Hokkaido literally means "north sea way". It is the second largest Japanese island and prefecture. Earlier it was known as Ezo. It is detached from Honsyu island with strait Tsugaru. There is a tunnel Seikan under the seabed that connect two islands. The largest city of Hokkaido and its capital is Sapporo. The north coast of Hokkaido is washed by cold Sea of Okhotsk.

Funka (volcano) Usuzan. Hokkaido prefecture

The territory of Hokkaido is divided into spare parts between mountains and plains. However mountains are in the center of the island and last by range from North to South.
There are a lot of active volcanoes and volcanic lakes with hot thermal springs.

Cranes Tancho. Lake Akan. Hokkaido prefecture.

Lake Akan at Hokkaido during the period of winter migration of Japanese cranes Tancho.
Japanese crane tancho is one of the biggest. His height is more then 150 cm. He is the most beautiful as well. Snowy-white with plushy-black head and neck and long double feathers, brow and crown are decorated with bright red cap. This is the rare species of cranes as its population is quite small.

• Ishikari-nabe - thick pottage with salmon
• Kani-nabe - thick pottage with crab
• Uni-don - sushimeshi (rice for sushi) and sea urchin in rice bowl
• Ikura-don - sushimeshi (rice for sushi) and caviar in rice bowl

• Sake (salmon)
• Kani (crab)
• Ikura (caviar)
• Hotate-gai (scallop)
• Jagaimo (potato)
• Bata (butter)

Island Hokkaido is the north edge of Japan and its area makes 83,452 square meters. It occupies the 1st place by area among islands in Japan. The island is surrounded by fishy sea, 70% of the territory is covered with forest. Diary holding and agriculture were developing here due to the big area. Hokkaido takes the 1st place in Japan by producing wheat, potato, milk etc. The volume of seafood production is big as well and makes 29% from the total country's rate.

There are so many local products on Hokkaido that it is difficult to resume all. One of the testiest products are salmon, crab "taraba-gani" and potato from Tokati region.

The specificity of Hokkaido local dishes is simple way of preparing. One more specificity is that milk and butter are used in dishes, although these products are used in the Japanese cuisine rather seldom.

The climate of Hokkaido is quite cold, thus such dishes as ishikari-nabe, were created in order to warm up. A lot of the Japanese like to visit Hokkaido to taste fresh seafood, sushi and other local dishes. Other famous products on Hokkaido are sea urchin, caviar and crabs. A lot of dishes with these ingredients are used.

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