Where to eat in Hokkaido: discover 6 Japanese culinary delights this autumn

Hokkaido might be a popular ski destination, but it also attracts many visitors during the off-season. The warmer months are short-lived but vibrant and filled with a variety of culinary delights to try.

Hokkaido lavender

Lavender is arguably the most famous flower in Hokkaido and they are in full bloom in July. Furano is the place to be if you are looking to admire the purple fields. But even if you missed that window, fear not, you can still enjoy lavender through your taste buds. Forego ice cream and instead indulge by enjoying a cream custard, the perfect marriage between Hokkaido milk and lavender. Don’t like custard? Then try a lavender-infused cream puff, but be warned: the crunchiness of the puff combined with the flavourful cream can be addictive.

Crispy cheese

You’ve heard of Hokkaido cheesecake and cheese tart, but have you ever heard of Hokkaido crispy cheese? A crunchy cheese pioneered by Niseko Fromage, this handcrafted cheese gains its crispiness from baking and is made with local milk. Its unique texture makes it popular and versatile. There are three flavours to choose from: original, spicy or sankai.

You can eat it on its own, mix it in with salad or pair it with wine. It also feels less heavy than regular cheese, making it ideal for the warmer months.

Raw corn

Tokibi is a special name for the sweetcorn in Hokkaido, known for its refreshing sweetness. In season between July and September, tokibi’s kernel is more succulent than regular sweetcorn and has a creamy taste, as it stores water more efficiently. Hence, it is often eaten raw to preserve its natural taste. It is not easy to grow and the best are usually grown in Nanporo, 30km from Sapporo. You can find tokibi at vegetable stores or at markets, and vendors are often happy to microwave it for you if you decide you do not want to eat it raw.

Melon ice cream