Innovative Herring Cuisine
Herring, known as the "harutsugeuo" (harbinger of spring), has been a cherished symbol of Hokkaido’s spring since around the 18th century. At the height of the herring fishing era, over one million tons were harvested annually across Hokkaido. However, due to overfishing and climate change, herring populations dramatically declined in the region. However, in a remarkable turn of events, the phenomenon of kuki reappeared in 2017 after a 104-year absence, marking the gradual return of herring schools to Esashi. Today, you can enjoy herring dishes at a variety of restaurants in Esashi.
Restaurant SatomiPickled Herring Salad
A fresh, contemporary take on the classic nishinzuke (pickled herring). Pickled herring is dressed with malted rice and served with seasonal vegetables, creating a vibrant and refreshing salad experience.
Herring Carpaccio
A sophisticated fusion of Japanese and Western flavors with a balsamic-soy sauce, garnished with cheese and horseradish.
Herring Namero
A flavorful dish that highlights the Umami (rich taste) of marinated herring seasoned with chopped scallions, ginger, and miso.
Herring Pizza
A special pizza features a slow-simmered tomato and onion sauce, topped with Esashi-sourced herring, olives, and edamame.
Herring Oyako Don Set
A delightful set featuring oyako don topped with sweetly simmered herring and house-made kazunoko, served alongside soba noodles made from locally sourced Esashi buckwheat.
Marinated Herring
A refined Western-style dish of vinegar-marinated herring, complemented by an assortment of seasonal vegetables and the subtle fragrance of bay leaves and pink peppercorns.
Herring Sanpeijiru
A sanpei soup featuring herring, seasonal vegetables, and mountain greens. Available by reservation made at least one week in advance for Wednesday service. For groups of 10 or more, reservations can be arranged on any day.
Pickled Herring (Image for reference)
A rare and traditional dish, Nishinzuke is prepared during October and November and typically enjoyed from December to March. Availability is limited, so please inquire with the restaurant during the serving season.
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