Where is Sapporo? Is there anything delicious?

A city in Japan

The name "Sapporo" comes from the Ainu language, meaning "big river". Sapporo City is located in the southwest of the Ishikari Plain in Hokkaido and is the northernmost urban area in Japan with a population of over one million. In addition, since Japan is an island country and most of its major cities are close to the sea, Sapporo has become a rare inland city and has the largest population among inland cities. In addition to being the administrative center of Hokkaido, Sapporo is also the industrial and commercial center of Hokkaido. It hosted the 11th Winter Olympics in 1972; Odori Park, a linear park in the city center, is also the venue for the annual Sapporo Snow Festival, so Sapporo is also a An internationally renowned tourist city.

Hokkaido is shaped like a king crab with its legs removed. Hokkaido was not on the Japanese map of the Edo period. Hokkaido on the map drawn by a Jesuit priest in 1621 was larger than Honshu. In 1643, the East India Company's exploration ship returned and reported that Hokkaido and Sakhalin were connected by land. In the 18th century, Hokkaido disappeared from the map drawn by the Russians, and Honshu used to be the Kamchatka Peninsula. Japan began to know the topography of Hokkaido after the expedition sent by the Edo shogunate directly reached the Kuril Islands in 1786. Hokkaido was developed after the Meiji Restoration. Hokkaido is Japan's largest ranch and farm and an important fishing base. Today's Hokkaido is the abbreviation of nature in the minds of Japanese people. It has vast land, endless grasslands, rich pastures, clean air and water sources. It is rich in various aquatic products, rice, milk, cattle, mutton, and Hokkaido. Named for beer, instant noodles, cheese, and butter, eating Hokkaido food means safety, pollution-free, and health. King crab, flower crab, herring, salmon, and trout produced in Hokkaido are delicious and cheap. Especially Hokkaido's herring, which is marinated and grilled over charcoal fire, is as delicious as any famous dish in the world. There is also a famous dish here called "Genghis Khan", which is to cut the mutton into thick slices and grill it with fresh vegetables. Do you want to try it? No wonder some Japanese office workers give up their jobs and city life to buy land in Hokkaido and become farmers.

Flavorful Food

When you are traveling and sightseeing, one of the fun things is to taste the unique local flavor food. Sapporo is extremely rich in seafood and agricultural products, and food is one of the important programs in Sapporo tourism. Salmon is very common in Hokkaido, and in Sapporo you can taste salmon dishes with the unique flavor of Hokkaido. "Sanpei soup" and "Ishikari hotpot". The fragrant broth is put into a casserole placed on the table and cooked with salmon. Hokkaido has a lot of agricultural products. Dairy products are famous for ice cream, butter and cheese. Sweet corn is one of Hokkaido’s autumn delicacies. Its harvest season is from August to September every year. Ramen is one of Japan's most beloved foods, but experts believe the best ramen is found in Hokkaido. Sapporo's ramen comes in different flavors such as bean paste flavor and butter flavor. Sashimi "Sashimi" is sashimi, and some people directly transliterated it into "Sashimi" based on the Japanese pronunciation. Sashimi is a raw food dish in which fresh fish or shellfish are cut into pieces using appropriate knife techniques and served with a dipping sauce mixed with soy sauce and wasabi puree. Most people usually think that wasabi mud (Wasabi) has a sterilizing effect. In fact, this is not the case. The main purpose of wasabi mud is to increase the taste. When purchasing the seafood ingredients used to make sashimi, you must pay attention to their freshness and plumpness. In addition, they must be made by senior chefs. They must have good knife skills, and must be familiar with and understand the techniques of handling, cooking, condiments, and decorations in order to be able to make them. A plate of sashimi dishes that are both visually and tastefully impressive. The more common sashimi types include: salmon, tuna, snapper (Ghanaian fish), swordfish, lobster, shrimp, etc. Among them, the black tuna sashimi, which is abundant in May every year, is a treasure that many gourmets will never forget. Sashimi is not necessarily completely raw food. Some sashimi dishes will also be slightly heated. For example: 1. Charcoal-roasted tuna belly meat is slightly roasted over charcoal fire, and the fish belly oil ester is roasted to release it. The aroma comes out, then dipped in ice and sliced. 2. Blanch the raw fish in hot water. Slightly blanch the fresh fish in hot water, then immerse it in ice water and let it cool down rapidly. Take it out and slice it. The sashimi will be cooked on the surface but raw on the inside, and the texture and taste will have another flavor. Sashimi dishes usually appear in set meals or table dishes, and can also be served as drinks, side dishes or a la carte dishes.

Four major cuisines

1. Kaiseki cuisine The meal before sencha, in order not to affect the pleasure of tea tasting, the taste and quantity of ingredients are very particular. The teahouse owner carefully selects fresh seafood and vegetables according to the season and cooks them with great care. Kaiseki cuisine pays attention to the tranquility of the environment, and the dishes are simple and elegant. 2. Zhuofu Cuisine: Chinese cuisine is characterized by the fact that guests gather around a table, sit on backrest chairs, and all meals are placed on the same table. This cuisine is a Buddhist vegetarian food that originated in ancient China and was promoted by Zen Master Yin Yuan as "Pu Cha Cuisine" (a cuisine that uses tea instead of wine). Because it is popular in Nagasaki, it is also called "Nagasaki cuisine". The chef used local aquatic meats in Buddhist vegetarian dishes and created Zhuofu Cuisine.

The main dishes of Zhuofu cuisine include: shark's fin soup, tea, large plates, medium plates, side dishes, stews, rice cakes, adzuki bean soup and fruits. Side dishes are divided into five, seven, and nine dishes, with seven dishes being the most common. At the beginning, all the side dishes are placed on the table, and while eating, the shark fin soup and other dishes are placed on the table. 3. Tea Party Cuisine: The tea ceremony became popular in the Muromachi period (14th century), so the tea party "Tea Party Cuisine" appeared. From the beginning, tea party dishes were just embellishments of the tea ceremony, very simple. By the end of the Muromachi period, it became very luxurious and luxurious. Later, Sen no Rikyu, the founder of the tea ceremony, restored the original light and simple appearance of tea party cuisine. The tea party cooking is as economical as possible in terms of space and labor. Only three utensils are used for the staple food - rice bowl, soup bowl and small plate. Occasionally there are soups, prunes, fruits, and sometimes two or three delicacies from the mountains and seas, and finally tea. 4. Honsen cuisine is a ritual cuisine used for weddings and weddings. Generally, it is divided into three dishes and one soup, five dishes and two soups, and seven dishes and three soups. When cooking, pay attention to the harmony of color, aroma and taste. Certain patterns will also be made to show good luck. Pay attention to the rules when eating, for example: hold the bowl on the left with your left hand, and put the lid on the left with your right hand. Otherwise, use your right hand to lift the lid. First, pick up the rice bowl with both hands, put down your right hand, and hold the chopsticks in your right hand. Every time you take two mouthfuls of rice, you should put down the bowl, then hold the soup bowl with both hands, take two mouthfuls and then put down the bowl. After that, in the same way, eat two mouthfuls of rice and then add vegetables.

Sushi

Sushi has been recorded in the "Enki Style" of the Heian period code completed in 927 AD. Sushi at that time referred to a way of preserving fish. Spread salt on the fish and press it tightly with a heavy object to allow it to ferment naturally. When the sour taste is produced, it can be eaten and its taste is very good. According to Sapporo

this method was introduced to Japan from China. This method was time-consuming and labor-intensive, and later developed into a method of simply soaking fish meat in vinegar. Nowadays, the so-called sushi refers to any food that is mixed with rice mixed with vinegar and added with other fillings. The first thing that appeared in the "Yanxi Style" was a kind of fish-wrapped rice used as a tribute. It was not until the Keicho period that sushi, which combined fish and scales with rice, appeared. There are many types of sushi, including rice balls, sushi rolls, assorted rice balls, fried tofu rice rolls, tea towels, etc. Generally, tuna, sea bream, mullet, scallops, cuttlefish, etc. used for sushi are all fresh. The conger eels need to be dipped in sauce and grilled before use. Octopus, shrimp, abalone and the like are mostly blanched or steamed in boiling water before use. Others, such as seaweed, fish floss, scrambled eggs, etc. are also commonly used in sushi. When making sushi with fresh fish scales, wasabi is usually placed between the fish scales and the rice. A sushi roll usually uses 90 grams of rice, and is cooked into about 200 grams of rice. It is then wrapped in seaweed and eaten. Sometimes thin scrambled egg skin can be used instead of seaweed. A sushi roll wrapped with a whole sheet of seaweed is called a "big roll" (i.e. a thick roll), and a sushi roll wrapped with only half a sheet of seaweed is called a "thin roll". Sushi rolls are usually stuffed with cooked sweet ham, mushrooms, scrambled egg skin, fish floss or duck celery. Home-made sushi is now very common in Japan, and simple tools are also available on the market. Be sure to taste it when you get there.