* Hokkaido Travel Tips的部落格

*Hokkaido Travel Tips’ Blog
We compile information on “0 yen tourist spots” and “must-see paid spots with extra benefits” and then keep them in our blog as archives for your convenience. We also introduce the food of Hokkaido and interesting souvenirs to take home.



大沼糰子 / Onuma Dango


Onuma Dango is a local specialty of Onuma Quasi-National Park, which is located in the southern part of Hokkaido. Onuma literally means 'big marsh', and the park consists of three big marshes. One is Onuma (big marsh), and the others are Konuma (small marsh) and Junsainuma (junsai refers to an edible water plant). Dango are bite size mochi (rice cakes). Onuma Dango is made of many pieces of mochi, which are soaked in sweet soy based sauce or either red bean or sesame pastes. Eating them straight after purchase is ideal, as they only have a shelf life of one day.

醃鮭魚子・鮭魚子丼 / Ikura ・Ikura don, a bowl of rice (sometimes vinegared rice for sushi) topped with ikura


Ikura is an icon among seafood in Hokkaido. In English, it can be translated as flavored salmon roe. Ikura has been adopted as a Japanese word, but is originally Russian for fish egg. Ikura’s peak season is in autumn when salmon come back to the rivers where they were born to lay their eggs. From September to October, when fresh salmon roe is plentiful, people make ikura at home, then freeze it to eat throughout the year. Ikura-don, or a bowl of rice (sometimes vinegared rice for sushi) topped with ikura, is popular at restaurants.

蛋包咖喱飯 / Omucurry


Omucurry is a local dish of Furano City, one of the most popular tourism destinations in Hokkaido. Omucurry is a name coined from egg omelet and curry rice. An association has been set up to promote Omucurry as their local specialty. For many years, Furano has been known as a mecca for its famous curry rice shops. The reason why they focus on curry is that typical ingredients used in Japanese curry such as potatoes, carrots, onions, and pork, are produced in Furano and the surrounding areas. Curry in Japanese cuisine is a fusion dish from India. Some say it has already become a Japanese dish.

Omucurry’s official webpage

竹老園東家總本店 / Chikurouen Azumaya


Chikurouen Azumaya (Kushiro City) is Hokkaido’s oldest vendor of buckwheat, or soba noodles in Japanese. The founder opened a soba stall in Otaru city in 1874, and later moved to Kushiro to open a shop. In Hokkaido, the Azumaya brand, which translates to eastern house, grew famous, and can be seen all over the place. Actually all the soba restaurants with Azumaya brand stem from Chikurouen Azumaya. Interestingly, the color of Chikurouen’s noodles is green, and some in Kushiro are the same. The Chikurouen building is historic with 14 Japanese rooms for guests. The Japanese garden is free to enter.

札幌拉麵 / Sapporo Ramen


The traditional style of Sapporo Ramen is a thick miso flavor soup. This derivative of ramen was first created in Sapporo. Miso ramen grew in popularity and spread nationwide. In 1955, the chief cook of Ajino Sampei, which was a common eating house, created miso ramen. To adhere to standard Sapporo ramen style, one uses a few slices of boiled pork, thinly cut bamboo in strips, leek, and fried vegetables such as onion, cabbage or bean sprouts. Among tourists, miso ramen topped with butter and corn, which is reminiscent of Hokkaido, is popular.

惠山泊漁港公園 / Esandomari Gyokou Park


Esandomari Gyokou Park (Wakkanai City) is a park next to the lighthouse at Cape Noshappu. When people say Cape Noshappu, they are actually referring to this park. There is a Cape Noshappu sign in katakana and kanji characters, and a unique sculpture of a dolphin. Both are quite popular for taking photos. It’s said that dolphins swam off the cape and in the Souya Strait many years ago. International tourists may be aware of two capes in Hokkaido of which the pronunciations are similar. One is Noshappu in question, and the other is Nosappu in Nemuro City which is the easternmost land point of mainland Hokkaido.

野寒布岬 / Cape Noshappu


Cape Noshappu (Wakkanai City) is a good scenic spot to take in a wide panorama of the sea. The name is derived from the Ainu language's 'No Sshamu.' No Sshamu stands for a place jutting out into the sea in the shape of a man’s jaw. This cape allows visitors to see Rishiri Island with its high mountain - Mt. Rishiri Fuji, Rebun Island and Sakhalin. At sunset, the scenic view grows more spectacular, and the scene of the sun down below the horizon is a sight to behold. In the early morning in July and August, visitors can see boats harvesting kombu kelp.