Winter

As the snow blankets Hokkaido in a serene white, the true essence of its cuisine comes to life. Winter in this northern paradise is a time when the island’s ingredients reveal their subtle, yet profound flavors. The cold brings out the depth in every element—whether it’s the rich, buttery notes of Hokkaido’s renowned dairy, the delicate sweetness of its snow-aged vegetables, or the umami-packed seafood that thrives in icy waters. Each dish crafted during this season is a testament to the quiet power of winter, where simplicity meets sophistication, offering a culinary experience that warms the soul and celebrates the art of restraint.

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 November-May Periods: 

• Kanibuto Gani (Red King Crab): November to February
• Tarabagani (King Crab): December to March
• Kinki (Broadbanded Thornyhead): November to February
• Iwate Sanma (Pacific Saury): November to December
• Sapporo Cod (Madara): December to February
• Shishamo (Willow Leaf Fish): November to January

• Hokkaido Butter & Cheese: Year-round, but the flavor is richer in winter due to higher fat content

• Yukimuro Potatoes (Snow-Aged Potatoes): January to March
• Snow Carrots (Yuki Ninjin): February to March
• Winter Daikon (Japanese Radish): December to March
• Kabocha (Winter Squash): November to February

• Yubari Melon (Greenhouse-grown): Available in early spring (March-April)
• Apples (Ringo): November to March (stored in controlled conditions)