Introduction

As Hokkaido's short summer comes to an end and the autumn winds begin to blow, the fertile land welcomes the harvest season. The vast fields and cold seas bring with them bountiful harvests, instantly transforming Hokkaido dining tables into a vibrant sight. This time, we'll take you on a culinary journey through the unique autumn flavors of Hokkaido.

Bounty of the Earth: The Ultimate Staple Foods and Vegetables

On your journey through the autumn flavors of Hokkaido, start with the staple foods grown by the earth!

Rookie Brilliance

Hokkaido is a well-known rice-producing region. The cool climate, pure water, and vast plains help to grow delicious rice. Each grain of newly harvested rice in autumn is plump and shiny, and when you put it in your mouth, it has a gentle sweetness and fragrance.

Among them, "Yumepirika" has been highly praised both in Japan and overseas for its chewy texture and rich flavor. "Nanatsuboshi" has just the right amount of stickiness and sweetness, and is delicious even when cold, making it ideal for bento boxes and rice balls. Freshly cooked new rice at this time of year is a treat in itself. It's so delicious that you can eat bowl after bowl even without any side dishes.

At roadside stations and farm stands in Hokkaido, you can find newly harvested rice being sold directly by producers. One of the joys of traveling is hearing directly from farmers the secrets to cooking delicious rice.

The fluffy jewel: potato

Hokkaido is the largest potato-producing region in Japan. The potatoes harvested in autumn are rich in starch and have an irresistible fluffy texture. In addition to the classic "Danshaku Imo" and "May Queen" varieties, recent improvements in varieties have led to the appearance of a wide variety of unique potatoes.

For example, "Kitaakari," which has yellow flesh, is as sweet as chestnuts and is exceptional when made into potato salad or croquettes. "Inca no Mezame," which doesn't fall apart easily when cooked, has a rich sweetness similar to that of a sweet potato and is excellent when made into French fries.

If you're traveling to Hokkaido, be sure to try Jaga Butter. Simply top freshly steamed hot potatoes with Hokkaido butter. You can fully enjoy the deliciousness of the ingredients themselves.

Gari and Gari Inca Awakening Potato Butter https://tenposstar.com/ja/merchant/64bf10d9aa098

Jewels of the sea: salmon roe, salmon, and seasonal saury

Also noteworthy are the bounty of the sea that graces Hokkaido's autumn dining tables.

Seasonal salmon and salmon roe

In autumn, salmon return to their home rivers to spawn, and their flesh is firm and fatty. At this time of year, salmon is best enjoyed simply grilled with salt, bringing out its delicious flavor. The best gift salmon can bring is salmon roe. Made by carefully breaking up the salmon roe and marinating it in soy sauce, salmon roe has a crunchy texture and a rich, irresistible flavor that fills your mouth.

Salmon roe rice bowls, served on top of freshly cooked new rice, are a Hokkaido autumn staple. The sparkling grains of salmon roe seem to dance on the rice. Harako-meshi, made by grilling salmon fillets and mixing them with rice, is also delicious. The saltiness and umami of the salmon permeates the rice, creating a perfect harmony with the rich flavor of the salmon roe.

Takeya Restaurant Salmon Roe Bowlhttps ://tenposstar.com/ja/merchant/66595fdacb19c

Grilled salted saury

Another autumn delicacy that should not be forgotten is sanma (Pacific saury). Sanma fish are loaded with nutrients in the northern seas in autumn, making their flesh plump and fatty.

The most delicious way to eat it is to simply sprinkle salt on it and grill it. The skin is crispy and fragrant, and the meat inside is juicy. In many Japanese households, the fish is grilled and eaten with the innards as well. It has a slightly bitter taste, but this creates an exquisite balance with the sweetness of the fat, really stimulating the appetite. Adding grated daikon radish and sudachi citrus fruit reduces the oiliness, and you'll find yourself eating as many as you like.

The scent of the forest: mushrooms, the main flavor of autumn

In the autumn, Hokkaido's vast forests produce a wealth of mushrooms that can be harvested.

Rich aroma: mushroom rice and hot pot

Mushroom rice, made with plenty of several types of mushrooms, including shimeji, maitake, enoki, and the rare shimeji mushroom, is rich in aroma and will make you want to eat more and more rice. We also recommend mushroom hotpot, which allows you to enjoy the flavors of autumn all at once. A warm hotpot will warm you from the inside out when your body starts to get cold.

In Hokkaido, many mushrooms appear in markets in autumn. It's fun to visit local supermarkets and farm stands and find rare mushrooms. The aroma of mushrooms will make you feel like you're in the forest.

Conclusion

Hokkaido's autumn bounty is not just food, but an important gift from nature to help us get through the harsh winter. The ingredients grown in the vast land and bountiful sea all have strong inherent flavors, and even simple cooking methods can bring out their deliciousness.

The new rice, potatoes, salmon roe, salmon, saury, and mushrooms introduced here are all flavors that represent autumn in Hokkaido. If you have the opportunity to visit Hokkaido, be sure to try these seasonal ingredients. And even if it's difficult to visit, if you can find Hokkaido ingredients in a Japanese supermarket or restaurant, be sure to give them a try. You'll surely be able to experience the rich flavors of Hokkaido's autumn.