北海道民オススメ！ローカルグルメ4選

北海道民オススメ！ローカルグルメ4選

Hello everyone! It’s time for everyone’s favorite Hokkaido gourmet! We’ve carefully selected four traditional gourmet dishes from Hokkaido’s 100-year food history to introduce to you. From dishes loved by tourists to flavors cherished by locals, it’s all here. Here lies the taste of Hokkaido! Let’s get started! When you think of Nakayama Pass, this comes to mind. Fried potatoes on a stick – “Age-imo.” Crispy on the outside, fluffy on the inside. Basically, it’s a potato version of a corn dog. In English-speaking countries, calling it a “corn dog” can be confusing, since “dog” might make people think you’re eating an actual dog! (lol) In Japan, the term “American dog” is more familiar. Age-imo was created in 1968. It was made at a shop in Nakayama Pass using the specialty potatoes from Kimobetsu Town. Nakayama Pass is a popular gourmet stop along the drive from Sapporo to Niseko and Toya. And let’s not forget the stunning view of Mount Yotei. Eating age-imo while gazing at the famous peak known as “Ezo Fuji” is just the best. But it’s quite filling, so if you’re saving room for more Hokkaido gourmet, be careful! Sharing it with friends is probably the best way. But somehow, you end up eating it all by yourself anyway. Next up: Here it is, Genghis Khan. When you think of Hokkaido, this is it. It’s grilled on a special dome-shaped pan, with lamb and vegetables sizzling away. This is the soul barbecue of Hokkaido locals. Actually, Genghis Khan started back in the Taisho era. At that time, sheep farming was thriving, and that’s how the culture of eating lamb spread. In the past, many households even had their own Genghis Khan pans. It was common enough to be considered a “one pan per household” item. Nowadays, hot plates have mostly replaced them, so they’re a bit rare at home. Grilling Genghis Khan in the yard or at a campsite is totally normal. Indoors or outdoors, anytime, anywhere, Genghis Khan. And there are even different ways to enjoy it. In central Hokkaido and Takikawa, they have “marinated Genghis Khan” soaked in a secret sauce. Meanwhile, in Sapporo, the common method is “post-seasoning,” where you grill the meat first and then add the sauce. Plus! At tourist spots like beer gardens, you often see the lamb roll style. Meat is placed on top of vegetables and steamed together—another style entirely. The veggies soak up the flavor of the meat, and it’s absolutely delicious. For the finish, people split into “udon” fans and “yakisoba” fans. Hokkaido locals enjoy all kinds of variations with just Genghis Khan. So, which style do you like best? Please let us know in the comments! Even Hokkaido convenience stores carry products like this. The “Genghis Khan Bento.”
This channel is packed with reviews and info about local Hokkaido convenience stores. Starting with Seicomart’s limited and new products, we deliver the best of Hokkaido’s “delicious!” experiences. If it looks tasty or makes you want to try it, please support us by subscribing and hitting the like button! Next up: Tomakomai Curry Ramen. Ramen or curry? Actually, I love both! Then why not combine them? This is the soul food of Tomakomai. Tomakomai Curry Ramen. The rich, thick soup clings to the noodles, with the aroma of spices. The moment you take a bite, your brain wakes up instantly. Eating it in Hokkaido’s cold winters warms you right to the core. This curry ramen actually dates back to the Showa era. It spread as a source of energy for workers at paper mills, car factories, and oil refineries. It even appeared in school lunches for kids, and is now a beloved local flavor. There’s also curry ramen in Muroran, and both are loved as “worker’s gourmet” in industrial cities. Over time, it has evolved little by little and been enjoyed across generations. Here’s to 100 years! Be careful, it can splash onto your clothes! (lol) Next is my favorite: Spa-Katsu. That sound! I can’t resist it. A famous dish from Kushiro: Spa-Katsu. Hot iron plate with spaghetti in meat sauce, topped with a pork cutlet. The volume, aroma, and presentation are all incredibly powerful. It originated in the Showa 30s (the 1950s). This dish appeared during the era when Western cuisine was flourishing. And because it’s served on a hot iron plate, every bite stays piping hot. The crispy cutlet, chewy spaghetti, and rich meat sauce form a perfect trio. The spaghetti crisps up and becomes fragrant on the iron plate—absolutely irresistible. Not only Kushiro locals, but tourists keep coming back for this soul food. It’s safe to say, “Kushiro means Spa-Katsu.” This Showa-era flavor will surely continue into the future. Truly, a legendary dish. If you go to Kushiro, dig in right in front of the iron plate! And again, be careful, it can splash onto your clothes! (lol) The soul food Spa-Katsu originated in Kushiro. Can you feel its energy? Full of volume, flavor, and character. Once you eat it, you get hooked—it’s truly magical on the iron plate. And now, Spa-Katsu is slowly gaining popularity in Sapporo too. Next time, we’ll feature the evolved Spa-Katsu you can enjoy in Sapporo. Sizzling iron plate! Cutlet on top! Wouldn’t you like to experience that shock in Sapporo style? Of course, the classic Kushiro style, Napolitan base with cheese, or the set meal style with rice and miso soup. Don’t miss the front line of Sapporo Spa-Katsu! If you’re curious, please subscribe and hit the like button! See you next time in the “Sapporo Spa-Katsu edition”!

北海道の食文化がギュッと詰まったローカルフード「100年フード」を厳選してご紹介！
観光で食べるのも良し！
道民のソウルフードとしても愛され続ける名物料理たち
あなたはいくつ知ってる？　いくつ食べたことある？

今回ご紹介した北海道100年フードはこちら
あげいも（中山峠名物！）
ジンギスカン（道民の焼肉といえばコレ！）
とまこまいカレーラーメン（苫小牧発のご当地ラーメン）
スパカツ（釧路発！鉄皿ジュージューのB級グルメ）

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