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Autumn's Bounty! 4 Delicious Seasonal Delicacies from the Seas of Hokkaido!
Autumn is known as the season for reading, sports, and of course, a hearty appetite! In Hokkaido, autumn brings a delicious array of locally harvested vegetables, fruits, and seafood to the dining table. This time, we'll introduce you to the fish from the seas of Hokkaido that are in season during the fall!
When you think of autumn flavors in Hokkaido, Pacific saury (sanma) immediately comes to mind! In-season sanma is rich in fat and incredibly delicious, whether grilled or served as sashimi. Although it was canceled this year, Nemuro City, which boasts the largest sanma catch in Japan, usually holds the "Nemuro Sanma Festival," where you can enjoy fatty sanma so rich it's called "Toro Sanma."
Many people in Hokkaido have probably experienced grilling shishamo on a stove! While it's often eaten grilled after being dried, this fish is said to be caught only in a specific part of southern Hokkaido in the entire world. Shishamo with roe, called "komochi shishamo," allows you to enjoy both its plump flesh and the delightful popping texture of the eggs!
Salmon is a fish that represents Hokkaido. In autumn, salmon return to the rivers where they were born to spawn. The salmon caught from September to October are called "Akisake" (autumn salmon), and both their meat and roe are exceptionally delicious! In the fall, salmon roe sacs (sujiko) line the shelves of Hokkaido supermarkets, and many families make their own ikura (salmon roe). This fish is also a key ingredient in many local dishes, such as "Chan Chan Yaki," a Hokkaido specialty made with miso, vegetables, and salmon, and "Ishikari Nabe," a hot pot filled with generous chunks of salmon.
"Akishako" (autumn mantis shrimp) caught in the fall are thick, pre-maturation, and packed with nutrients. They are delicious as sushi with a touch of soy sauce or a sweet glaze. For a true Hokkaido experience, try them topped with yama wasabi (horseradish)! Mantis shrimp fishing in Hokkaido is limited to Ishikari Bay, which borders Ishikari and Otaru cities. The mantis shrimp from Ishikari Bay are among the largest in Japan and are highly praised for their flavor, often described as a delicious combination of crab and shrimp.
How did you like our list? You'll be seeing these fish more often in supermarkets in the coming season, so why not try savoring these seasonal flavors at home? Some of them have different characteristics and tastes depending on the region, so comparing them might make you a true connoisseur!
*The thumbnail image is for illustration purposes only.
1. The quintessential autumn taste of Hokkaido: Pacific Saury (Sanma)
*Image is for illustration purposes only.
When you think of autumn flavors in Hokkaido, Pacific saury (sanma) immediately comes to mind! In-season sanma is rich in fat and incredibly delicious, whether grilled or served as sashimi. Although it was canceled this year, Nemuro City, which boasts the largest sanma catch in Japan, usually holds the "Nemuro Sanma Festival," where you can enjoy fatty sanma so rich it's called "Toro Sanma."
2. A fish found only in parts of Hokkaido: Shishamo
*Image is for illustration purposes only.
Many people in Hokkaido have probably experienced grilling shishamo on a stove! While it's often eaten grilled after being dried, this fish is said to be caught only in a specific part of southern Hokkaido in the entire world. Shishamo with roe, called "komochi shishamo," allows you to enjoy both its plump flesh and the delightful popping texture of the eggs!
3. Making homemade sujiko is a tradition in Hokkaido homes! Autumn Salmon (Akisake)
Salmon is a fish that represents Hokkaido. In autumn, salmon return to the rivers where they were born to spawn. The salmon caught from September to October are called "Akisake" (autumn salmon), and both their meat and roe are exceptionally delicious! In the fall, salmon roe sacs (sujiko) line the shelves of Hokkaido supermarkets, and many families make their own ikura (salmon roe). This fish is also a key ingredient in many local dishes, such as "Chan Chan Yaki," a Hokkaido specialty made with miso, vegetables, and salmon, and "Ishikari Nabe," a hot pot filled with generous chunks of salmon.
4. Exquisite as sushi with soy sauce or sweet glaze: Autumn Mantis Shrimp (Akishako)
*Image is for illustration purposes only.
"Akishako" (autumn mantis shrimp) caught in the fall are thick, pre-maturation, and packed with nutrients. They are delicious as sushi with a touch of soy sauce or a sweet glaze. For a true Hokkaido experience, try them topped with yama wasabi (horseradish)! Mantis shrimp fishing in Hokkaido is limited to Ishikari Bay, which borders Ishikari and Otaru cities. The mantis shrimp from Ishikari Bay are among the largest in Japan and are highly praised for their flavor, often described as a delicious combination of crab and shrimp.
How did you like our list? You'll be seeing these fish more often in supermarkets in the coming season, so why not try savoring these seasonal flavors at home? Some of them have different characteristics and tastes depending on the region, so comparing them might make you a true connoisseur!
*The thumbnail image is for illustration purposes only.
