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旭川の春
Spring in Asahikawa
At the conclusion of the long cold winter, the colour slowly returns to Asahikawa. Japan’s all time favorite, Sakura (cherry blossom) starts to bloom around Golden Week (Japan’s holiday week starting from the end of April to the beginning of May.) Tulips, azaleas, and many other flowers start to bloom and the trees start to display pale green leaves which darken during subsequent months. The mountains start to lose their snow-tops making them accessible to climbers and hikers, while the snow melt provides ideal conditions for river adventures.
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春のおいしいもの
Spring Delicacies

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ズワイガニ
Snow crab
(zuwai-gani) |
Hokkaido is famous for various types crab. Snow crab is one of the best. |
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にしん
Pacific Herring (Nishin) |
Grilled, marinated in Nuka (rice bran,) or Kazunoko (fish egg), there are many ways to enjoy one of Hokkaido’s favorite fish. |
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あまえび
Alaskan Pink shrimp
(Amaebi) |
The difference in the quality of shrimp comes simply down to freshness. Catch the shrimp season in Hokkaido during spring and you'll know what we're talking about. |
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ホッケ
Okhotsk Atka Mackerel
(Hokke) |
Hokke is a fish native to the seas around Hokkaido. You can try it all year round, but spring is usually best. |
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たらの芽
Japanese Angelica-tree shoot (Tarano-me) |
Tarano-me is the one of the very first mountain vegetables able to be picked after winter. The all-natural, local tarano-me is best enjoyed tempura style. |
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姫たけ
Bush bamboo shoot
(sasatake, himetake) |
Hokkaido does not have the same bamboo that can be found in other parts of Japan, but small sized (about a meter or two) bamboo is just as good or better for eating. Hokkaido bamboo shoots are generally less bitter and thus easier to eat for the uninitiated. |