The dried scallops that look pink and soft, taste sweet and strong, are even more fresh and delicious in Hokkaido, because the scallops here are stocked in the Okhotsk Sea and Soya Valley after a year of growth. The Nemu Sea grows for 2 to 4 years before fishing ashore. It is not an exaggeration to fully absorb nutrients from the Hokkaido Sea.

For example, dried scallops are high in protein, low in calories and rich in taurine. It is said that they can effectively eliminate fatigue and prevent health care. They are one of the essential ingredients for practicing a healthy life. The cooking methods you can choose are quite varied. Whether it is roasted with charcoal or stir-fry with butter, it is delicious. If you want to taste the freshness of dried scallops, of course you have to taste dried scallop sushi or dried scallop sashimi.

The last treasure is actually Kumbu. It may not be strange, but it is an indispensable taste in Japanese cuisine. Kumbu is rich in calcium and iron, and can clean up the alginic acid, water-soluble plant fiber, etc. in the intestinal environment, which is very good for the body.

Khumbu can be harvested throughout the waters of Hokkaido, and it can be divided into Rijiri Khumbu, Royu Khumbu or Nikko Khumbu according to the region. The boiled broth also has its own characteristics.

The texture of Lijikonbu is hard, but the soup cooked is clear and fragrant; the soup cooked by Rojikonbu is turbid and rich; Rigaokonbu is a universal style, characterized by highlighting the original flavor of the dishes.

The main thing is to drizzle the finely cut pork, radish and kombu with mirin soy sauce and stir-fry it, and then use bonito sauce to enhance the flavor. Kombu, who was originally considered a supporting role, was the protagonist in this dish, and enjoy it with traditional Okinawan soy sauce.

The history of ramen has been going on for more than a hundred years. After being introduced from China, the ramen industry has continuously improved, innovated, worked hard to adapt to the taste, and gradually became the most down-to-earth and most popular mass delicacies.

At first, most of them were soy sauce ramen with char siu and bamboo shoots. As one of the three most famous miso, salty and soy sauce ramen in Hokkaido, there are many flavors of soy sauce ramen and there are a wide range of options. Asahikawa is the birthplace of soy sauce ramen, so this dish has become a must-eat food in Asahikawa no.1.

Soy sauce is a sauce that is seasoned with ramen soup base. Unlike Sapporo miso ramen made with a lot of lard and garlic, cooked with vegetables and pork bone soup with miso juice, and Hakodate salted ramen with less fat and high refreshing, Asahikawa's soy sauce ramen is very different from the soup base. Its soup base is made of pork bones and chicken ribs, and then made of wood fish flower and kombu, and finally seasoned with soy sauce. Moreover, the taste of the soy sauce is different from that of domestic soy sauce, and the taste is sweet.

To make the soup base for soy sauce ramen, you need to divide it into two pots. There is no need to add seasoning to the bottom of the stock pot. The pork bones must be boiled in cold water until they are all boiled. Add chicken ribs, carrots and ginger slices, and boil them over low heat for four hours.

In addition, a wok is used to stir-fry soy sauce. Finally, the noodles are cooked. The softness and hardness of the noodles can be adjusted according to personal preferences. After cooking, add three tablespoons of broth and one spoonful of soy sauce soup. The seasonings in Japanese soy sauce ramen, such as corn, char siu, chopped green onion, can be added at the end.

Despite its great reputation, the store always maintains its most original appearance, with only a few tables across and a row of seats facing the kitchen, which has the atmosphere of a Japanese street ramen shop. The most peculiar thing is that this time-honored brand only has ramen on the menu, which does not sell other traditional snacks, and focuses on making ramen.

According to legend, since the Temujin era, the method of tinplate barbecue has gradually spread. At that time, the Mongolian cavalry relied on their powerful mobility and combat power to fight in the entire Eurasian continent. However, this also caused great difficulties in the supply of the Mongolian army. For this phenomenon, Genghis Khan ordered soldiers to use helmets to barbecue, which not only saved time when using local materials, but also created a unique flavor.

As Genghis Khan's descendants conquered Goryeo, this method of barbecue was introduced to the Korean Peninsula and was further mastered by the island countries. The locals ate more seafood, beef, pork, etc., and rarely ate mutton, but Hokkaido has a high latitude, and mutton can warm the stomach and keep the cold. Over time, Genghisan's cooking method of eating mutton has gradually been accepted.

Although Genghis Khan's barbecue in Hokkaido is named after a historical figure, it really originates from a special Japanese cuisine. Compared with other types of barbecue, the barbecue is mainly roasted mutton, paired with bean sprouts, onions and other vegetables to enhance the flavor. With special sauces, it is the most unmissable delicacy that you can't miss when you come here except for skiing.

The barbecue stove in the big black room is very special. The black iron plate is a bit like a warrior's helmet. The space in the middle makes the charcoal fire come into contact with the barbecue at a distance. The groove of the iron plate can allow oil to flow around and mix with vegetables, so that the fresh sweetness and oilyness of the vegetables can be combined. After ordering the dishes, the waiter will first send a plate of lettuce and meat, and they will help bake it.

There are four categories of barbecue: unseasoned mutton, lamb chops, lamb with slightly marinated herbs and salt, and lamb with bones. The ones sold out after opening a store were bones. The mutton with greasy and squeaked on the iron plate was mouth-watering, not to mention how amazing it tasted after it was in the mouth, so it was not surprising that it was sold out after bite.
Chapter completed!