These Ainu dishes in Hokkaido showcase indigenous ingredients, traditions and time-honoured cooking
Hokkaido, Japan’s northernmost island, is not only famed for its dramatic landscapes and seafood but also as the ancestral home of the Ainu people. Settling in the region centuries ago, the Ainu developed a culture intimately tied to the land, rivers and forests. Their culinary traditions, distinct from mainstream Japanese cuisine, emphasise seasonal and foraged ingredients, including wild plants, game and fish. Ainu dishes offer more than flavour—they’re a lens into a sustainable, spiritual way of life and a living connection to Hokkaido’s history. For travellers seeking authenticity, here are five Ainu dishes worth sampling.
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Sito are millet-based dumplings, traditionally made from proso or foxtail millet. The grains are soaked, pounded and boiled, resulting in a dense, sticky texture. Historically, the preparation of sito was a communal activity, often accompanied by traditional songs, reflecting its cultural significance. Once a celebratory dish, sito exemplifies the Ainu’s resourcefulness in using locally sourced grains.
AloJapan.com