Kobushi陶藝館 / Kobushi Tougeikan

Kobushi陶藝館（位於岩見沢市）是展示著在Kobushi窯所燒製的物品，從花瓶等大的作品到馬克杯、碗、餐盤等日常生活所使用的燒製物。Kobushi燒是於1946年誕生於岩見沢市的陶器，使用北海道內的材料來製作。二樓有推廣Kobushi窯的歷史以及特徵的資料。參觀免費。也有需要另外付費的體驗教室（預約制）。

Kobushi Tougeikan (Iwamizawa City) is a museum displaying Kobushi pottery. There are a lot of items on display, ranging from big vases to everyday goods, such as cups for drinks and small bowls for rice. Kobushi pottery was established in 1946, and is created using Hokkaido clay. On the second floor, there are information panels telling the history of the kiln and the characteristics of Kobushi pottery. Admission is free, but there are paid extras, such as experiencing making one’s own pottery. For these classes, reservations should be made at least a few days prior to visiting.

北菓樓札幌本館 / Kitakaro Sapporo Honkan

北菓樓札幌本館（位於札幌市中央區）是於1926年所完成的古建築。長年作為北海道立文書館的別館來使用。有名的建築師安藤忠雄設計了作為兼併咖啡廳的商店，於2016年開幕。變成為了在札幌最受歡迎的咖啡廳之一。玄關大廳維持著建築物完成當時的樣貌。是札幌市中心的主要歷史建築物之一。

Kitakaro Sapporo Honkan (Sapporo City Chou-ku) is accommodated in an old building constructed in 1926; and a designated historical building of Sapporo. Kitakaro is one of the biggest confectioners in Hokkaido and their headquarters is in Sunagawa City. Honkan stands for the main shop. This historical building was used for Hokkaido’s Government Archives for a long time, before transforming into Kitakaro in 2016. Tadao Ando, a world-famous architect, was behind the renovation. This confectionery showcase has a cafe on the second floor, which is popular for its special menu. The entrance and stairs remain in the character of the early 20th century.

奶油馬鈴薯 & 薯餅年糕 / Jaga Butter & Imomochi

「奶油馬鈴薯」是最簡單的馬鈴薯料理。在蒸熟的馬鈴薯上面放上奶油就完成了。馬鈴薯和奶油不管是哪一種都是代表北海道的食材。「薯餅年糕」是搗碎蒸好的馬鈴薯再混合太白粉之後壓成平坦的薄片成型後煎過就完成了。經典的調味是使用砂糖醬油。「炸馬鈴薯球」則是將蒸好的馬鈴薯裹上調味過的麵衣後油炸的食物。

Jaga Butter is probably the simplest potato dish, with jaga being a shortened form of jagaimo, which stands for potato. Jaga Butter is steamed potato topped with butter, which are both typical Hokkaido ingredients, as dairy products are famous in Hokkaido. Imomochi is potato cake which has quite a sticky texture. Starch, from potatoes also, is added to steamed potato and they are mashed. After frying it in a pan, it’s ready to eat. A recommended sauce for is the sugar and soy sauce. Ageimo is deep fried potato, with the same batter as a corn dog.

馬鈴薯 / Potato

北海道的代表食物之一是馬鈴薯。在廣大的農田中種植了大量的馬鈴薯。巨頭零食製造業者Calbee的洋芋片工廠也在北海道。各式各樣的馬鈴薯料理也可以在居酒屋或觀光景點的小商店看到。近幾年也致力於品種的改良，也可以在超市看到北燈品種等各式各樣種類的馬鈴薯。

One of Hokkaido’s symbolic foods is surely the potato. Different species of potatoes are grown extensively on large farms all over Hokkaido. Calbee, one of Japan's food giants, has factories for their potato chips and other potato-themed snacks in Hokkaido. Other big food makers have factories here. At izakaya restaurants or small shops such as food stalls, a range of potato dishes are popular. Over the last twenty years, as the new species have been developed and improved, and hybrid species such as Kita Akari which is quite soft, Inka-no Mezame, which is a little sweet, have started appearing in supermarkets.

http://www.pref.hokkaido.lg.jp/…/n…/potato/potato-hinsyu.htm

美式炸熱狗 / American Dog

美式炸熱狗可以在日本各處的祭典攤販和小吃商店可以看的到。一般的吃法是沾番茄醬來吃。但是在北海道的道東地區（特別是在釧路和根室等地）是撒滿砂糖後來吃。對於從本州來的日本人來說也是非常特別的吃法。但是對在北海道出生成長的人來說，並沒有意識到這是一種特別的吃法。

American Dog is a Japanese English word which equates to corn dog in English. There are differing opinions as to why Japanese people call it an American dog, but the most reliable is just that it’s from America. American dogs use wheat flour instead of corn flour. It’s a typical snack at food stalls at festivals or leisure venues, and is normally eaten with ketchup alone. However, in the eastern part of Hokkaido only (Kushiro, Nemuro, and Obihiro), people just dip them in sugar. This is unusual for people who don’t come from Hokkaido.

北海條紋蝦 / Hokkai Shimaebi, or Hokkai shrimp in English

北海條紋蝦是珍貴的蝦子，產地是位在鄂霍次克海地區和道東地區。特別是在野付半島使用打瀨舟（使用三角形狀的風帆來飄動，靜靜地移動的小舟）來捕獲的北海條紋蝦特別有名。捕獲期只有在夏季和冬季的各二週左右而已。通常是使用鹽水煮過之後食用。煮過之後蝦子會呈現朱紅色，如同其名蝦身的條紋模樣會顯現出來。其特徵是擁有彈牙的口感和濃郁的味道。

Hokkai Shimaebi, or Hokkai shrimp in English, live in the eastern part of Hokkaido and parts of Russia, but the main fishery is in the Okhotsk area of Hokkaido. Moreover, the fishery itself is famous. At Notsuke Peninsula, Utasebune, quiet and graceful boats sporting three triangular sails, are used for gathering the shrimp, making for an intriguing scene. The season extends over two weeks during both summer and autumn. Just boiling these shrimp in salty water provides good eating. They become a deep orange with a nice taste and texture, and shima (stripes) appear.

Sake (salmon) zangi and Tako (octopus) zangi

「ZANGI」在北海道的飲食店的菜單當中，也被當作雞肉以外的油炸食物的名字。使用混合了日本酒、醬油、大蒜、薑、太白粉的醬汁醃漬食材後油炸的食品廣泛的被稱作為「ZANGI」。一般來說是指雞肉的ZANGI但是也有鮭魚ZANGI和章魚ZANGI。雞肉的「ZANGI」的誕生地是在釧路市的料理店。

Zangi typically stands for the deep-fried chicken of Hokkaido, and is recognized as a popular local food of Hokkaido by people all over Japan. However, zangi also refers to other foods which are deep-fried. For example, sake (salmon) zangi and tako (octopus) zangi can be found in izakaya restaurants and the like. Zangi ingredients are marinated in special sauce, which typically contains soy sauce, sake (rice wine), garlic, ginger and potato starch. The word zangi was first used by a restaurant in Kushiro City which used only chicken. As such, there is a kind of zangi fan club in Kushiro.

Use this Japanese word to find images on the Internet. You will find a lot of images. 

たこザンギ