Discover Hokkaido’s Seasonal Flavors

When it comes to Japanese food culture, few regions are as rich in seasonal flavors as Hokkaido. From the hearty harvests of autumn to the carefully prepared dishes of the New Year, Hokkaido offers a true journey through Japan’s culinary heritage. If you’re searching for authentic Hokkaido autumn food or a traditional Japanese New Year cuisine, look no further than the northern island’s specialties.

Autumn in Hokkaido: Harvest and Umami

Hokkaido’s autumn is short but intense, filled with vibrant colors and bold flavors. Local markets overflow with sweet corn, potatoes, and pumpkins, while the seas bring in salmon and shimmering ikura (salmon roe). One of the most beloved autumn dishes is ikura-don, a bowl of rice topped with marinated salmon roe — a perfect showcase of umami.

Equally important is Hokkaido kelp (konbu), harvested in autumn and used as the base for Japanese dashi broth. Konbu is not only a cornerstone of Japanese cooking but also the star ingredient in a famous preserved food: Matsumae-zuke.

Matsumae-zuke: A Traditional Hokkaido New Year Dish

Matsumae-zuke is a preserved dish originating in Matsumae City, southern Hokkaido. It combines shredded dried squid, konbu, herring roe, and carrots, all marinated in a soy-based sauce. The flavor is salty, savory, and slightly sweet, making it a must-have side dish for rice or sake.

Because it can be stored for weeks, Matsumae-zuke is a staple in Osechi Ryori — the traditional Japanese New Year cuisine served in special lacquered boxes. For anyone exploring traditional Hokkaido dishes, Matsumae-zuke is a taste of history and culture.

Easy Matsumae-zuke Recipe (Home Style)

Ingredients (serves 4):

• 50g dried squid (shredded)
• 10g dried konbu (thin strips)
• 2 tbsp carrots (julienned)
• 50g kazunoko (herring roe, optional but authentic)
• 100ml soy sauce
• 3 tbsp mirin
• 2 tbsp sake
• 1 tbsp sugar

Instructions:

1. Soak dried squid and konbu in water until soft, then drain.
2. Heat soy sauce, mirin, sake, and sugar in a small pan. Once boiled, cool.
3. Combine squid, konbu, carrots, and kazunoko in a bowl.
4. Pour the cooled marinade over and refrigerate at least 24 hours.

This Matsumae-zuke recipe is simple to prepare at home and brings the authentic taste of Hokkaido straight to your table.

From Autumn Harvest to New Year Celebration

Hokkaido’s food culture reflects the natural rhythm of the seasons — harvesting, preserving, and celebrating. From bowls of ikura-don in autumn to the umami-rich Matsumae-zuke enjoyed at New Year, these dishes connect the present with centuries of tradition.

For food lovers seeking to experience authentic Japanese cuisine beyond sushi and ramen, exploring Hokkaido’s seasonal specialties is a must.

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