When you think of Rishiri and Rebun, Japan's northernmost remote islands, you can't miss the local gourmet scene, famous for its fresh and abundant seafood. Let's dive in and savor every bite of the unique "island cuisine"!

First, let's introduce the recommended gourmet food from Rishiri Island. The freshness of the seafood is undeniable, so you'll definitely want to taste it raw to fully appreciate its quality.

While enjoying it as sashimi is great, a hearty kaisendon (seafood rice bowl) is the way to go for a truly satisfying meal. Topped with various kinds of seafood, it looks absolutely gorgeous! A photo of it will surely make you sigh with longing every time you look back at it.

Atka mackerel, or "hokke," is a fish commonly eaten throughout Hokkaido, with its peak season from July to September. On Rebun Island, fresh and fatty hokke is famously prepared as "chan-chan-yaki," grilled with a special miso sauce and green onions. This dish is also a custom on Rishiri Island, so if your trip aligns with the season, it's a must-try.

Another classic way to enjoy it is to have it split open and grilled. The sight of the fat glistening on the surface of the hokke, served as part of a set meal with rice and miso soup, is a meal that will make you deeply appreciate the simple joys of Japanese cuisine!

Rishiri Island is also surprisingly famous for its delicious ramen, with some shops even featured in the Michelin Guide. Hokkaido is known as a ramen paradise, with Sapporo's miso ramen and unique ramen cultures in Asahikawa and Hakodate. However, Rishiri Island's local ramen offers something truly unique! It features broth made with luxurious Rishiri kombu (kelp) and is topped with fresh seafood. Each ramen shop and diner has its own distinct originality, so be sure to treat your taste buds.

And then there's a true local delicacy of Rishiri Island: tachikama. It's a type of kamaboko (fish cake) made from the kneaded milt of walleye pollock. While delicious on its own, locals also enjoy it as an ingredient in miso soup or pan-fried with butter. The texture seems to change depending on whether it's cooked or not, so you'll want to try it in various ways.

Now, even after indulging in local gourmet food, there's always room for dessert. How about some popular sweets from Rishiri Island? First up is the "Rishiri Pudding," which has been featured in TV shows and magazines. It comes in three flavors: maple, sesame, and kuma-zasa. The kuma-zasa is particularly intriguing. Kuma-zasa is a type of bamboo grass commonly found in Hokkaido. Mixed into the pudding, it imparts a subtle fragrance and a gentle, elegant sweetness.

Let us introduce one more recommended sweet from Rishiri Island. It's an ice cream inspired by Mount Rishiri, topped with dried sea urchin and kombu salt, and even comes with an edible spoon made from Rishiri ne-kombu (kelp root)! This is the ultimate local ice cream! It's sure to leave a lasting impression as a memory of your trip.

Meanwhile, what kind of gourmet food does Rebun Island have to offer? Just like Rishiri, its rich seafood is a must. Among them, the island's sea urchin, or "uni," harvested only from June to September, is renowned as some of the finest in all of Japan. This uni is so fresh it has no fishy taste when eaten raw, and when grilled, it releases a fragrant aroma from its shell. It's delicious no matter how you prepare it, but...

If you want to savor it to your heart's content, the uni-don (sea urchin rice bowl) is the way to go! The sight of the orange uni layered over white rice in a bowl is an irresistibly appetizing sight. Since you're on a trip, why not splurge a little! By the way, on the island, Ezo Bafun Uni is called "Ganze," and Kita Murasaki Uni is called "Nona." Why not impress your travel companions with this piece of trivia while enjoying your uni-don?

There's also this unique twist on a sea urchin dish. It's a Japanese-style omu-rice (omelet rice) with a base of scorched soy sauce rice, but it's topped with a luxurious sea urchin butter sauce. On Rebun Island, they even pair sea urchin with omu-rice! This might be a feat made possible by the island's abundant catch.

Incidentally, one of Hokkaido's signature dishes is soup curry. It's characterized by its generous use of spices and is packed with chunky ingredients, and you can enjoy it on Rebun Island too. This is a unique Rebun Island soup curry made with local kombu. The kombu dashi (broth) adds depth to the curry, giving the large vegetables and chicken leg a somewhat refined flavor. It might be interesting to compare it with soup curries from other regions.

Just as sea urchin was transformed into omu-rice, on Rebun Island, Atka mackerel ("hokke") has been turned into a hamburger! The patty is made with minced chicken and hokke, aptly named the Hokke Burger. You might wonder, "Do chicken and hokke go well together?" but it's a surprisingly perfect match. Hold it tight with both hands, open wide, and take a big bite!

So, what did you think? This "island cuisine" satisfies both the desire to taste fresh ingredients in their simplest form and the desire to try them in creative, unique ways, thanks to the abundance of local produce. And these wonderful dishes are made even more delicious by the incredible environment of these northernmost remote islands. Be sure to enjoy a memorable travel meal while soaking in the local atmosphere.