Summer

As Hokkaido bursts into life with vibrant greenery and bountiful fields, its cuisine transforms into a celebration of nature’s abundance. Summer is the season of freshness, where every ingredient sings with the vitality of the warm sun and fertile soil. From the crisp, sweet corn and juicy melons to the pristine seafood harvested from crystal-clear waters, each bite captures the essence of the season. This is the time when Hokkaido’s produce is at its peak, offering a symphony of flavors that are bright, bold, and impossibly fresh—a true reflection of summer’s energy and the island’s natural splendor.

Hokkaido's diverse climate allows for a wide range of seasonal ingredients, each with its peak during different months. Here's a list of season-specific ingredients categorized by the June-October periods.

• Uni (Sea Urchin): June to September
• Hotate (Scallops): July to September
• Sanma (Pacific Saury): August to October
• Hokkaido Salmon: August to October
• Ika (Squid): June to September

• Corn (Tomorokoshi): July to September
• Asparagus: June to August
• Edamame: August to September
• Tomatoes: July to September
• Cabbage: July to September

• Yubari Melon (Field-grown): June to August
• Sakuranbo (Cherries): June to July
• Watermelon (Suika): July to August
• Blueberries: July to September

• Maitake (Hen of the Woods): September to October
• Shiitake Mushrooms: September to October