Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan by Tim Anderson

  • Pumpkin mash with beans, sweetcorn and sikerpe (Rataskep) (page 41)

    from Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan Hokkaido by Tim Anderson

    • Categories: Side dish; Small plates - tapas, meze; Japanese; Vegetarian; Vegan
    • Ingredients: dried beans; kabocha squash; cooked corn kernels; dried sikerpe berries
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Notes about Recipes in this book

  • Hakodate pork curry (Gotōken fū hakodate pōku karē)

    • CarmenNicolaas on April 19, 2026

      Made with kohlrabi and sweet paprika instead of carrot, tenderloin instead of pork belly

  • Hakodate shio ramen

    • Bessp on August 04, 2025

      This was very involved, which is not unexpected. The resulting soup was lovely and light with a very clean taste. I served with menma, chashu, scallions, and soft boiled eggs. The recipe was definitely an all-day event, so break it into chunks or expect to do it on a slow weekend. I'm glad I have extra broth and tare, because I don't anticipate having the energy to make this again soon.

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  • ISBN 10 1784885983
  • ISBN 13 9781784885984
  • Linked ISBNs
  • Published Oct 24 2024
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Hardie Grant

Publishers Text

Hokkaido is a culinary celebration of Japan's northernmost island. Known especially for its seafood and dairy products, Hokkaido has long been celebrated for its vibrant culinary scene. The prefecture incorporates three foodways - European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy - which have led to Hokkaido having a distinct food culture from the rest of Japan.

These foodways have resulted in Hokkaido incorporating a wealth of ingredients: milk, pork, wheat, and lavender, drawing on the European influence; seaweed, fresh crab, and melons, to utilise the top-quality local produce; wild venison, foraged wild vegetables, and salmon, as a result of the Ainu influence.

Think Squid Stuffed with Seasoned Rice, Sweetcorn with Soy Sauce Butter, Wild Garlic Gyoza, Rice Dumplings with Walnut Sauce, as well as silky 'snowmelt' cheesecake and Crispy Sweetcorn Chocolate.

With beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.

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