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

"Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen." – Jay Rayner

"A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage." – Melissa Thompson

Hokkaido is a cookbook that celebrates Japan’s northernmost island.

Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved 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 it to have a distinct food culture from the rest of Japan.

Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate.

The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon.

With travelogues exploring different regions, as well as 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.