This Month’s Theme: Bringing Hokkaido’s Classic Dishes Closer to Home
An easy adaptation of the traditional “Sanpeijiru” soup, typically made with salmon or herring, using canned sardines for convenience. Using the entire contents of the can enhances the rich umami flavor.
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Hokkaido
Hokkaido is Japan’s northernmost main island, historically the homeland of the indigenous Ainu people. It was officially incorporated and developed by the Japanese government from the late 19th century onward, leading to its modern cities and vast natural landscapes. Today, it is renowned for its national parks, hot springs, and popular winter sports destinations.
Sanpeijiru
Sanpeijiru is a traditional Japanese soup from Hokkaido, made with salmon, vegetables, and miso. It originated as a hearty, nutritious meal for fishermen and laborers in the harsh northern climate. The dish remains a beloved regional specialty, reflecting Hokkaido’s fishing culture and use of local ingredients.
