Overview
Known especially for its seafood and dairy products, Hokkaido has a long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to Hokkaido having a distinct food culture from the rest of Japan.
These foodways have resulted in Hokkaido incorporating a wealth of ingredients: milk, pork, wheat, and lavender, drawing on the European influence; seaweed, fresh crab, and melons, to utilise the top-quality local produce; wild venison, foraged wild vegetables, and salmon, as a result of the Ainu influence.
Think Squid Stuffed with Seasoned Rice, Sweetcorn with Soy Sauce Butter, Wild Garlic Gyoza, Rice Dumplings with Walnut Sauce, as well as silky ’snowmelt’ cheesecake and Crispy Sweetcorn Chocolate.
With beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.
This book title, Hokkaido (Recipes from the Seas, Fields and Farmlands of Northern Japan), ISBN: 9781784885984, by Tim Anderson, published by Hardie Grant (October 29, 2024) is available in hardcover. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.
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