Hokkaido Recipes from the Seas, Fields and Farmlands of Northern Japan

Hokkaido is a culinary celebration of Japan’s northernmost island. 

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. 
 

Tim Anderson is a chef, writer, restaurateur, and MasterChef champion. Born and raised in Wisconsin, Tim has been studying Japanese food culture for more than two decades, first as a hobby, then as a profession. He majored in Japanese Studies at university, where he was awarded a grant to conduct independent research on local food museums in Japan. Subsequently, he lived in Fukuoka prefecture for two years to further develop his knowledge of Japanese food, and then moved to London, where he won MasterChef in 2011. He has authored Nanban: Japanese Soul Food, JapanEasy, VeganJapanEasy, Tokyo Stories, among others.