Asahikawa is the 2nd largest city in Hokkaido after Sapporo and the gateway to the central region of the island. It also has the distinction of being the coldest place in Hokkaido with a temperature of −41 °C in 1902, the lowest ever recorded in Japan. So if it is snow you are after, this is certainly the place to find it.
I soon found out that the signature food of Furano is omukare (omelette, rice and curry) after picking up a brochure in the hotel lobby which lists a dozen place in Furano which you can try the dish! One of the 12 places listed was Natural Dining which is the in-house restaurant at Natulux. I had the opportunity to learn how to make omurice from the chef there.
I have been planning to bring the family back to Hokkaido since my trip to Hakodate last year. The kids love the food and the culture of Japan but are only familiar with the hustle and bustle of Tokyo. I wanted them to experience the charms of driving through rural Hokkaido with its padi fields, […]
I have long been intrigued by kombu. Like any other ingredient, the quality of kombu depends on terroir. 90% of the Kombu produced in Japan comes from the waters surrounding Hokkaido and there are many different types such as Rishiri kombu, Rausu kombu, Hidaka kombu and Misuishi kombu. Each type not only refers to the place where the kelp is harvested but also its variety.
One of the best things to do in Hakodate is to drive out to the beautiful Onuma Quasi National Park (Onuma Koen) where you can smell the green grass, pat a few cows and indulge in an ice cream or two, or three…
For lovers of Japanese food, Hokkaido is indeed the promised land, flowing with milk and uni! Ask your sushi chef where the best uni, hotate and kombu comes from and they will tell you it's Hokkaido. Where does the best milk and ice-cream come from? Hokkaido. With the effect of global warming, Hokkaido is now also producing some of the best rice in Japan.