Hokkaido, Japan’s northernmost prefecture, is a treasure trove of culinary delights, particularly when it comes to seafood. Thanks to its vast and cold surrounding waters, it offers a year-round supply of some of the world’s best and freshest seafood. Each season in Hokkaido brings new flavors to the table, making it a dynamic destination for seafood lovers. In this guide, we’ll explore the seasonal seafood calendar of Hokkaido and highlight what to eat and when.
Winter: A Season of Rich Flavors
King Crab and Snow Crab
Winter in Hokkaido is harsh, but it’s also the best time for crab lovers. The cold waters make the crabs especially plump and flavorful. The king crab, with its impressive size and rich meat, and the more delicate snow crab are both in season from November to March. They are commonly enjoyed in hot pots, known as “nabe,” which are perfect for Hokkaido’s snowy, cold nights.
Scallops
Hokkaido scallops are another winter favorite, harvested from the icy waters. They are known for their size and sweet flavor, which can be enjoyed raw as sashimi, grilled, or baked. The cold season tends to concentrate their natural sugars, making them even more delicious.
Spring: The Awakening of the Sea
Sea Urchin
Spring brings the sea urchin season, particularly from late spring into early summer. The melting snow feeds the coastal waters, increasing the nutrient content and enhancing the quality of the sea urchins. Hokkaido uni (sea urchin) is prized for its creamy texture and rich, briny flavor, often served over rice or in sushi.
See our previous post on Hokkaido Uni HERE.
Herring
Herring is a traditional spring catch in Hokkaido, often linked with the history of the Ainu, the indigenous people of the region. The fish is typically salted and broiled and the eggs are brined and made into a dish known as “kazunoko,” a popular delicacy during the New Year and spring months.
Summer: Fresh and Light
Squid
Summer is the peak season for squid in Hokkaido, with Hakodate being famous for its fresh and tender squid. Visitors can enjoy this delicacy in a variety of ways, from fresh sashimi slices that are almost transparent to grilled or deep-fried dishes.
Salmon
Salmon begin their migration towards the rivers of Hokkaido in late summer, making this the ideal time to enjoy fresh salmon. It is often grilled, used in sushi, or made into ikura (salmon roe), which is savored for its burst of flavors.
Autumn: The Season of Abundance
Pacific Saury
Autumn marks the season for Pacific saury, known locally as “sanma.” The fish is rich in oils and is commonly grilled with salt to enhance its natural flavors, served with a squeeze of fresh lemon or grated daikon radish.
Oysters
Oysters from Hokkaido are at their best during the cooler months, starting in autumn. They can be enjoyed raw, steamed, or grilled. Hokkaido oysters are known for their size and creamy texture, with a clean, sweet taste that reflects the purity of the local waters.
Visiting Hokkaido for Seafood
For those planning a trip to Hokkaido, aligning your visit with the seafood calendar can greatly enhance the dining experience. Many coastal towns host seafood festivals during peak seasons, offering fresh catches at their best prices and an opportunity to enjoy local preparations.
Hokkaido’s seafood is celebrated not just for its abundance but for its exceptional quality, influenced by the seasonal migrations and breeding patterns of marine life. This guide to seasonal seafood not only helps in planning what to eat and when but also enriches the understanding of Hokkaido’s deep-rooted connection with the sea. Whether indulging in the rich, flavorful crabs of winter or the delicate uni of spring, each season offers a unique taste of the region’s maritime bounty.