| 1．Ainu cuisine |
| Ainu cuisine is the cuisine of the ethnic Ainu in Japan and Russia. The cuisine differs markedly from that of the majority Yamato people of Japan. Raw meat like sashimi, for example, is rarely served in Ainu cuisine, which instead uses methods such as boiling, roasting and curing to prepare meat. Also unlike Japanese cuisine, traditional Ainu cuisine did not use miso, soy sauce, or sugar, though these seasonings make an appearance in modern Ainu cuisine.[1]: 30 The island of Hokkaidō in northern Japan is where most Ainu live today; however, they once inhabited most of the Kuril islands, the southern half of Sakhalin island, and parts of northern Honshū Island. |
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| 2．Red caviar |
| Red caviar is a caviar made from the roe of salmonid fishes (various species of salmon and trout), which has an intense reddish hue. It is distinct from black caviar, which is made from the roe of sturgeon.[1] Red caviar is part of Russian and Japanese cuisine. In Japan, salmon caviar is known as ikura (イクラ) which derives from Russian word ikra (икра) which means caviar or fish roe in general.[1] |
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| 3．Sakhalin taimen |
| The Sakhalin taimen (Parahucho perryi, syn. Hucho perryi), also known as the Japanese huchen or stringfish (Japanese: 伊富/イトウ, romanized: itō), is a large species of salmonid freshwater fish in Northeast Asia, found in the lakes and large rivers of Primorsky, Khabarovsk, Sakhalin and Kuril Islands of Far Eastern Russia, as well as Hokkaido of Japan. Although often placed in the genus Hucho, molecular phylogenetic and other evidence has shown that it belongs in its own monotypic genus Parahucho.[3][4][5][6] |
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| 4．Lebbeus groenlandicus |
| The spiny lobster (Lebbeus groenlandicus), also known as the chicken prawn and dokdo shrimp, is a crustacean belonging to the family Hippolytidae. It has a circumboreal distribution.[1] It is found in South Korea on the east coast north of Pohang, Gyeongsangbuk-do, and in Japan from San'in to Hokkaido. |
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| 5．Sebastes taczanowskii |
| Sebastes taczanowskii, the white-edged rockfish,[1] is a species of marine ray-finned fish belonging to the subfamily Sebastinae, the rockfishes, part of the family Scorpaenidae. It is native to the northwestern Pacific Ocean from northern Japan and far eastern Russia, it has also been reported from Korea.[2] This species was first formally described in 1880 by the Austrian ichthyologist Franz Steindachner with the type locality given as Northern Japan.[3] The identity of the person honoutred in its specific name is not certain but is thought likely to be the Polish zoologist Władysław Taczanowski, who possibly gave Steindachner the type which had been collected by another Polish zoologist, Benedykt Dybowski.[4] Some authorities place this species in the subgenus Mebarus.[5]This demersal fish is found in shallow waters near coasts and will enter estuaries and the juveniles live among floating seaweed. It is an ovoviviparous species. This species attains a maximum total length of 32 cm (13 in).[2] |
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| 6．Guaraná (soft drink) |
| Guaraná is a soft drink that originated from the guarana plant. The processing of the fruit syrup began in Brazil in 1905 by Fara, a physician from the city of Resende, Rio de Janeiro. A soft drink factory, Guaraná Cyrilla, was launched by F. Diefenthaller in 1906 in Santa Maria, Rio Grande do Sul. The drink initially was astringent and markedly bitter, and it did not become popular. The soft drink was created by Pedro Baptista de Andrade, who sold the formula to Antarctica, which then developed a process to eliminate the astringency and bitterness, emphasizing the characteristic flavor and aroma of the fruit, launching Guaraná Champagne Antarctica in 1921. Today, there are several brands of guarana soda available throughout Brazil.[1] |
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| 7．Pink salmon |
| Pink salmon or humpback salmon (Oncorhynchus gorbuscha) is a species of euryhaline ray-finned fish in the family Salmonidae. It is the type species of the genus Oncorhynchus (Pacific salmon), and is the smallest and most abundant of the seven officially recognized species of salmon. The species' scientific name is based on the Russian common name for this species gorbúša (горбуша), which literally means humpie. |
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| 8．Sebastolobus macrochir |
| Sebastolobus macrochir, the broadbanded thornyhead or broadfin thorny head, is a species of marine ray-finned fish belonging to the subfamily Sebastinae, the rockfishes, part of the family Scorpaenidae. It is found in deep waters of the northwestern Pacific Ocean. |
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| 9．Pacific rainbow smelt |
| The Pacific rainbow smelt (Osmerus dentex), also known as the Arctic rainbow smelt or cucumber fish in Japan,[citation needed] is a North Pacific species of fish of the family Osmeridae. The fish usually lives in marine and brackish environment, with a wide distribution from North Korea, Sea of Okhotsk to Bering Sea and British Columbia.[2] They are also seen in estuaries and coastal waters of European and Siberian shores of Arctic Ocean from White Sea to Chukota in Russian Far East.[3] |
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| 10．Allium ochotense |
| Allium ochotense, the Siberian onion,[3] is a primarily East Asian species of wild onion native to northern Japan, Korea, China, and the Russian Far East, as well as on Attu Island in Alaska.[1] Some authors have considered A. ochotense as belonging to the same species as A. victorialis,[4] but more recent authorities have treated it as a distinct species.[1][5][6][7][8] |
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| 11．Horsehair crab |
| The horsehair crab, Erimacrus isenbeckii (Japanese: ケガニ, kegani), is a species of crab which is found mainly in the Northwest Pacific, around the Hokkaido coast in the Sea of Okhotsk and the Western Bering Sea and is an important commercial species used in Japanese cuisine.[1][2] Despite the importance of the species, biological studies are usually specialized and limited.[3] The catch for the species reached a peak in the 1950s at 27,000 tons and has decreased since, reaching 2,000 tons in 2003.[4] Due to the commercial importance of the species, many stock enhancement programs have been utilized to help maintain a successful fishery.[4] The species is commonly found on sandy benthic environments from shallow water to depths of up to 350 meters.[5][6][7] |
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| 12．Chum salmon |
| The chum salmon (Oncorhynchus keta), also known as dog salmon or keta salmon,[1] is a species of anadromous salmonid fish from the genus Oncorhynchus (Pacific salmon) native to the coastal rivers of the North Pacific and the Beringian Arctic, and is often marketed under the trade name silverbrite salmon in North America. The English name "chum salmon" comes from the Chinook Jargon term tsəm, meaning "spotted" or "marked"; while keta in the scientific name comes from Russian, which in turn comes from the Evenki language of Eastern Siberia.[2] The term 'Dog Salmon' is most commonly used in Alaska and refers to the Salmon whose flesh Alaskans use to feed their dogs.[citation needed] |
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| 13．Shishamo |
| Shishamo (柳葉魚, literally "Willow Leaf Fish"), or Spirinchus lanceolatus, is an anadromous fish (smelt) native to Hokkaido, Japan.[1] |
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| 14．Chionoecetes opilio |
| Chionoecetes opilio, a species of snow crab, also known as opilio crab or opies, is a predominantly epifaunal crustacean native to shelf depths in the northwest Atlantic Ocean and north Pacific Ocean. It is a well-known commercial species of Chionoecetes, often caught with traps or by trawling. Seven species are in the genus Chionoecetes, all of which bear the name "snow crab". C. opilio is related to C. bairdi, commonly known as the tanner crab, and other crab species found in the cold, northern oceans. |
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| 15．Chiton |
| Chitons (/ˈkaɪtɒnz, ˈkaɪtənz/) are marine molluscs of varying size in the class Polyplacophora (/ˌpɒlipləˈkɒfərə/ POL-ee-plə-KOF-ər-ə),[3] formerly known as Amphineura.[4] About 940[5][6] extant and 430[7] fossil species are recognized. They are also sometimes known as sea cradles or coat-of-mail shells or suck-rocks, or more formally as loricates, polyplacophorans, and occasionally as polyplacophores. |
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| 16．Pleurotus citrinopileatus |
| Pleurotus citrinopileatus, the golden oyster mushroom (tamogitake in Japanese), is an edible gilled fungus. Native to eastern Russia, northern China, and Japan, the golden oyster mushroom is very closely related to P. cornucopiae of Europe, with some authors considering them to be at the rank of subspecies.[2] In far eastern Russia, P. citrinopileatus, they are called iI'mak, is one of the most popular wild edible mushrooms.[3] |
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| 17．Red king crab |
| The red king crab (Paralithodes camtschaticus), also called Kamchatka crab or Alaskan king crab, is a species of king crab native to cold waters in the North Pacific Ocean and adjacent seas, but also introduced to the Barents Sea. It grows to a leg span of 1.8 m (5.9 ft), and is heavily targeted by fisheries. |
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| 18．Hypomesus japonicus |
| Hypomesus japonicus, the Japanese smelt,[2][3] is a coastal fish species of the northwestern Pacific Ocean, ranging from the Korean Peninsula and northern Japan to the Kuril Islands and Peter the Great Bay.[1][2][3] The maximum total length is about 25 centimeters, and the maximum weight is about 158 grams. The oldest reported age is 8 years.[2] |
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| 19．Whelk |
| Whelks are any of several carnivorous sea snail species[1] with a swirling, tapered shell. Many are eaten by humans, such as the common whelk of the North Atlantic. Most whelks belong to the family Buccinidae and are known as "true whelks." Others, such as the dog whelk, belong to several sea snail families that are not closely related. |
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| 20．Herring |
| Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of Clupea (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. |
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| 21．Paralithodes brevipes |
| Paralithodes brevipes (ハナサキガニ, Hanasakigani)[2] is a species of king crab.[1] It has a limited distribution in cold, shallow waters as far south as the coast of Hokkaido,[3] where male-only fishing has damaged the reproductive success of the species,[4] up to as far north as the southwest Bering Sea.[5] |
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| 22．Neptunea arthritica |
| Neptunea arthritica is a species of sea snail, a marine gastropod mollusk in the family Buccinidae, the true whelks.[1] |
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| 23．Butadon |
| Butadon (豚丼), often literally translated into English as pork bowl, is a Japanese dish consisting of a bowl of rice topped with pork simmered in a mildly sweet sauce. It also often includes a sprinkling of green peas. A popular food in Japan, it is commonly served with takuan. Buta means "pig" or "pork", and don is short for donburi, the Japanese word for "bowl".Butadon originated from the city of Obihiro, Japan.[1] |
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| 24．Mizuhopecten yessoensis |
| Mizuhopecten yessoensis (Yesso scallop, giant Ezo scallop) is a species of marine bivalve mollusks in the family Pectinidae, the scallops. Its name Yesso/Ezo refers to its being found north of Japan. Its tissues bioaccumulate algal yessotoxins and are studied extensively. |
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| 25．Okhotsk atka mackerel |
| The Okhotsk Atka mackerel (Pleurogrammus azonus), also known as the Arabesque greenling, is a mackerel-like species in the family Hexagrammidae.[2] It is commonly known as hokke in Japan and imyeonsu in Korean. The primary population of the fish is found off the Sea of Okhotsk. |
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| 26．Yellow striped flounder |
| The yellow striped flounder (also known as the littlemouth flounder), Pseudopleuronectes herzensteini, is a flatfish of the family Pleuronectidae. It is a demersal saltwater fish that occurs in the temperate waters of the northwestern Pacific, from the Sea of Japan to the Kuril Islands, Sakhalin, Korea, the Yellow Sea, Gulf of Bohai and the East China Sea. It can grow up to 50 centimetres (20 in) in length, though commonly it reaches around 28.5 centimetres (11.2 in); its maximum recorded weight is 1.3 kilograms (2.9 lb) and its maximum reported lifespan is 15 years.[1] |
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| 27．Pacific cod |
| The Pacific cod (Gadus macrocephalus) is a species of ray-finned fish in the family Gadidae. It is a bottom-dwelling fish found in the northern Pacific Ocean, mainly on the continental shelf and upper slopes, to depths of about 900 m (3,000 ft). It can grow to a length of a meter or so and is found in large schools. It is an important commercial food species and is also known as gray cod or grey cod, and grayfish or greyfish. Fishing for this species is regulated with quotas being allotted for hook and line fishing, pots, and bottom trawls. Fossils have been found in Canada near a Steller Sea lion fossil dating to the Pleistocene. |
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| 28．Mefun |
| Mefun (めふん) is a local delicacy from Hokkaidō, Japan. Originally an Ainu dish, it consists of the kidney of chum salmon pickled in a salt solution until a dark brownish black.[1] It is often served with alcohol or as a side dish. |
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| 29．Yakitori |
| Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.[1] The term is sometimes used informally for kushiyaki (grilled and skewered foods) in general. |
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| 30．Urechis unicinctus |
| Urechis unicinctus, known as the fat innkeeper worm or penis fish,[3][4] is a species of marine spoon worm in East Asia. It is also known as garloid colloquially. It is found in Bohai Gulf of China and off the Korean and Hokkaido coasts.[4] It is not to be confused with a closely related species, Urechis caupo, which occurs on the western coast of North America and shares common names.[5] The body is about 10–30 centimetres (3.9–11.8 in) long, cylindrical in shape and yellowish-brown in color. On the surface of the body there are many small papillae. |
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| 31．Ika sōmen |
| Ika sōmen (イカそうめん, 烏賊素麺, いかソーメン, "squid noodles") refer to a type of sashimi that is made from raw squid cut into fine strips, vaguely resembling sōmen type noodles. They are typically served with grated ginger and soy sauce[1] or a soy sauce-based mentsuyu sauce. They are slurped up,[1][2] much in the way that noodles are eaten according to Japanese custom. |
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| 32．Ikameshi |
| Ikameshi (烏賊飯, literally squid rice) is a Japanese dish of rice-filled squid. It is a regional dish from the Oshima area of Hokkaidō.[1] |
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| 33．Lucky Pierrot |
| Lucky Pierrot is a Japanese chain of hamburger fast food restaurants founded in 1987. The company operates 17 stores in Hakodate, Hokkaido and serves 1.8 million customers per year.[1][2] Each of its 17 stores has a different theme.[3] The Nikkei named its Chinese Chicken Burger Japan's "best local hamburger".[4] In 2005, the chain released a hamburger with whale meat.[5] |
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| 34．Pork jowl |
| Pork jowl is a cut of pork from a pig's cheek. Different food traditions have used it as a fresh cut or as a cured pork product (with smoke and/or curing salt). As a cured and smoked meat in America it is called jowl bacon or, especially in the Southern United States, hog jowl, joe bacon or joe meat. In the US, hog jowl is a staple of soul food,[1] and there is a longer culinary tradition outside the United States; the cured non-smoked Italian variant is called guanciale.[2][3] |
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| 35．Muroran curry ramen |
| Muroran curry ramen (室蘭カレーラーメン, Muroran Karē Rāmen) is a curry-flavored ramen noodle dish provided at many ramen restaurants in the cities of Muroran, Noboribetsu, Date, and Tōyako in Hokkaido, Japan. |
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| 36．Munini-imo |
| Munini-imo (or muninimo, from Ainu munin ["fermented"] and Japanese imo ["potatoes"]) is a dish of the Ainu people of Northern Japan. It is a savory pancake made with potato flour.[1] Potatoes are first fermented underground by the repeated freeze-thaw cycles, and then milled and dried. The flour is soaked in water in order to remove the bitter taste and then baked on a griddle like a thick pancake. The potato flour made with this process can be easily stored for at least twenty years. The munini-imo is very sticky like mochi. |
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| 37．Yubari King |
| The Yubari King (夕張メロン, Yūbari Meron, Yūbari melon) is a cantaloupe cultivar farmed in greenhouses in Yūbari, Hokkaido, a small city close to Sapporo.[1] The Yubari King is a hybrid of two other cantaloupe cultivars: Earl's Favourite and Burpee's "Spicy" Cantaloupe.[2] The hybrid's scientific name is Cucumis melo L. var. reticulatus Naud. cv. Yubari King. |
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| 38．Saffron cod |
| The saffron cod (Eleginus gracilis) is a commercially harvested fish closely related to true cods (genus Gadus). It is dark grey-green to brown, with spots on its sides and pale towards the belly. It may grow to 55 cm and weigh up to 1.3 kg.[1][2] Its range spans the North Pacific, from the Yellow Sea and the Sea of Okhotsk in the west to the northern Gulf of Alaska and Sitka, Alaska, in the east. It also occurs in the Chukchi Sea (Arctic Ocean).[1][2] It normally occurs in shallow coastal waters at less than 60 m depth but may also be found at depths up to 200 m. The saffron cod may also enter brackish and even fresh waters, occurring quite far up rivers and streams, but remaining within regions of tidal influence.[1] |
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| 39．Rui-be |
| Rui-be or ruibe (ルイベ) is a dish of the Ainu people of northern Japan, consisting of seafood that is frozen outdoors, sliced like sashimi, and served with soy sauce and water peppers.[1][2][3] |
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| 40．Matsumaezuke |
| Matsumaezuke (松前漬け) is a pickled dish of dried squid and kelp, native to Hokkaidō, Japan, named in reference to the Matsumae clan which once governed the region, then known as Ezo. It is made from dried and preserved seafood products from Hokkaidō. Surume (dried squid) and konbu are cut into thin strips with scissors, Kazunoko (herring roe) are broken up into small bits, with other ingredients added depending on recipe. The ingredients are cured in sweet soy sauce, or marinade of sake, soy sauce and mirin, for several days. |
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| 41．Dango |
| Dango (団子) is a Japanese dumpling made with regular rice flour and glutinous rice flour.[1] They are usually made in round shapes, and three to five pieces are served on a skewer, which is called kushi-dango (串団子). The pieces are eaten with sugar, syrup, red bean paste, and other sweeteners. Generally, dango falls under the category of wagashi (Japanese confectionery), and is often served with green tea. It is eaten year-round, but the different varieties are traditionally eaten in given seasons. Dango is sometimes compared with mochi, but is different in that mochi is generally made only with glutinous rice. |
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