What to eat in Hokkaido, from kaisendon to ‘Genghis Khan’

The island of Hokkaido is a culinary canvas shaped by cold seas, wide fields and long winters. Travellers arrive drawn by the region’s clean air and scenic plains, but they stay for the food. On this northernmost of Japan’s main islands, unique combinations of seafood, dairy and local produce define the menu. From a rice bowl dripping with fresh uni to a hearty serving of miso-ramen, each dish tells of Hokkaido’s climate and character. Here are the five essential foods to seek out in Hokkaido for familiar, sought-after flavours with a local twist.

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Fresh seafood and kaisendon

Uni, crab, scallops and salmon roe are served over rice in Hokkaido’s famous kaisendon bowls (Photo: AI--generated)

Hokkaido’s cold seas are among Japan’s richest fishing grounds, sustained by the meeting currents of the Pacific Ocean, the Sea of Japan and the Sea of Okhotsk. The island is known for its uni (sea urchin), ikura (salmon roe), hotate (scallops) and several species of crab, including snow, king and hairy crab. These appear on menus throughout the year, depending on the season’s catch.

Markets in Sapporo and Hakodate are known for kaisendon—rice bowls layered with freshly caught seafood—while coastal towns such as Otaru and Kushiro specialise in sushi and donburi made from the morning haul. Whether eaten at a counter or harbour café, Hokkaido’s seafood captures the island’s cold waters and working ports in each serving.

Miso ramen and butter corn ramen

Sapporo’s signature ramen uses a miso-based broth to provide warmth and richness during cold months (Photo: Jcomp/Freepik)

One of Hokkaido’s most referenced dishes is miso ramen. The style originated in Sapporo in the 1950s, when a local cook at Aji no Sanpei blended miso paste into pork broth to create a soup with more depth and warmth for the city’s cold winters. The result became the island’s signature ramen style.

In Sapporo, it is typically served with wavy noodles, stir-fried bean sprouts and cabbage, and topped with corn, butter and sometimes slices of roasted pork. The butter softens the broth while adding a faint dairy note that reflects Hokkaido’s milk culture, and the corn offers sweetness and texture. Variations appear across the island, with Asahikawa preferring a soy-based broth and Hakodate known for its salt-based version, but miso ramen remains the dish most closely tied to Hokkaido’s identity.

Jingisukan or grilled lamb barbecue

Grilled lamb cooked on a dome-shaped iron plate symbolises Hokkaido’s pastoral roots (Photo: AI-generated)

In Hokkaido, you will find a dish called jingisukan (or “Genghis Khan”), which is lamb or mutton grilled over a dome-shaped iron plate, often with vegetables cooked in the meat’s fat. The name dates back to the early 20th century, when lamb was introduced as a substitute for beef and the Mongolian imagery was used to market it. The dish became especially popular after the establishment of sheep farms in the Tokachi and Kamikawa regions.

You’ll find jingisukan in beer gardens, izakaya and specialist restaurants, where diners cook their own meat at the table. Sapporo Beer Garden is one of the most recognised venues for it, pairing the smoky aroma of grilled lamb with freshly brewed beer. The combination of local meat, tabletop cooking and the island’s cool air has made jingisukan a lasting part of Hokkaido’s food culture.

Soup curry

A lighter, spiced broth loaded with vegetables and meat, soup curry is Hokkaido's answer to winter chill (Photo: AI-generated)

Another dish that distinguishes Hokkaido is soup curry. Unlike the thick Japanese curry-rice found elsewhere, here the curry comes as a fragrant broth, served with whole roasted or stewed vegetables, and sometimes meat. It carries a warming effect suitable for Hokkaido’s long winters. Seek out a spot in Sapporo and pick the spice level you’re comfortable with; the produce that accompanies it is often drawn from Hokkaido’s farms.

Regional desserts

Hokkaido's dairy industry yields the creamiest soft-serve ice cream (Photo: Jcomp/Freepik)

Hokkaido’s dairy industry underpins much of its local and national food culture. The region produces more than half of Japan’s milk, and its pastures are home to large-scale and family-run farms supplying butter, cheese and cream to brands across the country. Towns such as Tokachi and Furano are known for artisanal cheesemaking, while Niseko and Biei have built reputations around farm cafés serving fresh milk and ice cream.

The island’s soft-serve ice cream, often made with minimal sugar to highlight the milk’s purity, has become a signature snack. Confectioners use local dairy in butter cookies, milk caramels and white chocolate—products that have turned Hokkaido into one of Japan’s leading producers of packaged sweets.

When you visit Hokkaido, aim to spread your meals across seafood, ramen, barbecue, curry and dairy. Each category ties directly to the island’s geography: sea, field, pasture and winter air. Whatever you eat, you’ll be tasting Hokkaido’s terrain.

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