Sun, 03 May 2026 13:51:30 +0000

They Weren’t Supposed To Serve Sushi in Hokkaido—But Here It Is
A Bold Culinary Revolution in Japan’s Sushi Capital Hokkaido, often celebrated for its fresh seafood, dairy products, and rich culinary traditions, has long been seen as an unlikely home for sushi—especially nare sushi (vinegared rice with raw fish), traditionally associated with regions like Tokyo and Osaka. Yet, against all expectations, Hokkaido’s chefs and innovators have embraced sushi in a way that feels both revolutionary and deeply rooted in local ingredients. ### Where Sushi Thought It Belonged… But Won’t Let It For decades, sushi in Japan was synonymous with clin 서비스 was designed specifically for Tokyo’s Edomae-style sushi—dense, low-acid rice, delicate fish, and precision presentation. Hokkaido, with its cold climate and emphasis on hearty flavors like crab, scallop, and salmon, wasn’t considered a natural fit. The idea of serving sushi—particularly the more delicate, vinegared style—there seemed out of place.