavor that pairs perfectly with coffee or tea. The pound cake is a European-born baked good named for its recipe, which uses equal parts butter, sugar, eggs, and flour. Because it is so simple, the quality of the ingredients directly reflects in the taste, making it a profound confection. The abundance of Hokkaido's dairy products and wheat further enhances its appeal. Whether as a gift or a treat for yourself, it is an item to accompany a slow afternoon.

Kibana Petitmo Chocolat

その他

📍 新千歳空港、札幌駅、新札幌駅 ほか1件

A chocolate-flavored version of the Petitmo series, which features bite-sized versions of Tsuboya Sohonten's 'Kibana' from Asahikawa. This is a sophisticated treat featuring bitter chocolate paired with almond galette, offering an easy way to enjoy this famous Asahikawa confection.

Melon Mini Black Thunder

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか15件

A Hokkaido-exclusive product that adds melon flavor to Yuraku Seika's Black Thunder. A classic snack for sharing, featuring a crunchy chocolate bar infused with the sweet aroma of melon.

Asahiyama Zoo Club Original Cookies

洋菓子

📍 旭山動物園、こちら

Original cookies available only at Asahiyama Zoo in Asahikawa City. Asahiyama Zoo is a popular zoo nationwide, known for its exhibits that showcase animals in their lively, natural states. The cookies feature the zoo's favorites—such as capybaras, polar bears, and seals—drawn in a heartwarming and adorable style. These crispy baked cookies are so cute they will make you smile just by looking at them. As a limited edition item available only at the zoo's shop, they are perfect as a souvenir or a memento of your visit. They would also make a lovely small gift for animal lovers. Take home your memories of Asahiyama Zoo along with this snack.

Kibana Petit Mo Strawberry

その他

📍 新千歳空港、札幌駅、JR札幌駅構内

An addition to the Kibana Petit Mo series by Tsuboya Sohonten in Asahikawa, featuring a strawberry flavor. This is a gorgeous, limited-edition flavor of an Asahikawa specialty, combining almond galette with the sweet and sour taste of strawberry chocolate.

White Black Thunder

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか36件

A Hokkaido-exclusive version of Yuraku Seika's Black Thunder, coated in white chocolate. The crunchy texture is enhanced by the sweetness of white chocolate, offering a unique Hokkaido twist on the original.

Potato Sesame Cookies

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか10件

Simple and gentle cookies made by Royce, the chocolate brand born in Hokkaido. 'Potato Sesame Cookies' feature potato and sesame kneaded into the dough, with one side coated in smooth chocolate. The crunchy texture and a hint of saltiness serve as perfect accents. Royce is a Sapporo-based confectionery manufacturer famous for its Nama Chocolate. Here, they have elegantly combined the unexpected trio of potato, sesame, and chocolate. The fragrant aroma fills your mouth. Individually wrapped for easy distribution, these cookies have a subtle sweetness. Recommended not only for chocolate lovers but also for those who prefer less sweet treats, these cookies truly let the quality of the ingredients shine.

Asahiyama Zoo Petit Ki-hana

洋菓子

📍 旭山動物園

A small and adorable 'Ki-hana' that you can only encounter at Asahiyama Zoo. 'Petit Ki-hana' is a limited edition collaboration between Asahiyama Zoo and the famous 'Ki-hana' confection from Tsuboya Sohonten, a long-established shop in Asahikawa. The packaging features zoo favorites such as seals and polar bears. 'Ki-hana' is Tsuboya's pride, designed to express the sparkle of diamond dust. It is a masterpiece consisting of white chocolate sandwiched between fragrant almond galettes, and it has long been awarded a Gold Medal at the Monde Selection. While maintaining that same deliciousness, it has been made into an easy-to-eat mini size. Why not choose this one-of-a-kind box as a souvenir of your visit to Asahiyama Zoo?

Tsuboya Pumpkin Pot

和菓子

📍 札幌駅、JR札幌駅構内

A Japanese confection born in Asahikawa, featuring an incredibly adorable pumpkin shape. The 'Pumpkin Pot' is a cute sweet shaped like a pumpkin, crafted by the long-established Tsuboya Sohonten of Asahical. It was created as a milestone confectionery to commemorate the 50th anniversary of Tsuboya's founding. Tsuboya Sohonten is an Asahikawa confectionery established in 1929, known nationwide for its famous sweet 'Kibana.' This confection, produced by such a renowned shop, charms with the natural sweetness of pumpkin paste and its unique appearance. It is beloved as a popular product following in the footsteps of Kibana. The heartwarming pumpkin flavor is enjoyed by all generations. It is a fun-looking local specialty characteristic of Asahikawa.

Hokkaido Sakebushi Maru

その他

📍 旭川空港、新千歳空港、函館空港 ほか12件

A savory rice cracker (okaki) that will delight even those who do not prefer sweets. 'Hokkaido Sakebushi Maru' is a rice cracker made using salmon flakes (sakebushi), produced by the famous Obihiro confectionery Ryogetsu. It is a somewhat rare item that uses 'sakebushi' instead of the usual bonito flakes (katsuobushi). Salmon flakes are a new material from Hokkaido attracting attention even in the culinary industry. They feature a stronger umami than bonito flakes, with a clean flavor and a subtle sweetness. That salmon flake umami is tightly packed into these fragrant rice crackers. Ryogetsu, the maker, is a popular manufacturer known for 'Sanpo-roku.' This item, infused with the umami of seafood, is perfect as an accompaniment to alcohol. It is a highly recommended masterpiece for those looking for a non-sweet souvenir.

Northern Chocolate Sand

その他

📍 旭川空港、新千歳空港、函館空港 ほか3件

A chocolate sandwich cookie that makes full use of Hokkaido-grown ingredients. It is a simple and familiar sweet consisting of chocolate sandwiched between crispy cookies. Smooth chocolate is sandwiched between light, crispy baked cookie dough. The balance between the dough and the chocolate is excellent, spreading a nostalgic, comforting flavor with every bite. With a rich finish characteristic of Hokkaido, you will find yourself wanting to eat more and more. Because it uses a classic combination without being overly eccentric, it is a treat that can be enjoyed by all generations. It pairs perfectly with coffee or tea and makes a wonderful small gift—the kind of delightful snack you're always happy to find.

Jaga Pokkuru

その他

📍 旭川空港、新千歳空港、函館空港 ほか42件

A Calbee snack exclusive to Hokkaido, made by frying Hokkaido potatoes with their skins on. With an Okhotsk salt seasoning that enhances the natural flavor of the ingredients, it is the undisputed number one favorite in the snack category for Hokkaido souvenirs.

Potekotan

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📍 旭川空港、新千歳空港、紋別空港 ほか16件

A Hokkaido-exclusive snack produced by Calbee. It consists of bite-sized pieces made by finely chopping Hokkaido potatoes and onions and pressing them together. In the Ainu language, 'kotan' means 'a place where people live/a village.' The name is said to have been chosen because it represents the way the potatoes and onions are huddled closely together. It is a lovely name that reflects respect for the land of Hokkaido. With a crispy, light texture, the sweetness of the onion and the umami of the Hokkaido potatoes spread throughout your mouth. This popular Hokkaido souvenir is something both adults and children won't be able to stop eating.

Tokibi (Corn) Chocolate [Premium]

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか11件

A premium line with carefully selected ingredients as an upgraded version of the Tokibi Chocolate. This is a higher-class version of the classic Hokkaido confectionery, allowing you to enjoy a richer chocolate and corn flavor than the standard version.

Tsuboya 3-ji no Pan (3 O'Clock Bread)

和菓子

A lovely Japanese confectionery called '3-ji no Pan,' crafted with plenty of playfulness by the long-established Tsuboya Sohonten in Asahikawa. Tsuboya Sohonten, founded in 1929, is an Asahikawa confectionery shop known nationwide for its famous sweet 'Ki-hana,' which is inspired by diamond dust. This shop, possessing such reliable techniques, has baked this treat into an adorable shape resembling a small piece of bread. The unexpectedness of it being a Japanese sweet that looks like bread will surely bring a smile to your face. As the name suggests, it is a lovely item perfect for snack time. Why not add this as a conversation starter to your Asahikawa souvenirs? The reliable taste, unique to a famous maker of Ki-hana, is also one of the joys to look forward to.

Giant Pretz Hokkaido Butter

その他

📍 旭川空港、新千歳空港、函館空港 ほか13件

A limited-edition snack featuring the familiar Glico 'Pretz' in a giant size with a Hokkaido butter flavor. The long sticks are packed with the rich aroma of Hokkaido butter. You can enjoy an impactful appearance and satisfying texture that differs from regular Pretz. The balance between the richness of the butter and the moderate saltiness makes this giant size uniquely satisfying. This unique Hokkaido-exclusive item is a great conversation starter due to its sheer size. It's a perfect, easy-to-enjoy Hokkaido souvenir that is sure to bring smiles when opened.

Tsuboya Sohonten Daikon Odori (Dancing Radish)

洋菓子

A baked confection called 'Daikon Odori' (Dancing Radish) from the long-established Asahikawa shop Tsuboya Sohonten, with a name that will make you chuckle. Tsuboya Sohonten, founded in 1929, is an Asahikawa confectionery known for its signature sweet 'Ki-hana,' which is inspired by diamond dust. Using their proven techniques, they have crafted this light-textured baked sweet alongside the fun-sounding name 'Daikon Odori.' Contrary to its unique name, the flavor is simple, approachable, and somewhat comforting. The amusing name also serves as a great conversation starter for souvenir stories. It is a treat you'll want to take home with a touch of playfulness to commemorate your visit to Asahikawa.

Uroko Dango (Scale Dumplings)

その他

📍 旭川駅、札幌駅、JR札幌駅

Chewy dumplings topped with plenty of red bean paste or mitarashi sauce. With its simple deliciousness, this dango has long been loved as a representative confection of Fukagawa, Hokkaido. It was created by Takahashi Shoji, founded in 1902. It is said to have begun being sold at the bustling Fukagawa Station during the railway era, and was named 'Uroko Dango' (Scale Dumplings) after the scales of herring that arrived in freight cars. The story is quite charming: it was originally based on Tsubaki-mochi from the founder's hometown in Niigata, and received its current name due to a suggestion from the station master at the time. A comforting sweetness that has remained unchanged for over 100 years. If you visit Fukagawa, please be sure to taste a traditional stick.

Premium Ki-hana ~Tempting Cacao~

洋菓子

📍 旭川空港、新千歳空港、旭川駅 ほか1件

A premium version of 'Ki-hana,' the flagship confection from Tsuboya Sohonten, a long-established shop in Asahikawa, Hokkaido, crafted to be even more rich. As the name 'Tempting Cacao' suggests, this is a product where you can fully enjoy the aroma of cacao. 'Ki-hana' is a confection inspired by the diamond dust (kirika) seen in winter in Asahikawa, and has been a long-seller since its release in 1982. It is a high-quality baked good consisting of crunchy almond galette sandwiched with smooth chocolate. It is also an accomplished product that has won the highest gold medal at the Monde Selection. In this premium version, you can savor the deep flavor of carefully selected cacao. Please take your time to enjoy this famous confection that evokes the winter scenery of the north.

-41°C

その他

📍 旭川空港、新千歳空港、旭川駅 ほか3件

Named after the record-low temperature of -41°C recorded in Asahikawa, this is a signature confection from Takahashi Seika. This long-selling baked treat is crafted by a long-established shop founded in 1917. It features almond slices reminiscent of the vast northern lands, white chocolate like pure snow, and crispy wafers representing sparkling diamond dust. A single piece captures the beautiful scenery unique to Asahuna, where water vapor freezes and glitters in the air on freezing mornings. When eaten chilled, it becomes even colder with a crisp snap. True to its name, this is Asahikawa's pride, allowing you to experience both the severity and the beauty of the northern winter.

Hogaja Scallop

その他

📍 旭川空港、新千歳空港、函館空港 ほか26件

A thin, crispy rice cracker infused with Hokkaido scallops. A snack unique to Hokkaido, where a crunchy texture and the savory umami of scallops spread throughout your mouth.

Asahikawa Fresh Milk Manju 'Kuramaru'

和菓子

📍 旭川駅

A melt-in-your-mouth fresh milk manju produced by the Asahikawa confectionery 'The Sun Kuramaru.' Smooth milk filling made with Hokkaido milk is gently wrapped in a moist, thin skin. With cute, bite-sized pieces, it can be easily enjoyed by everyone from children to the elderly. This unique item features a rare texture with a fresh and creamy milk filling. The stylish packaging makes it perfect for small gifts. One bite allows the flavor of milk to gently spread from within the soft skin. Please enjoy this gentle sweetness that soothes the soul as a souvenir from Asahikawa.

Hogaja Cheese

和菓子

📍 旭川空港、新千歳空港、旭川駅 ほか3件

This is a thin, crispy fried rice cracker made with a base of Hokkaido potato starch. It is the cheese-flavored variety from the "Hogaja" series produced by Yamaguchi Aburaya Fukutaro. The light, crunchy texture of the dough is enhanced by the rich umami of cheese. The savory aroma and depth characteristic of deep-fried rice crackers leave a lasting impression, making it perfect as both a snack and an accompaniment to alcohol. It is a popular flavor in the series, alongside the scallop flavor which features kneaded-in Okhotsk scallops. One bite of its crispy texture and delicious cheese flavor will keep you coming back for more. This rice cracker is packed with the bounties of Hokkaido's fields, making it impossible to stop reaching for another.

Amohei

和菓子

📍 旭川駅、旭川駅のお土産情報はこちらを

A simple sweetness gently accompanies a chewy texture. 'Amohei' is a Japanese confection that has been beloved in Asahikawa for a long time. It is characterized by a soft, mochi-like, chewy mouthfeel and a modest, elegant sweetness. Its honest, unadorned flavor makes it perfect for daily tea time, and it has continued to be loved by locals for many years. One bite spreads a nostalgic, comforting deliciousness. This is a fine confection with a gentle taste nurtured by the climate of Asahulated. Though not flashy, its unfailing deliciousness makes you want to eat it again and again. It is an item you will want to enjoy slowly alongside a warm cup of tea.

Iwamizawa Ondo

その他

A confection inspired by the local Bon Odori dance song, produced by Ikukuan, a long-established Japanese confectionery shop in Iwamizawa. It is a moist butter castella made with Hokkaido wheat, gently enveloping milk bean paste. Finished with a hint of brandy syrup, it is crafted to have a melt-in-your-mouth, moist texture. The lyrics to the 'Iwamizawa Kanko Ondo' are printed on the back of the package, conveying a deep affection for the land. It is a delightful item with a unique local playfulness. Having been loved locally for over half a century since its founding, its gentle sweetness of butter and milk makes it hard to stop at just one. This heartwarming confection is something you'll want to enjoy along with the scent of Iwamizawa's culture.

Hokkaido Niseko Yotei Jaga Butter Cookies

洋菓子

These cookies are packed with the flavors nurtured by the lands of Niseko, at the foot of Mount Yotei. The 'Jaga Butter Cookie' is a baked treat made using Hokkaido potatoes, butter, and flour. It features a rich buttery aroma and a crisp texture. Niseko is a resort area overlooking the majestic Mount Yotei and is known as a production area for high-quality dairy products and potatoes. The Jaga Butter flavor, which makes use of these local blessings, offers a simple deliciousness that captures the essence of Hokkaido. Since they are individually wrapped, they are perfect for sharing as souvenirs. Please take home this comforting taste along with your memories of sightseeing in Niseko.

Poem of the Red-Crowned Crane

洋菓子

📍 新千歳空港、釧路空港、釧路駅 ほか2件

A baked confection from Hasei Seika, named after the red-crowned crane, a symbol of Kushiro. The red-crowned crane is an elegant bird inhabiting the Kushiro Marshlands and represents the nature of eastern Hokkaido; this image is featured on the package. It consists of a single piece featuring crunchy, fragrant almond cookies sandwiched with white chocolate. The combination of the toasted aroma of almonds and the mellow sweetness of white chocolate creates a sophisticated flavor. An award-winning product that has received a Gold Medal from the Monde Selection and has even been featured as JAL in-flight meals. Individually wrapped for easy sharing, it is convenient as a souvenir for colleagues or family. Please enjoy this representative confection of Kushiro, perfect for bringing home memories of your journey through eastern Hokkaido.

Kinachoco Black Soybean

洋菓子

📍 釧路駅

A treat where the savory aroma of black soybeans harmonizes with the gentle sweetness of kinako (roasted soybean flour) chocolate. 'Kinachoco Black Soybean' is a bite-sized confection featuring Hokkaido-grown black soybeans coated in kinako-flavored chocolate. The simple savoriness of the soybeans, the flavor of the kinako, and the sweetness of the chocolate layer upon layer. Produced by Ryogetsu, a famous confectionery shop in Obihiro, Tokachi. They are a popular manufacturer known for their Baumkuchen 'Sanpo-roku' and specialize in making sweets that utilize ingredients from the Tokachi region. Not too sweet and perfectly sized, it is so delicious you won't be able to stop at just one. For kinako lovers, this is an irresistible treat that allows the quality of the ingredients to shine through—a true taste of Tokachi.

Kashidokoro Matsuya Yuuhi (Sunset)

和菓子

📍 釧路空港、釧路駅、釧路フィッシャーマンズワーフMOO

A famous confection that expresses the beautiful sunset of Kushiro—one of the three most beautiful sunsets in the world—through sweets. A romantic creation by Kashidokoro Matsuya of Kushiro. Inside is a gentle milk bean paste with a single raspberry at the center. When broken open, it is designed to look as if the sun is peeking out. It is a beautiful sweet filled with affection for the breathtaking scenery of Kushiro. The combination of gentle sweetness and slightly tart raspberry is exquisite. Giving this as a souvenir is sure to spark conversations about the Kushiro sunset. With every bite, the evening scenery of Kushiro spreads through your heart. If you ever visit Kushiro, the city that boasts its sunset to the world, please be sure to taste it.

Tancho Strawberry Cheese Tart

洋菓子

📍 釧路駅

Named after the red-crowned cranes that dance in the Kushiro Marsh, this is a strawberry cheese tart. Baked with a crispy tart crust combining the flavors of strawberry and cheese, it is a dish truly representative of Kushiro. Hokkaido is a land where dairy farming flourishes. The richness of the cheese overlaps with the sweet and sourness of the strawberry, spreading a gentle flavor with every bite. Your sense of travel through Hokkaido will deepen as you enjoy it while imagining the nature of the majestic Kushiro Marsh where the cranes live. Enjoy it slowly during snack time accompanied by coffee or tea. The compatibility between the crispy crust and the sweet-and-sour strawberry is exceptional. We hope you pick up this confection as a souvenir of your trip to Kushiro.

Machimura Farm Flavors Drinking Yogurt

その他

This is the drinking yogurt from Machimura Farm in Ebetsu City, established by a pioneer of Hokkaido dairy farming. Machimura Farm is a historic farm founded in 1917 (Taisho 6) by Takataka Machimura. Takataka is known as the man who studied dairy farming for 10 years in Wisconsin, USA, and brought those techniques back to Hokkaido. Produced with strict temperature control at the farm, this drinking yogurt is creamy yet has a clean aftertaste. Its charm lies in its natural flavor, where the taste of fresh milk remains intact. The traditions of the farm built by this pioneer are packed into every cup. Please enjoy a taste that embodies the history and pride of Hokkaido dairy farming.

Machimura Farm Sakeru Cheese

その他

This is a string-type cheese made from homemade milk by Machimura Farm in Ebetsu City, established by pioneers of Hokkaido dairy farming. Founded in 1917 by Takataka Machimura, this historic farm is renowned for its dairy products made from fresh raw milk. This string cheese is made by finishing fresh mozzarella to a firmer texture so it can be pulled apart by hand, offering the joy of tearing it as you eat. It has a mild, light flavor with a rich depth and no strong aftertaste, allowing you to experience the freshness of the raw milk directly. With a gentle taste that everyone from children to the elderly can enjoy, it is perfect as both a snack and an appetizer. It is a product that lets you easily savor the bounty of Hokkaido's dairy farming.

Machimura Farm Special Cheesecake

スイーツ

A rich cheesecake made possible because it is handled directly by dairy farmers. This baked cheesecake is baked using plenty of homemade cream cheese and fresh cream by 'Machimura Farm' in Ebetsu City. It is surprisingly luxurious, with more than half of its ingredients consisting of cream cheese. Machimura Farm is a historic farm founded in 1917; the founder studied modern dairy farming in the United States before opening a farm in Hokkaido. This is a meticulously crafted item made using only Hokkaido ingredients without any food additives. Upon entering your mouth, the dense flavor of cheese spreads softly. It is a representative farm sweet that allows you to fully experience the prowess of Hokkaido, the kingdom of dairy.

Kitakaro Hokkaido Kaitaku Okaki - Esashi Scallop Flavor

その他

📍 旭川空港、新千歳空港、函館空港 ほか3件

This is a popular item from the 'Hokkaido Kaitaku Okaki' series by Kitakaro of Sugawa City, baked using luxurious scallops from Esashi. This okaki embodies the lifestyle of Hokkaido's pioneer era. It was created from the desire to revive the homemade taste of crushing and frying leftover New Year's mochi—a tradition during the Little New Year period. Scallops raised in the mineral-rich Sea of Okhotsk, where drift ice arrives, are traditionally sun-dried to concentrate their umami. These are then baked fragrantly with Hokkaido glutinous rice. It is a proud product with many fans both among tourists and within Hokkaido.

Hori Yubari Melon Pure Jelly Petit Gold

スイーツ

📍 新千歳空港、函館空港

This is a bite-sized Yubari melon jelly made by Hori, a confectionery manufacturer in Sunagawa City. This popular product was born from the desire to deliver the deliciousness of Yubari melon, often called the king of fruits, to as many people as possible. way The original "Yubari Melon Pure Jelly" is a long-seller that was born in 1987 after an approximately two-year development period. This high-performance jelly, which captures plenty of fruit juice, has even received the Grand Gold Medal from the Monde Selection. When scooped with a spoon, it offers a rich aroma and sweetness as if tasting a perfectly ripe melon. Eating it chilled and jiggly feels like taking a whole bite of a Hokkaido summer.

Kitakaro Baumkuchen Fairy Forest

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📍 旭川空港、新千歳空港、函館空港 ほか1件

A moist baumkuchen with a name inspired by the story of a fairy resting on a tree stump in the middle of a forest. Produced by Kitakaro in Sunagawa City, this confection is carefully baked layer by layer by artisans who closely monitor the baking process using a traditional oak wood spit wrapped in paper. Using Hokkaido wheat and spring water from Kyogoku Town—selected as one of Japan's top 100 waters—the cake is aged overnight after baking to create a unique fluffy and moist texture. The word 'Baumkuchen' means 'tree cake' in German, referring to the beauty of its ring-like layers. Its gentle sweetness and melt-in-the-mouth quality are just like a forest where fairies live. This is a prideful item from Kitakaro that is sure to be appreciated as a gift.

Kitakaro June in the Fruit Orchard

スイーツ

📍 小樽堺町通り

A seasonal sweet from Kitakaro that evokes the freshness of early summer fruits. Kitakaro, with its main store located in Sunagawa City, is a leading popular confectionery in Hokkaido, known for its Baumkuchen and cream puffs. 'June in the Fruit Orchard' is a seasonal limited edition item that expresses the fresh and refreshing taste of fruits ripening in early summer through Kitakaro's signature meticulous craftsmanship. It brightly colors the often humid month of June with the juiciness of fruit. Its light sweetness, reminiscent of an early summer breeze, is perfect for the season when it begins to get warm. Because it is a flavor you can only encounter during this specific time, it is a treat you definitely want to pick up whenever you find it.

Kitakaro Hokkaido Kaitaku Okaki - Shiraoi Kojohama Tarako Flavor

その他

📍 新千歳空港、函館空港

Part of the Kaitaku Okaki series from Kitakaro in Sunagawa City, featuring tarako (pollock roe) from Kojohama in Shiraoi Town. The savory umami and saltiness of the tarako permeate the okaki, making it one of the most popular flavors in the series.

Kitakaro Hokkaido Kaitaku Okaki - Shibetsu Autumn Salmon Flavor

その他

📍 新千歳空港、函館空港

A popular flavor from the Kaitaku Okaki series by Kitakaro of Sunagawa City, using autumn salmon from Shibetsu. The savory flavor of salmon is infused throughout the rice cracker, allowing you to enjoy the bounty of Hokkaido's seas in a snack form.

Kitakaro Hokkaido Kaitaku Okaki Erimo Kombu Flavor

その他

📍 新千歳空港、函館空港

A 'Kaitaku Okaki' (pioneer rice cracker) made by Kitakaro in Sunagawa City using kelp from Erimo. This flavorful item features the deep umami of kelp and a briny aroma infused into the crackers, allowing you to enjoy the bounty of Cape Erimo in a sweet/savory treat.

Kitakaro Kita no Yumesando

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📍 新千歳空港、札幌駅、小樽堺町通り ほか2件

A fluffy and light Bouche cake produced by Kitakaro, which has its main store in Sunagawa City. It is a popular confectionery shop from Sorachi, also known for its main store in Sunagawa which features a lush green garden. The soft, cotton-like dough is sandwiched with two types of cream: a white ganache containing raisins and a chocolate cream. The joy lies in being able to enjoy both flavors simultaneously in one box. The melting, airy texture evokes a sense of nostalgia. True to its fairy-tale name 'Yumesando,' it has a warm and gentle flavor. It is the perfect item for a tea snack or a small gift.

Kitakaro Sorachi-gun Butter Senbei (Cookie)

洋菓子

📍 新千歳空港

A butter senbei (rice cracker) bearing the name of the Sorachi region, crafted by Kitakaro in Sunagawa City. It is a piece with a retro atmosphere, written as 'senbei' but read as 'cookie.' Its characteristic feature is that plenty of carefully selected butter is kneaded in, and it is slowly baked without using a single drop of water. The red packaging, which expresses the peaceful, pastoral image of Sorachi, is also eye-taching. The rich aroma of butter whets the appetite even before opening the bag. Its light, crispy texture is more like an actual cookie than a traditional senbei. It is a playful confection typical of Kitakaro, oscillating between Japanese and Western styles. It pairs well with both tea and coffee.

Kitakaro Apple Pie Okuritai

洋菓子

📍 新千歳空港、札幌駅、小樽堺町通り

A unique apple pie baked in the shape of a celebratory sea bream (tai) by Kitakaro of Sugawa City. Kitakaro is a popular confectionery manufacturer in Sugawa, known for its 'Hokkaido Kaitaku Okaki' and cream puffs. They have crafted this pie in the shape of a sea bream, accompanied by the auspicious pun 'Okuritai' (meaning both 'to want to give' and 'gifted sea bream'). It is filled generously with a sweet and sour apple filling, which pairs perfectly with the fragrant pie crust. With its festive appearance and clever naming that reflects the desire to give, this is a delightful item to look at and delicious to eat, making it a highly appreciated choice for celebratory gifts or heartfelt presents.

Kitakaro Hamanasu no Koi Flower Box

洋菓子

📍 新千歳空港

A glamorous gift box of baked goods from Kitakaro, shaped like the "Hamanasu" (beach rose), the official flower of Hokkaido. The Hamanasu is a lovely flower that blooms on Hokkaido's beaches in early summer. Kitakaro, based in Sugawa City, named this confection "Hamanasu no Koi" (Love of the Beach Rose) as an homage to that flower. These delicate, petal-like cookies are baked with reduced fat and sugar, gently sandwiched with chocolate made from high-quality cocoa butter. Upon opening the box, a lovely floral appearance unfolds. With its delicate flavor and adorable appearance, it is a heart-fluttering item especially favored as a gift for women.

Kitakaro Tenshi no Suzu (Angel's Bell)

その他

📍 旭川空港、新千歳空港、函館空港 ほか2件

An adorable bell-shaped cream puff produced by Kitakaro in Sunagawa City. Kitakaro is a confectionery manufacturer in Sunagawa known for its popular, fluffy cream puffs. This 'Angel's Bell' features a round, bell-shaped choux pastry generously filled with smooth custard cream. With just one bite, rich, velvety cream overflows from the moist pastry. Because it is a limited treat you can only find at their storefront, the joy of discovering it is all the more special. It is a masterpiece that invites you to savor the rich cream born from Hokkaido milk right on the spot. The adorable bell shape is also one of the delights to enjoy.

Kitakaro Caramel Sand Cookies: Kita-Ichijo Dori Monogatari

洋菓子

📍 新千歳空港

Crispy cookies sandwiched with smooth caramel cream. An elegant baked confection that makes use of Hokkaido ingredients. A product crafted by Kitakaro of Sunagawa. The product name is named after 'Kita-Ichijo Dori,' where the Sapporo main building is located. Its charm lies in its retro and warm atmosphere, reminiscent of the stories of this historic street. The combination of the crumbly dough and the rich sweetness of the caramel is unforgettable once tasted. You will find yourself reaching for one cookie after another. A gentle, Hokkaido-style deliciousness that perfectly accompanies tea time. Please enjoy it while imagining the cityscape of Sapporo.

Kitakaro Hokkaido Prefectural Library Choco Sand Cookies

洋菓子

Crispy cookies sandwiching a melting caramel sauce. This is a retro-style sweet inspired by a historic building, crafted by Kitakaro of Sunagawa. Its motif is the Kitakrol Sapporo Main Building. This historical structure was built in 1926 as the 'Hokkaido Prefectural Library' and was later revitalized through the design of architect Tadao Ando. The package, which carries that story, is truly impressive. The preparation—encasing caramel within thin chocolate—is elegant. Tasting them after visiting the building adds an extra layer of emotion. A special cookie to enjoy while feeling the history and culture of Sapporo. Please consider it as a perfect souvenir from Hokkaido.

Kitakaro Cheese Langue de Chat: Dream of the Northern Land

洋菓子

📍 新千歳空港、函館空港

A cheese-flavored langue de chat made by Kitakaro, which has its main store in Sunagawa, Hokkaido. The romantic name 'Dream of the Northern Land' is filled with the essence of Hokkaido. This treat encapsulates the rich flavor of Hokkaido cheese within thin, crispy cookies. Kitakaro is a shop committed to confectionery making nurtured by the nature of Hokkaido; their main store in Sunagawa is a bustling place featuring demonstration areas and a cafe space. It offers an elegant deliciousness where the richness of cheese meets the aroma of toasted cookies. Please enjoy this pride of Kitakaro, perfect for a tea snack or a small gift.

Kitakaro Natural Water Yubari Melon Jelly Petit Carry

スイーツ

📍 新千歳空港

This is a small jelly that captures the aroma of Yubari melon, crafted by Kitakaro, a long-established shop in Sunagawa City, Hokkaido. From the bite-sized transparent jelly, the mellow aroma of summer melon gently rises. By combining the fruitiness of melon with pure natural water from Hokkaido, it has been finished with a smooth and refreshing mouthfeel. Since it is a portable 'carry' type, it is perfect for small gifts to colleagues or friends. Each small cup is packed tightly with the essence of a Hokkaido summer. When chilled thoroughly in the refrigerator, it becomes a delightful cold dessert for the hot season. The cool, sweet aftertaste of Yubari melon quietly spreads in your mouth. It is an item that will delight anyone receiving it as a gift of Hokkaido summer.

Kitakaro Hokkaido Kaitaku Senbei Kitamae - Sweet Shrimp Flavor (Mashuke Sweet Shrimp)

和菓子

📍 新千歳空港、函館空港、旭川駅

A rice cracker made by the long-established Kitakaro of Sunagawa, Hokkaido, using sweet shrimp from Mashuke. We have kneaded plenty of sweet shrimp caught in the famous shrimp fishing grounds of Mashuke into the dough and baked it to a rich aroma. As part of Kitakaro's 'Hokkaido Kaitaku' series, this cracker is carefully crafted over many days—from washing the Hokkaido-grown glutinous rice to steaming, pounding, aging, drying, and baking. Along with a crispy, light texture, the savory umami of the sweet shrimp spreads softly throughout your mouth. Its fragrant aroma makes it hard to stop at just one. This is a deeply flavorful rice cracker that allows you to experience the full bounty of Hokkaido's sea. It is highly recommended as an accompaniment to tea or as a snack with alcohol.

Kitakaro Hokkaido Kaitaku Okaki - Esashi Scallop Flavor

その他

📍 旭川空港、新千歳空港、函館空港 ほか3件

A popular okaki (rice cracker) series from Kitakaro in Sunagawa City, capturing the rich umami of scallops from Esashi. This Hokkaido-exclusive flavor features a crunchy texture and a lingering scallop aroma.

Kitakaro Yumeagasane

その他

📍 新千歳空港

Multiple layers of pastry dough create a pleasant, crispy sound. "Kitakaro Yumeagasane" is a layered pastry made by Kitakaro, a popular confectionery shop in Sunagawa City. Kitakaro is a famous Hokkaido confectioner known for its moist Baumkuchen and cream puffs. This item, crafted by such a renowned shop, features an attractive light and luxurious texture woven from many layers of pastry. As the name "layering dreams" suggests, a rich flavor spreads with every bite. Its elegant and gorgeous taste makes it perfect for gifts. It is a special baked sweet that allows you to experience the reliable skill of a famous shop and the excellence of Hokkaido sweets.

Royce' Potato Chip Chocolate [Original]

その他

📍 旭川空港、新千歳空港、函館空港 ほか26件

An ingenious creation from Royce', featuring wavy potato chips coated in smooth chocolate. It was born from an internal inspiration: 'What if we coated Hokkaido's specialty potatoes with our pride-worthy chocolate?' The dedication lies in coating only one side of the potato chip, preserving a crispy, light texture and the savory aroma of the potato. The balance between saltiness and sweetness is exquisitely calculated. This perfect sweet and salty combination creates an addictive deliciousness. Word-of-mouth spread that it is 'impossible to stop eating,' and it has now become a new standard for Hokkaido souvenirs, loved by many.

Sapporo Okaki Oh! Yaki-Tokibi

その他

📍 旭川空港、新千歳空港、函館空港 ほか27件

This creation from YOSHIMI recreates the flavor of the grilled corn (yaki-tokibi) from the famous 'Corn Wagon' at Sapporo's Odori Park, a summer staple for about a century. The name 'Oh!' contains two meanings: the 'Oh!' of surprise upon the first bite, and the joyful feeling Sapporo citizens experience when they spot the wagon in spring. Made by kneading plenty of corn into domestic glutinous rice, these okaki are crispy and fragrant, with a lingering flavor of toasted butter soy sauce. It is a flavorful souvenir that brings back memories of the lively summer scenery of Sapporo.

Tsukisamu Anpan Honpo Tsukisamu Anpan

その他

📍 新千歳空港

This is a true signature confection that has been loved for over 100 years in Tsukisamu, Sapporo. Although it calls itself 'anpan,' it is not a fluffy bread, but rather a semi-moist sweet filled with plenty of smooth red bean paste inside a thin baked crust. It is characterized by a substantial texture similar to a mooncake. Its roots are ancient; born in the land of Tsukisamu where an army regiment was stationed during the Meiji era, Yosaburo Honma began manufacturing and selling it in 1906. The flavor is so deeply rooted in the community that the name 'Anpan Road' remains from an anecdote about it being distributed as a snack during road construction. When you open the retro packaging, the simple sweetness of Hokkaido-grown adzuki beans spreads out. It is a nostalgic treat that evokes memories of one's hometown.

Gekkan Anpan Honpo Kangetsu

その他

A high-quality smooth red bean paste confection produced by Honma, the same makers famous for Gekkan Anpan. It is cherished as a premium line featuring an even softer texture than their signature Gekkan Anpan and a more subtle sweetness. The dough is packed with smooth red bean paste made from Tokachi-grown adzuki beans. It is crafted using carefully selected ingredients, including Hokkaido-grown 'Kitahonami' wheat. Its refined taste is so well-established that it was once even selected as an in-flight snack for airline first-class service. The natural umami of the red beans spreads smoothly across the palate, leaving a gentle sweetness that does not linger heavily. It is a heartfelt delicacy perfectly suited for accompanying tea or as a special gift.

YOSHIMI Shirokuma Dolce

スイーツ

📍 新千歳空港

This is an adorable cheese sweet created by YOSHIMI of Sapporo, a brand known for its curry and okaki (rice crackers). A fluffy cheesecake, steamed using Hokkaido wheat, is completely enveloped in Camembert-flavored white chocolate. Its pure white, plump appearance resembles a sleeping polar bear, which led to it being named "Shirokuma Dolce" (Polar Bear Dolce). The eye-catching yellow packaging, adorned with illustrations of polar bears and typical Hokkaido landscapes, makes it perfect for a souvenir. With just one bite, the rich depth of the cheese and the mellow sweetness of the white chocolate melt together. With its cute appearance and authentic flavor, it is a delightful Hokkaido souvenir to receive.

Mifuyu Sakura & Momo

洋菓子

📍 新千歳空港、大通駅、白い恋人パーク

“Mifuyu” is a popular mille-feuille produced by Ishiya Seika (ISHIYA), the makers of the famous “Shiroi Koibito.” This “Sakura & Momo” version is a limited spring flavor. Mifuyu is ISHIYA's flagship product, second only to Shiroi Koibito. It is a treat that offers an exquisite balance between pastry and filling. In the Sakura & Momo flavor, cherry-flavored filling is layered with crispy pastry and coated in peach-flavored white chocolate. The result is a gorgeous taste where the aroma of peach and the notes of cherry harmonize. This colorful piece can only be encountered during the cherry blossom season. Accompanying your tea time with this will allow you to enjoy an early arrival of spring.

Mifuyu Lemon

洋菓子

📍 新千歳空港、北広島駅、大通駅 ほか2件

The lemon flavor from Ishiya Seika's Mifuyu series. This refreshing treat features crispy mille-feuille pastry coated in lemon-flavored white chocolate, making it a popular summer souvenir from Hokkaido.

Royce' Baton Cookies Fromage

洋菓子

📍 新千歳空港、札幌駅、有楽町駅

A light and crispy cheese snack designed for adults. Founded in Sapporo in 1983, Royce' is a representative Hokkaido chocolate brand that gained nationwide fame for its melting Nama chocolate. The Baton Cookie is a stick-shaped cookie with cheese flavor kneaded into the dough. It features moderate sweetness, a delicate aroma of cheese, and a light, crispy texture. The individual sticks are also easy to snack on. With a light mouthfeel that pairs well with coffee or wine, this satisfying treat allows you to enjoy the concentrated deliciousness of Royce' baked goods in an unpretentious way.

Royce' Baton Cookies Matcha

洋菓子

📍 新千歳空港、札幌駅、狸小路商店街

A product that adds the subtle bitterness of matcha to Royce' Baton Cookies. The deep green color of the matcha is beautiful, offering a Japanese-style cookie with a balanced profile of light texture and elegant astringency.

Royce' Ball Baton Cookie Coconut

洋菓子

📍 新千歳空港、函館空港、丘珠空港 ほか4件

A tropical piece that adds coconut flavor to Royce's baton cookies. It is a unique flavor within the series, allowing you to enjoy the sweet aroma of coconut and a crispy texture.

Kinotoya Freshly Baked Cheese Tart

スイーツ

📍 新千歳空港

The warmth of being freshly baked is the greatest delicacy of all. Kinotoya is a confectionery shop founded in Sapporo in 1983. The "Freshly Baked Cheese Tart" originated at the New Chitose Airport store, featuring a fragrant, crispy tart shell generously filled with Hokkaido cream cheese mousse. Being able to buy them freshly baked is an exclusive pleasure of the airport store, and they are reportedly popular as treats that airport staff buy for themselves. Eating them while still warm is exceptional. The combination of the crunchy crust and the rich, smooth cheese mousse is exquisite. It is a popular sweet at New Chitose Airport that you'll want to taste before your departure.

Royce Chocolat Cuit

洋菓子

📍 新千歳空港

It's not just Nama chocolate; this contains all the charm of Royce's baked goods. Royce is a representative chocolate brand of Hokkaido, founded in Sapporo in 1983. While famous for its melting Nama chocolate, this is a cookie made by baking crispy dough sprinkled with chocolate chips. The combination of the fragrant dough and the sweetness of the chocolate creates a light texture. It pairs perfectly with coffee or tea, making it an irresistible treat. With just one bite, the aroma and richness of the chocolate spread through your mouth. This is a product that allows you to experience the deliciousness of Royce's baked goods, which is different from their Nama chocolate.

Hokkaido Yuki no Koyama (Little Snow Mountain)

洋菓子

📍 札幌駅

An adorable cake that looks like a tiny, freshly fallen snow mountain. This white chocolate cake is shaped like a snow-capped mountain and is visually charming. Inside its fluffy texture, the gentle sweetness of Hokkaido milk spreads across your palate. It is a heartwarming treat reminiscent of the snowy winter landscapes of Hokkaido. Its lovely, palm-sized scale makes it an ideal souvenir. With every bite, the sweetness of the milk softly melts away. This Hokkaido sweet offers healing through its cute appearance and gentle flavor. Whether you are looking at it or eating it, it is a delightful gift that warms the heart like a true snow country treat.

Hokkaido Dice Caramel

その他

📍 丘珠空港、北見駅、稚内駅 ほか5件

A revived nostalgic taste with a classic dice shape. Meiji sold Dice Caramel nationwide since 1927, but nationwide sales ended in 2016. Missing that flavor, Donan Shokuhin in Hokkaido revived it as a Hokkaido-exclusive product that same year. The milk caramels come in a small dice-shaped box, and the fun part is that the empty box can be used as actual dice. Upon its revival, the main ingredients were switched to Hokkaido-sourced materials, creating a more local flavor. The gentle sweetness of milk evokes a sense of nostalgia. It is a memorable taste unique to Hokkaido that inspires wanderlust across generations.

Kawata Farm Potato Chips

その他

📍 札幌駅

These are potato chips delivered directly from the farm, made with potatoes grown by the farmers themselves. Using potatoes self-cultivated by Kawata Farm, we finish them in a way that straight up brings out the original flavor of the ingredients. Hokkaido is Japan's number one producer of potatoes. The potatoes, grown freely in the vast land and cool climate, boast a rich, fluffy flavor. Because we turn the very potatoes the makers grew into chips, the blessings of the field become the flavor itself. It is a simple and powerful taste, as if delivered straight from the field. This snack is packed with the dedication unique to potato farmers, with deliciousness that spreads with every bite.

Kinotoya Dairy Cheese & Strawberry Pudding Set

スイーツ

📍 新千歳空港

A pudding set that allows you to enjoy the blessings of Hokkaido's dairy farming and vibrant strawberries all at once. This item is crafted by Kinotoya, a popular confectionery shop in Sapporo, featuring an assortment of rich cheese pudding made with Hokkaido milk and cheese, alongside a pudding that highlights the sweet and sour notes of strawberries. Since its founding in Sapporo in 1983, Kinotoya has been a highly skilled confectioner committed to using fresh ingredients. They have an established reputation for creating sweets that make the most of Hokkaido's abundant dairy products. Experience the luxury of enjoying two different personalities—the richness of cheese and the freshness of strawberry—in one set. It is particularly exceptional when enjoyed chilled. This box is perfect as a gift for someone special.

Royce' Petit Truffle [Yuzu]

その他

📍 新千歳空港

A bite-sized truffle from Royce where the aroma of Japanese yuzu meets chocolate. Founded in Hokkaido in 1983, Royce is a brand that has continued making chocolate with the passion of 'creating chocolate that can compete with the best of Europe.' This Petit Truffle [Yuzu] combines smooth chocolate with the refreshing scent of yuzu. The unexpected combination of chocolate, a representative Western confection, and yuzu, a Japanese citrus, results in an impressively compatible pairing. Easy to eat in bite-sized pieces, the subtle acidity and aroma of the yuzu cleanly enhance the sweetness of the chocolate. It is the perfect item for a small gift or a special treat for yourself.

Ishiya Seika Yukidaruma-kun Chocolate (White)

洋菓子

📍 紋別空港、帯広駅、羊ヶ丘展望台 ほか3件

An adorable snowman-shaped white chocolate from Ishiya Seika. Produced by Ishiya Seika, a company known nationwide for 'Shiroi Koibito,' this item is shaped like 'Yukidaruma-kun,' a character that lives in Shiroi Koibito Park. The white chocolate, reminiscent of pure snow and Hokkaido's winter landscapes, boasts a smooth melt-in-your-mouth texture. You can also enjoy a world view inspired by a winter silver wonderland. Its round, cute shape makes it a perfect souvenir for children, and they are sure to be delighted the moment it is opened. It is a chocolate that brings a smile to your face, allowing you to feel the winter warmth characteristic of the snowy region of Hokkaido.

Senshuan Yamashinyoji

和菓子

📍 新千歳空港、札幌市時計台、JR札幌駅

A historic confection released by Sapporo Senshuan in 1921. This famous kawara-senbei (tile-shaped wafer) features an illustration of a bear wearing skis, and its crispy texture infused with the flavor of Hokkaido butter has been loved for over 100 years.

Chiaki-an Northman

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか10件

A long-selling confection from Chiaki-an that has been loved by the citizens of Sapporo for over half a century. 'Northman' features smooth smooth red bean paste (koshian) encased in a crispy pie crust. Since its release in 1974, it has become a representative masterpiece of Sapporo Chiaki-an, cherished across generations. The secret to its popularity lies in the delicious fusion of Japanese and Western styles, where ingredients from two different worlds—Japanese red bean paste and Western-style pie pastry—harmonize beautifully within a single treat. The fragrant, crispy texture of the pie combined with the elegant, gentle sweetness of the smooth red bean paste leaves a lasting impression. It is a famous Sapporo confection that allows you to understand why it has been loved for so long with just one bite.

Kinotoya Kurosenkoku Florentine

その他

📍 新千歳空港

A carefully crafted florentine from Kinotoya using the legendary soybean "Kurosenkoku." Kurosenkoku is a traditional Hokkaido variety of black soybean that was once called a phantom soybean because production ceased in the 1970s due to cultivation difficulties. It is a rare black bean that was brilliantly revived through the efforts of researchers and farmers from a few seeds discovered in 2001. This crispy florentine features almonds coated in caramel, paired with the fragrant Kurosenkoku. It offers a profound flavor where the nuttiness of the almonds overlaps with the rustic flavor of the black soybeans. This baked confection shines with Kinotoya's commitment to ingredients, alongside the story of the revived soybean.

ROYCE' Nama Chocolate [Mild Cacao]

洋菓子

📍 旭川空港、新千歳空港、旭川駅

The mild cacao flavor of ROYCE's representative nama chocolate. The smooth melting sensation, where Hokkaido fresh cream and cacao blend together, is precisely why ROYCE' nama chocolate is globally acclaimed.

Royce' Gateau Ganache [6 pieces]

洋菓子

📍 新千歳空港、那覇空港、新千歳空港店 ほか2件

A luxurious chocolate cake baked with plenty of Royce' Nama chocolate kneaded into the batter. Royce' is a well-known chocolate brand and a staple Hokkaido souvenir, boasting a lineup of over 200 varieties. This Gateau Ganache features orange peel mixed into the moist, soft cake to add freshness, topped with chopped hazelnuts for a crunchy textural accent. The entire cake is finished with a chocolate coating. The contrast between the crisp exterior and the moist interior is irresistible. It is a perfect treat to enhance your adult snack time alongside coffee or tea.

Chocolatier Masar Palette Sablé (New Chitose Airport Limited Package)

洋菓子

📍 新千歳空港

Sablé cookies presented in a New Chitose Airport limited package by the Sapporo chocolate specialty shop 'Chocolatier Masar.' Founded in Sapporo in 1988, Masar has been creating authentic chocolates using Hokkaido ingredients and carefully selected cacao from around the world. These sablés, showcasing the skills of such specialists, feature a delicate, light texture that crumbles easily and a rich buttery flavor. The airport-exclusive packaging makes it perfect as a final souvenir or a memento of your trip to Hokkaido. It is a slightly luxurious chocolate confection you can easily pick up before departure. Please experience the true skill of Chocolatier Masar right at the airport.

Choco-tto Yokan

和菓子

📍 札幌駅

A unique sweet that allows you to enjoy both Japanese and Western flavors at once: chocolate and yokan (sweet bean jelly). While yokan is a traditional Japanese confection made from agar and red bean paste, combining it with chocolate has created an unexpected new deliciousness. The rich sweetness of the chocolate meets the moist, melting texture of the yokan. Though they may seem like a mismatch at first glance, these two harmonize surprisingly well in your mouth. They are bite-sized and easy to eat, making them a great companion for both tea and coffee. This playful fusion of Japanese and Western styles is something we want both lovers of Wagashi (Japanese sweets) and Western sweets to enjoy. Please try this new combination.

Sapporo Melon Chocolat

洋菓子

📍 札幌駅

A melon-flavored chocolate confection inspired by Sapporo. Hokkaido is a producer of sweet and fragrant melons, represented by the Yubari melon. This product layers that charm with chocolate. The fruity, sweet aroma of melon harmonizes with the mellow richness of chocolate, resulting in a magnificent taste characteristic of Hokkaido. The elegant packaging would surely please anyone receiving it as a souvenir. The slightly luxurious combination of melon and chocolate is perfect for tea time. Why not take home a sweet aroma as a memory of your trip to Sapporo? A single bite spreads the splendor of Hokkaido.

Roman-tei Odori Namiki Noix Fruit

スイーツ

A chocolate-based sweet featuring fruits and nuts, crafted by the popular Sapporo confectionery 'Roman-tei.' Founded in 1988 in Sumikawa, Minami-ku, Sapporo, Roman-tei is also renowned as the birthplace of the Choco Mont Blanc. Crafted with the reliable techniques of such an established shop, this treat is a sophisticated flavor for adults, luxuriously packed with the aroma of nuts and the colorfulness of fruit. The richness of the chocolate overlaps with the flavors of the ingredients, creating a rich aftertaste with every bite. This sweet allows you to experience the skill of a confectionery shop that has been loved in local Sapporo for a long time. It is an item you'll want to savor slowly as a companion to a special teatime.

Umeya Black Cheesecake

スイーツ

📍 札幌駅

A famous cheesecake from the Asahikawa confectionery 'Umeya' that surprises you with the gap between its appearance and reality. Umeya is a long-established shop founded in 1914, also known for its cream puffs. Inside the pure white cheese cream lies a black soufflé base made by kneading bamboo charcoal and chocolate into the batter. Furthermore, haskap jam adds a subtle acidity. With its unexpected structure—white on the outside and black on the inside—it won the Minister of Agriculture, Forestry and Fisheries Award at the 27th National Confectionery Expo. With its smooth melting texture and visual impact, this item combines buzzworthiness with deliciousness, making it perfect for gifts. Please try experiencing that surprise for yourself.

Maruyama Zoo Polar Bear Dry Confectionery (Higashi)

その他

📍 円山動物園

These dry confections are shaped like polar bears and can only be obtained at the Maruyama Zoo official shop in Sapporo. Maruyama Zoo is a representative zoo of Hokkaido, and the polar bear is one of its most popular residents. This dry confectionery melts gently in your mouth with a mild sweetness that evokes traditional Japanese flavors. Its adorable design, inspired by the zoo's star attraction, is enough to soothe your heart just by looking at it. It is perfect as a souvenir for animal lovers or as a small treat for children. This is an exclusive sweet that you'll want to pick up as a memento of your visit to the zoo. Please enjoy this cute polar bear as a snack.

Kinotoya Premium Milk Pudding

スイーツ

📍 新千歳空港

An exquisite pudding made by Kinotoya using carefully selected milk from Hokkaido. Featuring a smooth texture that maximizes the flavor of the milk itself, this luxury item showcases the craftsmanship of one of Sapporo's representative confectionery shops.

Bifun Matcha

洋菓子

📍 新千歳空港、紋別空港、大通駅 ほか1件

A matcha flavor from Ishiya Seika's Bifun series. This Japanese-style treat consists of crispy mille-feuille pastry coated in matcha chocolate, and it maintains deep popularity among the three varieties of Bifun.

ROYCE' Feuille Chocolat [Orange]

洋菓子

📍 新千歳空港

An orange-flavored version of the 'Feuille Chocolat' series, which ROYCE' finishes with a thin and delicate texture. 'Feuille' is a French word meaning 'thin leaf.' As the name suggests, it features ultra-thin chocolate only about 3mm thick. Inside the crisp, thin chocolate, there is a flowing orange sauce made from juiced whole oranges (including the peel). Within the rich flavor of cacao, the refreshing acidity and sweetness of the orange come to life. The sweetness is subtle with a hint of bitterness, providing an elegant taste that adults will appreciate. Each square piece, approximately 3.5cm wide, offers an irresistible texture as the sauce melts the moment it enters your mouth. Please enjoy a luxurious chocolate moment along with coffee or tea.

Sapporo Apple Street

その他

📍 旭川駅

An apple-flavored confection inspired by Sapporo. This item captures the sweet and sour taste of apples within a baked good, with a fruity aroma that spreads with every bite. One of its charms is the stylish package design reminiscent of the tree-lined streets of Sapporo. It is visually pleasing when given as a travel souvenir or memento. The gentle acidity of the apple harmonizes with the moist sweetness of the baked goods, resulting in a flavor that is perfect to accompany tea. It is easy to pick up and is a delight for all generations. This is a snack that allows you to take a relaxing break while imagining the cityscape of Sapporo.

Chocolatier Masaru Chocolat Brownie (New Chitose Airport Limited Package)

洋菓子

📍 新千歳空港

A rich brownie delivered in a New Chitose Airport limited package from the Sapporo chocolate specialty shop 'Chocolatier Masaru.' Masaru is a specialty shop founded in Sapporo in 1988, dedicated to authentic chocolate. This chocolat brownie is the shop's number one popular item. The exterior has a crispy, crunchy texture, while the inside is packed with the deep flavor of cacao. The authentic flavor unique to a chocolate specialist conveys its true quality from the very first bite. The limited package, which can be easily picked up at the airport, is perfect as a souvenir to conclude your Hokkaido trip. Before you depart, please enjoy the reliable chocolate from this specialty shop.

Romantei Moiwa no Shiki (Four Seasons of Mt. Moiwa)

その他

📍 札幌駅

A baked sweet created by the popular Sapporo confectionery shop 'Romantei,' inspired by the four seasons of Mount Moiwa. Mt. Moiwa is a familiar mountain loved by Sapporo citizens. This sweet expresses its rounded mountain shape and the changing expressions of the four seasons. 'Moiwa no Shiki' was born from the desire to create a baked sweet that allows people to enjoy Romantei's famous Choco Mont Blanc all year round. The dough, kneaded with rice flour and mascarpone, features an attractive moist texture similar to a madeleine. There is also a warm episode that the product name was given by customers who visited the shop. Available in two types—chocolate and tiramisu—it is a flavor long loved locally. Please enjoy it while thinking of the city and mountains of Sapporo.

Hokkaido 179 Municipalities Dice Caramel

その他

📍 丘珠空港、北見駅、稚内駅 ほか6件

A local version that represents the 179 municipalities of Hokkaido using dice-shaped caramels. This confectionery features collectible elements with famous local specialties from each region depicted on the packaging, making it an ideal gift for Hokkaido lovers.

Romante Odori Namiki Orange Chocolat

スイーツ

An orange-flavored chocolate cake from Sapporo's Romante, part of their Odori Namiki series. The combination of orange peel and chocolate offers a sophisticated adult flavor, showcasing the skill of this Sapporo pastry shop.

YOSHIMI Chocolate Rusks Special Box

その他

📍 新千歳空港

A visually stunning gift box from YOSHIMI, a popular brand born in Sapporo. These rusks are baked to a perfect crisp and coated in smooth chocolate. The craftsmanship is exceptional, starting from the special baking process of the French bread itself; it is said that development took three years. Founded in Sapporo in 198 3, YOSHIMI is also known for unique Hokkaido souvenirs like 'Sapporo Okaki Oh! Yaki Tokiwami.' The Special Box features eye-catching colorful packaging, making it a delightful gift. Every bite offers the sweetness of chocolate and the savory texture of the rusk. It is a special box that brings joy from the moment you open it.

Shiroi Koibito White Chocolate Pudding

スイーツ

📍 旭川空港、新千歳空港、函館空港 ほか8件

A treat that allows you to enjoy the flavor of the famous 'Shiroi Koibito' in a smooth pudding. Produced by Ishiya Seika, this pudding is a pure white, rich delight made by incorporating the original blend of white chocolate used in Shiroi Koibito into the pudding. As a wonderful bonus, it comes with a separate haskap sauce. The juicy sweetness and tartness of haskap grown throughout Hokkaido sharply enhances the sweetness of the pudding. The vibrant purple sauce also makes for a beautiful presentation. Since it can be carried at room temperature, it is a reliable choice for souvenirs sent to distant locations. Even if you aren't a Shiroi Koibito fan, the smooth melting texture is sure to bring a smile to your face.

Sapporo Strawberry Chocolat

洋菓子

📍 新千歳空港、札幌駅、和商市場

A sweet and sour, adorable strawberry chocolate confection reminiscent of the city of Sapporo. This lovely pink item features a harmony between the tartness of strawberries and the mellow sweetness of chocolate. Hokkaido is known as a strawberry-producing region, and its refreshing flavor pairs perfectly with chocolate. With its gorgeous appearance, it will also be appreciated as a souvenir for women and children. While many classic chocolate sweets are common Sapporo souvenirs, the colorful strawberry provides a fresh alternative. With a single bite, the aroma of strawberry spreads softly, filling your mouth with a spring-like brilliance. It is the perfect sweet for a small gift to someone who loves sweets.

Maruyama Pirika Teppanyaki Senbei (Sweet & Savory Flavor)

その他

📍 札幌駅、札幌市時計台

A luxurious rice cracker made from 100% Yumepirika rice, born in the Maruyama area of Sapporo. "Maruyama Pirika Teppanyaki Senbei" is a product grilled using only Hokkaido's proud brand of rice, "Yumepirika." Each piece is carefully grilled by hand by artisans on a large iron griddle. The crispy texture and sweet-and-savory flavor are gentle, making it an enjoyable taste for everyone from children to the elderly. You can feel the warmth that comes only from hand-grilling, rather than relying on machines. Its simple, rustic deliciousness, full of old-town charm, makes it a well-received Hokkaido souvenir. It is a comforting rice cracker packed with the concentrated umami of high-quality rice.

ROYCE' Potato Chip Chocolate [Fromage Blanc]

洋菓子

📍 新千歳空港、有楽町駅、ノシャップ岬

An item from ROYCE's potato chip chocolate series that adds the flavor of Fromage Blanc. The elegant richness of the cheese and the saltiness of the potato chips create an exquisite balance, offering a different charm from the classic original.

Romante Odori Namiki Italian

スイーツ

A dessert from Sapporo's Romante, released as the Italian-flavored entry in their Odori Namiki series. It features a unique taste incorporating Italian influences, allowing you to enjoy the playful spirit typical of a Sapporo confectionery shop.

Hokkaido Limited Happy Turn

その他

📍 札幌駅

The familiar Happy Turn arrives with a special flavor exclusive to Hokkaido. This item features Kameda Seika's long-selling 'Happy Turn' finished with a Hokkaido-only flavor. You can enjoy flavors available only here, such as the 'Hokkaido Cheese Flavor' which uses Hokkaido-produced cheese powder. While maintaining the addictive nature of the Happy Powder, the deliciousness of Hokkaido ingredients gently aromatic. The variety of local-style options, such as soup curry flavor, is also an interesting feature. With a convenient individually wrapped size, it is perfect for both personal enjoyment and as a gift to distribute. It is a limited-edition souvenir full of exclusivity, adding the taste of Hokkaido to the classic deliciousness.

Bifun Strawberry

その他

📍 大通駅、白い恋人パーク

A limited edition addition of strawberry flavor to Ishiya Seika's Bifun series. This is a gorgeous pink item consisting of mille-feuille pastry coated in strawberry chocolate, making it perfect for the spring season.

Seicomart Rusk (Sugar)

その他

An affordable and delicious rusk made by Seicomart, the 'soul convenience store' of Hokkaido residents. 'Seicomart Rusk (Sugar)' is an original product from Seicomart, affectionately known to locals as 'Secoma.' It features a simple sugar flavor made with flour, butter, and sugar. Seicomart is a community-focused convenience store spanning the entire Hokkaido region and is also popular for its unique food brands. This rusk is also a somewhat rare snack that can only be found at Secoma. With its crispy, light texture and gentle sweetness, it is perfect for a snack. Bringing home the taste of Secoma, loved by all Hokkaido residents, is an interesting choice for a souvenir.

Bifun Yuzu

その他

📍 新千歳空港、函館空港、丘珠空港 ほか9件

A limited edition item that adds the refreshing aroma of yuzu to Ishiya Seika's Bifun series. This Japanese-style treat features mille-feuille pie coated in yuzu chocolate, allowing you to enjoy a seasonal flavor.

Royce' Nama Chocolate [White]

洋菓子

📍 新千歳空港、女満別空港、成田国際空港 ほか3件

A pride of Royce, this white nama chocolate melts the moment it enters your mouth. "Nama Chocolate [White]" is a creation that blends refreshing, lightly sweet white chocolate with Hokkaido fresh cream. It is characterized by its delicate mouthfeel and soft flavor. Royce is a chocolate brand originating from Sapporo, and their Nama Chocolate is their flagship product. Alongside the classic "Au Lait," this White version has long been loved as one of the two pillars of their Nama Chocolate lineup. It offers a sophisticated taste enhanced with Western liqueur. It features a moist, smooth texture unique to products that require refrigeration. A luxurious Hokkaido souvenir that white chocolate lovers will find irresistible.

Royce Baton Cookie Hazelnut Cacao

洋菓子

📍 青森空港、新千歳空港、静岡空港 ほか34件

A product that combines hazelnut and cacao with Royce's baton cookies. This is a sophisticated cookie where the nuttiness of the hazelnut and the bittersweetness of the cacao harmonize, making it one of the most popular flavors in the series.

Ishiya Seika Koi Suru Chocolate: Hokkaido Luxury Milk Chocolate and Salt

洋菓子

📍 白い恋人パーク

A chocolate bar with an exquisite sweet and salty balance, born from the famous 'Shiroi Koibito.' 'Ishiya Seika Koi Suru Chocolate: Hokkaido Luxury Milk Chocolate and Salt' is a product created by Ishiya Seika using the chocolate from Shiroi Koibito as a base. 100% salt made from the waters of Lake Saroma in Hokkaido is kneaded into the rich milk chocolate. The coarse salt, which you can feel in granules, sharply enhances the sweetness of the chocolate, providing an adult flavor. This 'Koi Suru Chocolate' is a high-performance product that was the first Hokkaido confectionery manufacturer to win an international chocolate award. The balance of sweetness and saltiness creates an addictive deliciousness. It is a luxurious chocolate that reveals a new side even to fans of Shiroi Koibito.

Royce' Milk Chocolate Bar

洋菓子

📍 新千歳空港、中標津空港、釧路駅 ほか9件

This is a milk chocolate bar produced by Royce', a brand renowned for its Nama (raw) chocolate. It is one of the most quintessential products from Royce', which is headquartered in Tobetsu, Hokkaido. With milk blended to perfection and carefully conched, the chocolate features a well-balanced fusion of cacao and milk flavors. While Royce' is strongly associated with Nama chocolate, this bar retains that signature smooth melt-in-your-mouth texture and rich depth, making its quality evident from the very first bite. Another great aspect is that it can be enjoyed easily at an affordable price. This is a bar you can savor as part of your daily snack routine, bringing you the reliable deliciousness of Royce'.

Sapporo Times Square Cheese & Maple

スイーツ

A popular Sapporo souvenir featuring two types of cream—cheese and maple—stuffed into a fluffy castella sponge. The appeal lies in being able to enjoy two different flavors in one box. Inside the fine-textured, moist sponge cake, we have enclosed a soft custard-flavored cream. The cheese version offers a light, aromatic cheese flavor, while the maple version is finished with a syrupy sweetness, allowing you to enjoy two completely different personalities. Deciding which one to eat first is part of the fun. With a gentle deliciousness that melts in your mouth upon the first bite, it is a quintessential Sapporo sweet that lets you choose your flavor based on your mood.

Hokkaido Zangi Okaki

その他

📍 札幌駅

This is a unique type of okaki (rice cracker) that reproduces the flavor of Hokkaido's soul food, "Zangi." It is a snack full of Hokkaido character that Zangi lovers will find irresistible. Zangi refers to the fried chicken (karaage) beloved in Hokkaido. Said to have originated in Kushiro, it is characterized by being well-seasoned with a soy sauce base, making it a soul food of the residents alongside Jingisukan. We have packed that sweet and savory flavor and the umami of the chicken into these fragrant rice crackers. It also pairs perfectly with alcoholic beverages. The savory aroma of soy sauce and the crispy texture of the okaki are addictive. This is an item that allows you to easily enjoy Hokkaido's food culture as a light snack.

Ishiya Seika Koi Suru Chocolate (White Chocolate and Salt)

洋菓子

📍 白い恋人パーク

This is the white chocolate and salt version from Ishiya Seika's 'Koi Suru Chocolate' series. The sweet and salty flavor, featuring white chocolate made with Hokkaido milk seasoned with salt, offers a charm different from the classic Shiroi Koibito.

Sapporo Times Square Uji Matcha

スイーツ

📍 新千歳空港、札幌駅

The Uji Matcha flavor of Sapporo Times Square. This Japanese-style treat features soft castella sponge filled with Uji Matcha cream, and is a popular flavor in the series supported by matcha lovers.

Sapporo Curry Senbei - 'Is there more crunchy stuff?'

和菓子

📍 旭川空港、新千歳空港、函館空港 ほか22件

An authentic curry rice cracker produced by a specialty soup curry shop in Sapporo. The name, 'Is there more crunchy stuff?' (Karikari mada aru?), is so memorable it'll make you smile. It was created by YOSHIMI, the operator of a popular curry restaurant in Sapporo. They have infused the flavors of the soup curry that the specialty shop has pursued for many years into these crackers, using a rich blend of garam masala. The aroma of spices is abundant, and you can clearly taste the authentic curry flavor. The spicy curry flavor and crunchy texture are addictive, making it impossible to stop once you start eating. It is truly a dish that lives up to its name. It is widely loved as a classic Hokkaido souvenir.

ROYCE' Nama Chocolate Au Lait

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか15件

The most classic Au Lait flavor among ROYCE's nama chocolates. The smooth melting sensation, created by the fusion of Hokkaido-produced fresh cream and milk chocolate, was the catalyst for the nama chocolate boom and remains the pinnacle of taste.

Royce Variety Pack [Airport]

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか7件

An airport-exclusive assortment set that allows you to enjoy Royce's popular products all at once. It is a special gift available only at Hokkaido's gateway to the sky. Sold at airports within the prefecture, including New Chitose Airport, this package contains Royce's representative flavors, such as Nama Chocolate and Potato Chip Chocolate. The joy lies in being able to taste all the popular classics without the hassle of choosing individually. Since it cannot be obtained through online shopping, the convenience of being able to pick it up quickly at the airport is a great point for travelers. It is perfect as a treat for yourself or as a souvenir for family to conclude your Hokkaido trip.

Sapporo Corn Galette

その他

📍 新千歳空港、札幌駅

A baked confection that recreates the flavor of grilled corn, a summer tradition in Sapporo, in the form of a galette. It is an item that allows you to take the famous taste of Odori Park home with you as a souvenir. From spring to autumn, 'corn wagons' line Sapporo's Odori Park, wafting the savory aroma of grilled corn. This Sapporo specialty, featuring corn roasted to perfection and brushed with a homemade sauce made from Hokkaido soy sauce and beet sugar, has been loved for many years. We have expressed that very flavor in this galette. The sweetness of the corn combines with the richness of butter for a somewhat nostalgic taste. It is an item you will want to enjoy while reminiscing about the scenery of Odori Park.

Shiroi Koibito (Black)

洋菓子

📍 新千歳空港、函館空港、東京国際空港(羽田空港) ほか18件

The black version of Ishiya Seika's Shiroi Koibito. This item features milk chocolate sandwiched between langue de chat cookies, allowing you to enjoy a rich chocolate flavor that is different from the white version.

ROYCE' Fruit Bar Chocolate

洋菓子

📍 旭川空港、新千歳空港、静岡空港 ほか27件

A highly satisfying bar chocolate produced by ROYCE', the chocolate brand born in Hokkaido. ROYCE' is a popular brand established in Hokkaido in 1983. This fruit bar is a luxurious single piece packed with dried mango, cranberry, freeze-dried strawberry, and fragrant almonds inside smooth white chocolate. You can enjoy the sweet and sour notes of the fruit and the crunchy texture of the nuts all at once with the smooth chocolate. It is also colorful and gorgeous in appearance. While biting into a whole bar is great, we also recommend slicing it thinly to accompany coffee or tea. Please enjoy this rich taste characteristic of Hokkaido.

Maruyama Colon Apple Cinnamon Flavor

洋菓子

Inspired by Maruyama, a quiet and fashionable area in Sapporo, these are adorable bite-sized 'colon' treats in an apple cinnamon flavor. Featuring a fun, round shape with crispy dough wrapped around a creamy center, this snack offers a delightful texture. The sweet and sour notes of apple blend with the spicy aroma of cinnamon, creating a warm flavor reminiscent of autumn. Since they are bite-sized, it is easy to find yourself reaching for just one more. Perfect as a companion for strolling through the streets of Sapporo or as a small gift. It is a taste that makes you want to enjoy them one after another while imagining the tranquil, greenery-filled atmosphere of Maruyama.

Red Jam Apple Pie

洋菓子

📍 札幌駅

A gorgeous baked pastry featuring bright red apple jam gently enveloped in crispy pie crust. Hokkaido is known as a region where apple cultivation also thrives. We have wrapped jam packed with the sweet and tangy flavor of these apples in a fragrant, baked pie. The cross-section, revealing a vibrant red color, is visually delightful and stimulates the appetite just by looking at it. The combination of the light, crispy texture of the pie and the luscious, flowing jam is outstanding. Paired with coffee or tea, it creates a slightly luxurious snack time. Due to its beautiful coloring, it is also a wonderful item for small gifts. Please enjoy the bounty of Hokkaido apples that will bring a smile to your face with every bite.

Dank-U! (Dank-U!) Honey Caramel Waffle Strawberry Flavor

洋菓子

📍 札幌駅

This is a strawberry-flavored treat that puts a Hokkaido-style twist on the traditional Dutch pastry, the 'Stroopwafel.' It is a simple snack born in the Netherlands, consisting of caramel sandwiched between two thin layers of baked waffle dough. The authentic way to enjoy it is to place it atop a hot cup of coffee and let the rising steam gently warm it up. We have added the richness of honey caramel and the sweet aroma of strawberry to give it a touch of Hokkaido-style elegance. When warmed, the caramel melts and the strawberry flavor wafts through the air. This is a treat designed to transform your usual tea time into something a little more special.

Ishiya Seika Koi suru Chocolate Corn

洋菓子

📍 白い恋人パーク

A corn-flavored version of Ishiya Seika's 'Koi suru Chocolate' series. This Hokkaido-style flavor features the sweet aroma of corn melting with chocolate, making it a popular series second only to Shiroi Koibito.

Ishiya Seika Sakura Baum

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか15件

A spring-limited Baumkuchen delivered by Ishiya Seika, known for 'Shiroi Koibito,' during the cherry blossom season. Ishiya Seika is a representative confectionery manufacturer of Hokkaido, headquartered in Sapporo, and has created numerous popular sweets including 'Shiroi Koibito.' This Sakura Baum was crafted to celebrate the arrival of spring. A soft scent of cherry blossoms rises from the lightly pink-colored sponge. The moist texture and subtle cherry flavor are like the late spring that finally arrives in Hokkaido. It is a seasonal sweet that can only be enjoyed at this time, adding a touch of elegance to your spring tea time.

Shiroi Koibito (White & Black)

洋菓子

📍 新千歳空港、函館空港、女満別空港 ほか30件

An assortment that allows you to enjoy both the white and black versions of Ishiya Seika's Shiroi Koibito. This set lets you compare two flavors: Langue de Chat cookies sandwiched with white chocolate and milk chocolate, respectively.

Maruyama Pirika Soft-Texture Senbei (Soy Sauce Flavor)

その他

📍 札幌駅

A soy sauce flavored rice cracker from the Sapporo-based Maruyama Pirika brand, focusing on a soft-textured sensation. It offers a new texture—moist and chewy, unlike typical crispy rice crackers—that enhances the savory aroma of the soy sauce.

Dank-U! (Dank-U!) Honey Caramel Waffle Orange Flavor

洋菓子

📍 札幌駅

A Hokkaido version of the traditional Dutch pastry, the stroopwafel, in orange flavor. This treat combines the sweetness of honey caramel with a refreshing orange aroma; enjoy it by warming it atop a hot drink.

Ishiya Seika Koi Suru Chocolate: Azuki Bean and Tencha

洋菓子

📍 白い恋人パーク

A Japanese-style flavor from Ishiya Seika's 'Koi Suru Chocolate' series featuring azuki bean and tencha (shaded green tea). It is an elegant chocolate that offers a sense of Japanese tradition, with the flavor of Hokkaido-grown azuki beans harmonizing with the astringency of tencha.

Senshuan Tsuki no Ishi (Moon Stone)

その他

📍 新千歳空港、札幌駅、JR札幌駅

A round and adorable sweet made using white chocolate, which was rare at the time. An elegant treat produced by the long-established Sapporo confectioner, Senshuan. 'Tsuki no Ishi' was born in 1969, the year Apollo 11 achieved humanity's first moon landing. It is a romantic confection developed to commemorate that feat, which ignited dreams of space across the world. Even after more than half a century, it continues to be loved as it always was. With a soft melt-in-your-mouth texture and milky sweetness, please savor each one slowly while imagining the story related to the moon. It is sure to make for a special tea time.

Sapporo Okaki Oh! Yaki-Tokibi

その他

📍 旭川空港、新千歳空港、函館空港 ほか27件

An okaki (rice cracker) that reproduces the sweetness and aroma of Hokkaido corn. A classic Sapporo souvenir that allows you to easily enjoy the flavor of Odori Park's famous grilled corn.

Kurouma

その他

📍 旭川空港、新千歳空港、函館空港 ほか13件

Moist and chewy. A soft shortbread born in Hokkaido with an irresistible semi-soft texture, as if freshly baked. A popular confection crafted by Robakashi in Asahikawa. Smooth chocolate is gently wrapped in dough, baked using 100% Hokkaido wheat and beet sugar. Available in two varieties—white and milk—each offering a different deliciousness. The name 'Roba' (Donkey) reportedly originates from the time when freshly baked sweets were carried to the main store on the back of a donkey. Each piece is carefully made, much like a hardworking donkey. Please enjoy this gentle, Hokkaido-style sweetness, perfect for accompanying tea.

Royce' Nutty Bar Chocolate

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか8件

Packed with almonds and cashews. This bar-type chocolate features a delightful crunchy nut texture. A popular product from Hokkaido's Royce. The combination of plenty of nuts and smooth chocolate made with Hokkaido milk is exquisite. With an authentic flavor characteristic of Royce, the crispy texture of the nuts and the smoothness of the chocolate overlap, making you want to reach for another bar. You can fully enjoy the lingering aftertaste as it melts in your mouth. A luxurious moment where sweetness and the aroma of roasted nuts melt together. It is highly recommended not only as a souvenir from Hokkaido but also as a treat for yourself.

Koibito Hiroba (Lovers' Plaza)

洋菓子

📍 新千歳空港、大通駅、白い恋人パーク

A baked sweet with a gentle sweetness that makes use of white chocolate. This is a Hokkaido-exclusive item produced by Ishiya Seika, the makers of the famous 'Shiroi Koibito'. Created with the image of Shiroi Koibito Park, you can enjoy the elegant taste of snow-white chocolate. The charm lies in the smooth melting sensation unique to Ishiya Seika. The compatibility between the crispy dough and the melting white chocolate is simply superb. With just one bite, a snowy Hokkaido landscape seems to float into your mind. The soft, gentle sweetness accompanies those moments when you want to take a relaxing break. Please try this special sweet that can only be found in Hokkaido.

Chitchana Pretz Corn

その他

📍 旭川空港、新千歳空港、函館空港 ほか6件

Small Pretz sticks that reproduce the sweet and fragrant flavor of corn. A convenient and cute snack available exclusively in Hokkaido. When you think of Hokkaido, boiled corn enjoyed in summer is a specialty. We have captured that simple sweetness and fragrance in these crunchy Pretz sticks. Because they are small in size, you'll find yourself snacking on them without realizing it. They are perfect for a snack or a small souvenir from Hokkaido. They are also ideal to tuck into your pocket as a companion for outings. The summer landscape of the northern land, where cornfields spread out in golden hues. Please take this bag, which allows you to easily enjoy that flavor, as a souvenir. It is also fun to share with everyone.

Maruyama Pirika Soft-baked Senbei (Soup Curry Flavor)

その他

📍 札幌駅、札幌市時計台

Reproduces the taste of Sapporo's specialty, soup curry, in a soft-textured rice cracker. A Sapporo souvenir with a unique moist texture and a spicy flavor that keeps you coming back for more.

Famous Confection: Yukitaro

その他

📍 札幌駅

Crispy wafers gently coated in white chocolate. This is a nostalgic sweet that has been beloved in Hokkaido for a long time. It is a treat where a simple, light texture meets the mellow sweetness of white chocolate. With a flavor that brings a sense of relief, it continues to be loved across generations. It possesses a gentleness that evokes memories of eating it as a child. It is a long-selling Hokkaido classic that has been cherished through the ages. An old-fashioned deliciousness that can be enjoyed without any pretension. Please savor each piece of Yukitaro, with its gentle sweetness that might suddenly make you feel nostalgic.

Ishiya Seika Koi Suru Chocolate (Sakura)

洋菓子

📍 白い恋人パーク

A spring-limited chocolate made by Ishiya Seika, the makers of Shiroi Koibito. A seasonal Hokkaido souvenir featuring pink chocolate infused with the flavor of cherry blossoms.

Potekotan Kelp Flavor

その他

📍 旭川空港、新千歳空港、釧路空港 ほか5件

A snack made by combining Hokkaido potatoes with kelp from the Okhotsk Sea. A Hokkaido-exclusive flavor featuring a crunchy texture and the savory umami of kelp.

Chiaki-an North Potato

その他

📍 新千歳空港

A lovely Japanese-Western confectionery shaped like Hokkaido's famous potatoes. A unique item crafted by the long-established Sapporo confectioner, Chiaki-an. Actually, despite looking exactly like a potato, this sweet contains no potato at all. The inside is filled with elegant Momoyama bean paste. You can enjoy its moist texture and gentle sweetness. The gap between its realistic appearance and unexpected filling is sure to bring a smile to your face. Its round, plump look is so adorable you'll want to display them all together. A famous Chiaki-an treat that is fun to look at and delicious to eat. It is sure to be a great conversation starter when given as a souvenir. Please enjoy this playful piece of Hokkaido.

Royce' Potato Chip Chocolate Mild Bitter

その他

📍 旭川空港、新千歳空港、函館空港 ほか6件

A mild bitter version of Royce's classic Potato Chip Chocolate. An adult-oriented flavor where the bittersweet chocolate and the saltiness of potato chips harmonize exquisitely.

Little Bear Poochan Butter Candy

その他

📍 札幌場外市場、札幌市時計台

A classic Hokkaido souvenir butter candy sold in a cute little bear package. A retro candy with the rich flavor of Hokkaido butter gently spreading through your mouth.

Doutor Liquid Stick Cafe au Lait & Chocolate

その他

📍 札幌駅

A stick beverage from Doutor Coffee that you frequently see in Hokkaido souvenir shops. It is a wonderful travel companion, as you can easily enjoy a cup anytime just by dissolving it in hot or cold water. The charm lies in the highly aromatic flavor unique to Doutor, a coffee chain loved nationwide. This set includes two flavors: Cafe au Lait made with Hokkaido milk and Chocolate. It is perfect for when you want to take a break at your hotel during your trip, or when you want to soak in the memories of your journey after returning home. The compact size makes it easy to carry and distribute to many people. Why not take home your memories of your Hokkaido trip along with a warm cup?

Boys, Dream Big! Butter Candy

その他

📍 羊ヶ丘展望台

A Hokkaido staple butter candy featuring Dr. Clark's famous quote on its packaging. The rich flavor of Hokkaido butter spreads throughout your mouth.

Romante Odori Tree-lined Avenue Harvest Festival

スイーツ

An autumn limited chocolate cake made by Romante in Sapporo. It is part of a series inspired by the tree-lined streets of Odori Park, featuring flavors that make the most of seasonal ingredients.

Ishiya Seika Russet De Artisan Classic

その他

A premium baked goods series from Ishiya Seika, the makers of the famous 'Shiroi Koibito.' True to its name, 'Artisan,' which signifies handcrafted quality, this product charms with its meticulous flavor. Made with dough using Hokkaido butter and honey, it combines sliced almonds with a custard-flavored cream. A moist melt-in-the-mouth texture, a subtle vanilla aroma, and the rich flavors of almond and custard spread throughout your palate. It is a high-quality taste that focuses on Hokkaido ingredients. You can enjoy a moist, elegant deliciousness that is different from Shiroi Koibito. Please enjoy this luxurious baked treat to make your tea time a little more special.

Sapporo Times Square Strawberry

スイーツ

📍 新千歳空港、札幌駅

A strawberry version of the Sapporo specialty, Times Square. A popular flavor with a brilliant color, featuring strawberry cream wrapped in fluffy castella dough.

Senshuan Kitaguni no Corona

その他

📍 新千歳空港

A confection where Japanese and Western styles meet, created by Senshuan Seika, a long-established confectionery in Sapporo, Hokkaido. Inspired by the refreshing sun of the northern lands, this item charms with its retro atmosphere. It combines a moist, crumbly Momoyama-style dough with gentle white bean paste and a crisp chocolate that isn't overly sweet. It is an exquisite fusion of Japanese and Western flavors, where the white bean paste of Wagashi and the chocolate of Western confectionery harmonize beautifully. With one bite, a sense of nostalgic comfort spreads. The retro packaging, which has remained unchanged since its initial release, is also part of its charm. Please enjoy this famous confection of the northern lands, preserved by an establishment founded in 1921.

Namara Butter Baum TSUMUGI

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか6件

A butter-rich baumkuchen named after the Hokkaido dialect word "namara" (meaning "very"). Produced by Ishiya Seika, the makers of the famous "Shiroi Koibito," it is a quintessential Hokkaido treat. It uses 100% premium specially selected butter, created by Yotsuba Milk Products exclusively for Ishiya Seika. Combined with Hokkaido wheat, it is baked to be crispy on the outside and moist on the inside. The name "namara" was chosen because it is packed with the deliciousness of Hokkaido. Enjoy the harmony of rich butter flavor and moist cake that spreads through every bite. Please savor this luxurious baumkuchen overflowing with the essence of Hokkaido.

Ishiya Seika Le Sette De Artisan Chocolate

その他

The chocolate version of Ishiya Seika's high-quality baked goods series. You can enjoy a rich, artisan-style flavor made with carefully selected cacao.

Hokkaido Hokku Cheese

和菓子

📍 旭川空港、新千歳空港、函館空港 ほか3件

A Japanese-style baked sweet using four types of cheese. This is a unique Hokkaido specialty that is also popular as a souvenir at New Chitose Airport. Inside the crust, topped with Hokkaido Gouda cheese, is a slightly sweet and soft filling made from an exquisite blend of cream, cheddar, and camembert cheeses. It offers a new sensation of deliciousness, where the rich depth of the cheese harmonizes perfectly with a gentle sweetness. While it resembles a traditional Japanese wagashi, the flavor of the cheese spreads softly in your mouth upon tasting. Please try this uniquely Hokkaido-style fusion sweet that is irresistible to cheese lovers.

Wakasaya Honpo Dodora

その他

📍 札幌駅、JR札幌駅構内

A large dorayaki with a unique name, made by Wakasaya Honpo in Sapporo, Hokkaido. It is an impactful item that will make you want to surprise the person you are gifting it to. Created by a long-established shop founded in 1919, 'Dodora' is a dorayaki that uses plenty of Tokachi red beans from Hokkaido. Although it contains about 100g of bean paste, the sugar content has been kept low for easy eating, and the dough has also been specially crafted for a pleasant texture. It boasts a grand volume, standing approximately 5 centimeters tall. The harmony between the fluffy dough and the generous amount of elegant bean paste is irresistible. With its large size and adorable name, it is an item that will surely make for great souvenir stories.

Sapporo Agricultural College Premium

洋菓子

📍 新千歳空港

A premium version of Kinotoya's popular product "Sapporo Agricultural College." A luxurious cookie finished with a rich flavor by upgrading the grade of Hokkaido butter and wheat used.

Sapporo Times Square Hokkaido Pumpkin

スイーツ

📍 札幌駅

A Hokkaido pumpkin version of the famous Sapporo confection, Times Square. A popular autumn flavor featuring pumpkin cream wrapped in fluffy castella sponge cake.

Ishiya Seika Le Sette De Artisan Orange

その他

The orange version of Ishiya Seika's artisan-style series. A high-quality baked confection that brings out the refreshing flavor of orange peel, offering a different charm from Shiroi Koibito.

Royce' Potato Chip Chocolate [Original]

その他

📍 旭川空港、新千歳空港、函館空港 ほか26件

A massive hit from Royce'. One side of a thick-cut potato chip is generously coated with milk chocolate, creating an exquisite balance of sweetness and saltiness that is popular worldwide.

Hokkaido White Chocolate Kirayuki

洋菓子

📍 札幌市時計台

A white chocolate confection made with milk from Hokkaido. It features a beautiful, sparkling package reminiscent of snow and is characterized by its gentle sweetness.

White Baum TSUMUGI

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか17件

A pure white Baumkuchen produced by Ishiya Seika, the makers of the famous 'Shiroi Koibito'. White chocolate from 'Shiroi Koibito' is kneaded into the batter, resulting in a moist and soft texture. Using a special baking method that retains moisture, it achieves a snow-white appearance and a moist mouthfeel. The name 'TSUMUGI' carries the wish that, much like the accumulating rings of a Baumkuchen, the stories of people will be woven together. With a single bite, the gentle sweetness of white chocolate softly spreads through your palate. It is an elegant and heart-fluttering treat reminiscent of Hokkaido's snowy landscapes.

ROYCE' Marshmallow Chocolate [White]

洋菓子

📍 新千歳空港

A fluffy marshmallow chocolate produced by ROYCE', the chocolate brand born in Hokkaido. Soft marshmallows are gently enveloped in smooth white chocolate. Finished with a coating of white chocolate powder, it looks just like fresh snow. When you take a bite, the airy marshmallow and melting white chocolate sweetness dissolve together. Each piece is packed with an elegant flavor reminiscent of Hokkaido's snowy landscapes. Its light texture makes it perfect alongside coffee or tea, making it easy to reach for just one more. It is also a delightful choice for small gifts.

Sapporo Times Square - Kokuju Kinako / Kokuju Kinako Hokkaido Azuki

スイーツ

📍 新千歳空港、札幌駅

A Japanese-style flavor of the famous Sapporo confection, Times Square. This version allows you to enjoy a traditional Japanese taste, combining black honey (kuromitsu) and roasted soybean powder (kinako) with Hokkaido-grown azuki beans.

Hokkaido White Cheesecake

スイーツ

📍 札幌駅

A pure white cheesecake made with a luxurious amount of cream cheese from Hokkaido. True to its snow-like appearance, this treat offers a smooth and gentle mouthfeel. Hokkaido, known as a dairy kingdom, is famous as a producer of high-quality cheese. By making full use of this bounty, we have achieved both a rich cheese flavor and a melt-in-your-mouth texture. The sweetness is subtle, allowing the true flavor of the cheese to shine through directly. It is a taste overflowing with the milky essence characteristic of Hokkaido. Enjoying it chilled enhances its smooth melting sensation even further. It pairs perfectly with coffee or tea, making it a dessert where you can fully savor the blessings of Hokkaido's cheese.

Ishiya Seika Le Set De Artisan Sweet Potato

その他

The sweet potato version of Ishiya Seika's artisan-made series. An elegant baked confection that brings out the flavor of Hokkaido potatoes, a popular flavor during the autumn and winter seasons.

Tokachi Popcorn ~From the Golden Corn Fields~

その他

📍 札幌駅

A premium microwaveable popcorn produced by Maeda Nosan Food in Tokachi. It has gained a reputation for its convenience, being Japan's first style that can be prepared simply by heating the entire bag in the microwave. Using 100% popping corn grown on their own Tokachi farms, it is simply seasoned with domestic salt. You can enjoy the natural sweetness and aroma of the golden-glowing corn exactly as it is. This is a product we take pride in, having even won the Hokkaido Governor's Award. When you bite into it while it is still hot from popping, the blessings of the Tokachi earth spread throughout your mouth. It is a premium Hokkaido popcorn that is perfect to enjoy gathered around with everyone.

Royal Montagne

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか3件

This is one of the signature pyramid-shaped chocolates from LeTAO, a popular confectionery shop in Otaru. It features a beautiful pyramid shape, achieved through a pursuit of the ideal melt-in-your-mouth texture. Made with chocolate infused with Darjeeling tea, it offers an elegant aroma of tea that spreads softly as it melts in your mouth. The cacao beans are selected from an original blend specifically to enhance the scent of the Darjeeling, resulting in an exceptional level of flavor perfection. Every small piece is packed with LeTAO's dedication. This is a treat for those who wish to slowly enjoy high-quality melting texture and the lingering aftertaste of tea. It is an elegant chocolate born in Otaru, perfect as a small gift.

Jagaimo Korokoro 3-Type Set

その他

📍 旭川空港

Their round appearance is bound to bring a smile to your face. "Jagaimo Korokoro," produced by Calbee Potato Farm, is a snack made from Hokkaido potatoes cut into bite-sized pieces. Characterized by their round and cute appearance created from colorful potatoes, this set allows you to compare three different flavors. The simple taste, which brings out the natural umami of the ingredients, feels as if it has captured the blessings of the Hokkaido earth itself. With a light texture that makes it hard to stop eating, it is perfect both as a snack and an appetizer. Please enjoy the quintessential deliciousness of Hokkaido potatoes at your leisure.

Ishiya Seika Apple & White Baked Chocolate

洋菓子

📍 旭川空港、新千歳空港、帯広空港 ほか8件

A baked chocolate from Ishiya Seika that combines apple and white chocolate. You can enjoy the harmony of fruity acidity and sweet chocolate.

ROYCE' Nama Chocolate Champagne (Pierre Mignon)

洋菓子

📍 新千歳空港、JR小樽駅

An adult-oriented nama chocolate from ROYCE' using French champagne 'Pierre Mignon'. It offers a luxurious experience with the elegant aroma of champagne and smooth chocolate.

Kinotoya Hokkaido Baked Cheese

洋菓子

📍 新千歳空港

With just one bite, a rich depth and savory aroma of cheese rush in. 'Hokkaido Baked Cheese' is a cheese confection made by Kinotoya, a popular Western-style confectionery shop in Sapporo, utilizing Hokkaido cheese. Kinotoya is a shop known nationwide for its freshly baked cheese tarts that draw long lines. This cheese confection from such a renowned shop features a magnificent harmony between rich cheese flavor and a crispy texture. You can fully enjoy the milky, deep richness unique to Hokkaido dairy products. It is a satisfying treat that cheese lovers will find irresistible. A popular baked sweet that showcases the true skill of Sapporo sweets.

Strawberry Berry-Gla

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか10件

With a crispy texture, the sweet and sour flavor of strawberries spreads throughout your mouth. "Strawberry Berry-Gla" is a granola-style baked treat made with strawberries. We have combined the fragrant, baked dough with the sweet and tangy flavor of strawberries to create a light, crunchy texture. The perfect balance of sweetness and moderate acidity makes it an irresistible snack. It is ideal as an accompaniment to breakfast or as a little treat. It also looks adorable and pairs well with tea or coffee. This is a dish that allows you to lightly enjoy the fruit flavors characteristic of Hokkaido. It is a sweet treat that brightens your mood when you eat it.

Royce Petit Cookies [Walnut, 8 pieces]

洋菓子

📍 新千歳空港

Each small bite is packed with the savory aroma of walnuts. Royce's "Petit Cookies [Walnut]" are adorable, bite-sized cookies with walnuts kneaded directly into the dough. While Royce is renowned for its chocolate, this baked confection is also a highly popular item. The fragrant flavor of walnuts harmonizes beautifully with the rich aroma of butter. With a light, crispy texture, the deliciousness makes it hard to stop at just one. With 8 pieces per pack, it is easy to finish and perfect as a small gift or snack. These cookies offer an elegant taste that showcases Royce's reliable craftsmanship.

Hokkaido Milk Cookies

洋菓子

📍 札幌駅

With just one bite, the gentle essence of Hokkaido milk spreads softly through your palate. "Hokkaido Milk Cookies" are milk-flavored cookies made with plenty of milk from Hokkaido. Each cookie features the mellow and rich sweetness of milk, unique to the dairy kingdom of Hokkaido. Along with a light, crispy texture, a gentle milky aroma melts in your mouth. Because it is crafted with a simple flavor profile that highlights the deliciousness of the ingredients, you can enjoy them endlessly without getting tired of the taste. It is a comforting, gentle flavor that is loved by children and adults alike. These are rustic cookies that allow you to easily experience the bounty of milk from Hokkaido, a region famous for its dairy farming.

Maruyama Colon Strawberry Milk Flavor

洋菓子

A strawberry milk flavored baked sweet inspired by the Maruyama area of Sapporo. A Hokkaido-exclusive treat featuring strawberry milk cream filled inside a crispy waffle batter.

Hokkaido ga Chichichi. Strawberry Flavor

洋菓子

📍 札幌駅

The strawberry flavor version of the confectionery series made with Hokkaido milk. A cute sweet that combines the richness of milk with the sweet and sour taste of strawberries.

Kogane-yu Manju

和菓子

📍 定山渓温泉

A heartwarming sweetness that is perfect after a soak in the hot springs. "Kogane-yu Manju" is a traditional steamed bun inspired by Kogane-yu Onsen in Minami-ku, Sapporo. Kogane-yu Onsen is a natural hot spring destination surrounded by nature, located just before heading toward Jozankei. Its colorless, transparent waters, characterized by a subtle scent of sulfur, have been beloved by the people of Sapporo for over 100 years. The specialty bun of this hot spring area features a traditional, simple flavor, with smooth fine bean paste wrapped in a moist, thin skin. Enjoying one amidst the rising steam is truly exceptional. As a classic hot spring souvenir, it is a relaxing Japanese confection that has continued to be loved by locals for a long time.

LeTAO Double Fromage

スイーツ

📍 旭川空港、新千歳空港、静岡空港 ほか18件

A two-layered cheesecake representing LeTAO of Otaru. 'Double' means two layers in French, and 'Fromage' means cheese. The bottom layer is a rich baked cheese, while the top layer is a light, airy rare cheese. By using two different types of cheese—mascarpone and cream cheese—the two flavors overlap and melt in your mouth. Originally, this was a fresh cake available only at their shops, but in response to requests like 'I want to take this back to Honshu,' they spent many years developing freezing technology. The best way to enjoy it is in a semi-frozen, chilled, melting state.

LeTAO Ten Noir

洋菓子

📍 旭川空港、新千歳空港、丘珠空港 ほか4件

A confection that makes you want to take a relaxing break with its fragrant tea aroma. LeTAO is a pastry shop born in Otaru in 1998, and its name originates from a French phrase meaning 'Beloved Tower of Otaru.' 'Ten Noir' consists of chocolate sandwiched between aromatic cocoa cookies. The elegant and floral scent of tea pairs perfectly with tea time. It features the sophisticated and delicate craftsmanship characteristic of LeTAO, the makers famous for their signature Double Fromage. With every bite, the lingering notes of tea expand. The rich aroma of tea and the sweetness of chocolate harmonize elegantly. This is a LeTAO masterpiece, perfect as an accompaniment to your tea time.

LeTAO Double Fromage

スイーツ

📍 旭川空港、新千歳空港、静岡空港 ほか18件

A two-layer cheesecake and the flagship product of LeTAO. Its rich flavor, created by blending Italian mascarpone and Australian cream cheese, is famous nationwide as a representative sweet of Otaru.

Snoopy Tea House Potato Stick Cookies

洋菓子

📍 小樽堺町通り

These potato stick cookies can only be found at the Snoopy Tea House in Otaru. Located along Sakaimachi Hon-dori in Otaru—a street charming for its retro cityscape—Snoopy Tea House Otaru is a shop where you can immerse yourself in the world of Snoopy. Made with Hokkaido potatoes, these stick cookies feature a delightful, light, and crispy texture. The limited-edition packaging, available only here, features the familiar Snoopy, making it the perfect souvenir to take home your travel memories. It is a delightful experience to drop by while strolling through Otaru and find your favorite item. This is a unique Otaru souvenir that combines cuteness with deliciousness.

LeTAO Otaru Irooi-dori Fromage

洋菓子

📍 旭川空港、新千歳空港、函館空港 ほか8件

A cheese Langue de Chat made by LeTAO, bearing the name of a historic street in Otaru. Using the same Italian Mascarpone and cream cheese as their signature 'Double Fromage,' this luxurious treat even incorporates cheese into the cookie dough. LeTAO was established in 1998 at the Merhen Intersection, a central hub for Otaru sightseeing. The shop name is derived from a French phrase meaning 'Beloved Tower of Otaru.' Each piece, featuring cheese chocolate sandwiched between crisp yet moist cookies, spreads a flavor reminiscent of eating their Double Fromage. A popular souvenir that evokes nostalgic Otaru. Please enjoy the elegant aftertaste of the cheese.

Snoopy Chaya Corn Stick Cookies

洋菓子

📍 小樽堺町通り

Corn-flavored stick cookies exclusive to Snoopy Chaya in Otaru. With the sweet flavor of Hokkaido corn and a limited-edition Snoopy design, they are perfect as a souvenir of your Otaru sightseeing trip.

Snoopy Chaya Castella Manju Lavender Milk

和菓子

📍 小樽堺町通り

An adorable manju (sweet bun) that can only be purchased at Snoopy Chaya in Otaru. 'Castella Manju Lavender Milk' is a limited edition item from the official Snoopy character shop, 'Snoopy Chaya Otaru.' You can enjoy the scent of lavender, characteristic of Hokkaido, along with a gentle milky flavor. Snoopy Chaya Otaru is an official PEANUTS shop that blends into the cityscape of Otaru. The limited design featuring Snoopy provides a heartwarming feeling just by looking at it. The fluffy castella-dough manju is perfect as an accompaniment to tea. It is a heart-warming item that will delight both Snoopy fans and those visiting Otaru as a commemorative souvenir.

Snoopy Chaya Castella Manju - Hokkaido Melon

和菓子

📍 小樽堺町通り

A melon-flavored Castella Manju, exclusive to Snoopy Chaya in Otaru. This limited-edition souvenir unique to Otaru features the sweet aroma of Hokkaido melon and fluffy dough, adorned with a Snoopy design.