fromCN Traveller
4 days agoThe tables, pit stops, ice cream parlours and tempura maestros to know on Japan's tastiest island
My friend Megumi, a classical musician from Tokyo who really likes to eat, takes trips to Sapporo "just for the food". She is not alone: the route between Tokyo's Haneda and Sapporo's New Chitose airports is one of the busiest domestic flight paths in Japan. Before I visited Sapporo, I called her. "Make sure to bring two stomachs," she advised. The city is the capital of Hokkaido, the most northerly of Japan's main islands, which contains more than 20 per cent of the country's landmass, but only about four per cent of its population. The island's cold waters are home to some of the world's most prized sea urchins and crabs, as well as much of the fish used by top sushi chefs. Fed by mountain springs, its unspoilt valleys are home to remarkably flavourful produce. And with its swathes of grazing land, Hokkaido is also the country's leading producer of beef, lamb and dairy: the last two ingredients are rarely used elsewhere in Japan, something that accounts for the character of eating in Sapporo.
