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Hokkaido is a vast, fertile land located in the northernmost part of Japan. Its beautiful nature and bountiful ingredients are what make it so appealing, with a wide variety of gourmet products, particularly seafood from the sea, dairy products from the mountains, and vegetables. Delicious gourmet ingredients that allow you to enjoy the unique flavors of Hokkaido, such as canned seafood caught in Hokkaido, processed seafood products, Hokkaido cheese, butter, and potatoes, make great gifts.

↓ UNGAPLUS original gift
↓ UNGAPLUS wrapping
↓ Northern Handicrafts
↓ Hokkaido gourmet products

In the "Hokkaido Sea and Mountain Beverages Delivery Newsletter" sent out by UNGAPLUS, we will introduce delicious primary products from Hokkaido's seas and mountains, processed seafood, agricultural and livestock products, and other gourmet products that are popular among locals, along with original UNGAPLUS gifts.

We hope this information will be helpful when choosing gifts or presents for your loved ones, treats for yourself, mail-order items, and mid-year and year-end gifts.

Give Otaru as a gift.

From the "Old Otaru Warehouse" overlooking the canal,
From UNGAPLUS, which brings you the "Story of Otaru" that walked alongside the Kitamae ships,
We will introduce you to "Places to visit in Otaru."

Please enjoy Otaru.

UNGAPLUS original gift

UNGAPLUS wrapping

Box and wrapping paper

We have prepared two sizes of original gift boxes inspired by the pure white sails of Kitamae ships, recalling the memories and history of the town that prospered through trade on the Kitamae ships. Using old photographs of Kitamae ships, we will wrap your gift in original wrapping paper inspired by the "hikifuda" (flying cards) that were used as advertisements for shops and wholesalers from the Edo to Taisho periods, and deliver it along with the charms of Otaru. Click For more details

paper bag

The large stone warehouses that symbolize Otaru, which flourished as a commercial port during the Meiji period, are still the main buildings that make up the Otaru cityscape. The "Old Otaru Warehouse" in which our store is located is one of the warehouses that represents the North Canal. Our paper bags are printed with a precious photograph of the "Old Otaru Warehouse" from around 1907. For more information

tag

The wrapping tag features the Kitamae-bune ship logo and is available in three different designs: "UNGAPLUS logo" with no message, and "THANKYOU" and "HAPPY BIRTHDAY" with For more Information

wrapping paper

You can choose from a variety of wrapping paper inscriptions.For more Information.

 

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Northern Handicrafts

Hokkaido, where we live, is blessed with abundant nature that changes with the seasons. There, we find beautiful mountain ridges, vibrantly colored autumn leaves, tranquil snowscapes, and a land surrounded by magnificent scenery.

"Northern Handicrafts" are born from a perspective nurtured by having feet on the ground in Hokkaido and interacting daily with the vast nature. We deliver works that can only be created here, along with the thoughts of the creators who have been observing the land of Hokkaido. View details

 

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They will be delighted to receive it!
Introducing Hokkaido's gourmet products

 

↓ Order "Salmon"
↓ Order "Salmon Roe
↓ Order "Crab"
↓ Order "Kombu"
↓ Order "Scallops"
↓ Order "Sea Urchin"
↓ Order "Oysters"
↓ Order "Overnight dried fish"
↓ Order "Shrimp"
↓ Order melon
↓ Order "Asparagus"
↓ Order "Potatoes"
↓ Order "Pure White"
↓ Order "Densuke Watermelon"
↓ Order "Cheese"
↓ Order "Butter"
↓ Order "Ice Cream"<
↓ Order "Beef"
↓ Order "Gibier"
↓ Order "Ham and Sausage"
↓ Order "Sweets"
↓ Order "Soup Curry"

 

❶ Mail-order Salmon

In Japan, when people say salmon, they are generally referring to "white salmon," which is called different names depending on the time of year it is caught and its maturity. Salmon are migratory fish that hatch in rivers, head out to sea, and then return to rivers to spawn. In Hokkaido, newborn salmon return to rivers between September and November.

The white salmon caught around this time is called "Autumn Salmon," and in Hokkaido it is also known as "Akiaji." Other salmon species distributed in Japan include imported varieties such as Sockeye Salmon, Coho Salmon, King Salmon, and Trout Salmon.

Salmon is a traditional gift that can be said to be the origin of oseibo (year-end gifts). Long ago, in Japan, a Shinto ritual was held to welcome the New Year, in which salted salmon or yellowtail was offered to the "Toshigami-sama" (God of the New Year). Eventually, the custom of sending offerings from the bride's new home to her parents spread, and it is said that this evolved into the oseibo (year-end gifts) we know today.

Salmon is also considered an auspicious fish, known as a "fish that brings good fortune," and even today, in eastern Japan, it is customary to eat it on New Year's Eve and New Year's Day as a "fish that brings good fortune," making it the perfect gift for the end of the year. Recommended salmon gifts include whole salmon rolls and salted salmon, easy-to-eat assortments of fillets, pickled fish sets such as miso-pickled or shio-koji-pickled fish, smoked salmon with a mellow flavor made from smoked chips, and bottled salmon flakes.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify delicious salmon

The key to delicious salmon is the amount of fat it has. Fatty salmon has a thick, light brown area between the skin and flesh, and the "marbling" (white veins) in the flesh are pure white and clearly visible. Also, salmon with clear, vibrant skin and flesh colors and no dripping is fresh and delicious.

There are also two types of fillets: bow-shaped fillets near the head with the belly bone attached, and kamaboko-shaped fillets near the tail. The fillets near the head are fatty, while the fillets near the tail have a lighter taste, so the bow-shaped fillets near the head are best for simple dishes like grilling with salt. The kamaboko-shaped fillets near the tail are best for dishes that use oil, such as frying or meunière.

 

❷ Mail-order Salmon Roe and Salmon Roe

In Hokkaido, where white salmon is caught in the autumn season from September to November, salmon roe and salmon roe are known for being extremely delicious. Salmon roe and salmon roe, known as the jewels of the sea, are seafood that are enjoyed by many people.

Salmon roe and salmon roe, which have a concentrated flavor, are always popular at traditional Japanese restaurants and sushi shops, and gifts such as "salmon roe marinated in soy sauce," which has a firm yet soft texture, and "high-quality salmon roe," which has been salted and aged, are popular with many people.

Salmon roe marinated in soy sauce is a versatile dish that pairs perfectly with rice and adds a touch of elegance to any occasion, whether it's entertaining guests or celebrating a special occasion. It also makes a great gift, as the seasonal flavor can be preserved by freezing it.

Also, herring roe, known as red caviar in Northern Europe, pairs perfectly with freshly cooked rice and seaweed. It is popular with a wide range of people, from children to adults. While it varies depending on the product, it can last from 30 days to up to 3 months if frozen, allowing you to fully enjoy this gift from the natural northern seas.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if salmon roe is delicious

High-quality salmon roe has a taut, shiny, and elastic skin, a beautiful red color, and transparent grains. Larger grains also have more impact, so people tend to look at the larger ones. However, salmon roe itself is mostly water, so it's said that smaller grains actually have a richer flavor. Professionals say that the smaller grains at the beginning of the catch are tastier.

 

❸ Order crab

Hokkaido, known as the "Crab Kingdom," is a place where crabs can be caught almost all year round. Most of the crabs caught in Hokkaido are the four major types of crabs known as the "King Crab," "Snow Crab," "Hairy Crab," and "Hanasaki Crab." In addition to these, other crabs such as the "Ibaragani" and "Aburagani," which look very similar to the "King Crab," are also caught. As Hokkaido is surrounded by the sea, there are an abundance of fishing grounds where crabs can be caught.

The seas of Hokkaido are ideal for crab, which is another reason crab fishing is so popular. The king crab, worthy of being called the king of crabs, is best known for its imposing, densely packed crab meat. If you're looking for a satisfying crab experience, king crab is the way to go. Hokkaido king crab is in season twice a year, from April to June and from November to February. The first season is from spring to early summer, when the drift ice has passed and the meat becomes sweeter. The second season is from autumn to winter, when the crabs have finished molting and are densely packed. While they can be caught almost year-round, the main fishing season is from March to November, with catches decreasing from December to February. Because they only live in cold waters, king crab is only landed in Hokkaido in Japan.

Snow crab boasts a delicate and rich flavor. Its firm, delicate crab meat and refined flavor make it truly the "Queen of Crabs." Its soft, sweet taste, which spreads throughout your mouth, is quite different from that of king crab. Because its shell has few spines, it's easy to prepare and can be used in a variety of dishes. Hokkaido snow crab is in season from March to May, with fishing seasons twice a year, from November to December and March to June. The fishing seasons differ between Honshu, where snow crab is in season in winter, and Hokkaido, where it's in season in spring. Due to differences in climate, crab spawning seasons differ. In Hokkaido, the spawning season is around May to June, and the season is in the spring before the spawning season. While the Sea of Japan side of Honshu is also famous for snow crab, Hokkaido leads Japan in terms of the amount of landed snow crab.

Hairy crab is popular for its juicy texture. The delicate crab meat, unique to hairy crab, has an exquisite taste that even crab connoisseurs acknowledge. The rich crab miso is also recommended for hairy crab. When you eat the crab meat mixed with the crab miso, the delicious flavor melts in your mouth. Hokkaido hairy crab does not have a specific season and can be enjoyed all year round. This is because the fishing grounds are wider than other crabs, and the seasons vary depending on the fishing ground. Hairy crab is a luxury crab, but it is actually also popular among Hokkaido residents. This is because the price does not fluctuate much depending on the season. This crab is familiar to Hokkaido residents and is often served on the table for celebrations and special occasions.

Hanasaki crab has a concentrated sweetness and rich flavor. Its shell is hard and has sharp spines, but its meat is rich and flavorful, with a rich, sweet taste that is addictive. Due to its vibrant color, it is often eaten at celebratory occasions. Hanasaki crab is in season during the summer, from May to August. In Japan, it is only caught in Hokkaido, with the fishing season running from April to September. Because it is only caught off the coast of Nemuro and its neighboring waters, it is known as a mythical crab. Its entire body is covered with large spines and a hard shell, and when boiled it turns a vibrant red, like a blooming flower. In recent years, restrictions on catches have become stricter, making it an increasingly rare and valuable crab.

Crab gifts include whole crabs and legs that have been boiled and frozen, as well as a variety of processed products such as canned crab, crab miso, and crab paste. No matter which one you receive, it is an irresistible gift for any crab lover. Why not give it as a gift for a special someone, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if a crab is delicious

It is said that the most delicious crabs are simply large. They have survived in the sea for a long time before they grow large, so their muscles are well developed. The meat is firm and packed with flavor. In addition, crabs with hard shells and lots of scars are delicious. Crabs are creatures that shed their skin, but as they grow larger, the frequency of shed decreases. If the shell has lots of scratches, it is an indication that a lot of time has passed since they shed their skin. Crabs that have been tossed around in rough waves have plump, delicious meat.

 

 

❹ Order "Kombu"

Konbu is a popular ingredient for celebratory occasions, such as New Year's dishes and engagement gifts. There are various theories about its origins, including that it was originally called "hirome" (a symbol for a public unveiling), "yorokobu" (a symbol for joy) because it is pronounced "kobu," or that it was written as "kobubu" (a symbol for fertility), but all of these are considered auspicious and make a wonderful gift.

Furthermore, kelp, a type of seaweed, is very healthy and packed with nutrients that are beneficial for people of all ages and genders. It is delicious to eat and is healthy, containing minerals, calcium, dietary fiber, and more, so it conveys your consideration for the other person.

Furthermore, kelp is a luxury ingredient that requires a lot of time and effort, from harvesting to drying and processing. The more delicious it is, the more difficult it is to buy for home use. Therefore, giving a high-quality kelp as a gift allows the recipient to enjoy the flavor of high-quality kelp at home, just like at a traditional Japanese restaurant.

Another feature of kelp gifts is the wide variety of gift items available. From authentic dashi kelp to edible Shiobuki kelp, you can select items to suit the recipient's lifestyle, making kelp an easy way to convey your feelings.

When it comes to high-quality dashi konbu, Rausu konbu is the one that gives the dashi broth a rich flavor and is also suitable for cold brewing. Rausu konbu is a perfect gift for those who cook regularly or for older people who are used to handling konbu.

On the other hand, Rishiri kelp, harvested from the northernmost seas of Japan, has a gentler and more refined fragrance than Rausu kelp and is often used in Kyoto kaiseki cuisine, yudofu (boiled tofu), and pickles. For this reason, Rishiri kelp makes a very valuable gift for those who prefer light flavors with a Kyoto-style dashi stock.

Another popular gift that is easy to give is tsukudani, which can be eaten as is or used in other dishes, making it a popular item for the dining table.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

Types of kelp and how to choose them

Kelp is broadly divided into those used for dashi and those used for eating. Kelp for making dashi is also broadly divided into two types. One is kelp that is suitable for making dashi on its own, and the other is kelp that is suitable for combining with bonito or dried sardines.

For those who want to make dashi using only kelp, we recommend Rausu kelp, which produces a rich broth. For combined dashi, kelp that has a presence but is not too strong is suitable, so we think that Ma kelp or Rishiri kelp are good choices.

Hidaka konbu is convenient if you want to use it for both soup stock and cooking. If you want to eat konbu boiled, it is best to choose Saomae konbu, which is soft and retains its flavor even when boiled.

 

❺ Order "Scallops"

Firm, thick adductor muscles, a bouncy texture, and a rich, umami flavor. Scallops, grown in Hokkaido's cold seawater, are known for their freshness and high nutritional value. Scallops from Hokkaido are an irresistible gift for seafood lovers, whether you're looking for locally sourced processed scallop products or exceptionally fresh shell-on scallops delivered directly from the source.

Scallops can be eaten all year round, but it is said that there are two seasons a year when they are particularly delicious. They are from June to August, when the adductor muscles grow large, and from February to March, when the eggs develop after spawning. Scallops caught from June to August are characterized by their strong sweetness and firm flesh, while scallops caught from February to March have smaller flesh, but their eggs and gills are well developed, making for a good broth.

Scallops are not something that people usually buy for themselves, but they are a luxury food and make a wonderful gift. Depending on how they are cooked, you can enjoy a variety of textures, and they are used for various celebrations, such as birthdays with family.

Fresh live scallops and luxurious scallops in their shells are recommended gifts for important occasions such as year-end gifts and longevity celebrations. Dried scallops and snacks are perfect gifts for alcohol lovers. They pair well with a wide variety of alcoholic beverages, including wine and beer, and can be enjoyed as a snack when you're feeling a bit stingy.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to Choose Delicious Scallops

Scallops are sold in various states, such as with the shell on or with the adductor muscle, and the way to select them varies depending on the state.

When buying shelled shells, it is best to avoid ones with chipped or misshapen shells. Fresh shells are those that are slightly open and try to close quickly when you touch them with your finger. Shells that are wide open are less fresh. Conversely, shells that are closed may be dead.

Next, the adductor muscle of a good scallop should be heavy, plump, shiny and transparent on the surface, not cloudy white, have firm flesh, and be a yellowish amber color.

 

❻ Order "Sea Urchin"

Sea urchin is Hokkaido's signature summer delicacy. Its rich, creamy, melt-in-your-mouth flavor is a true gift from the seas of Hokkaido. Hokkaido boasts the highest sea urchin catch in Japan. There are four types of sea urchin caught: red sea urchin, northern sea urchin, purple sea urchin, and northern purple sea urchin.

The red sea urchin has been found along the coast of the Sea of Japan for a long time and is known as a common type of sea urchin in Japan. It is characterized by its appearance resembling a small scrubbing brush. The flesh is orange-yellow and small, measuring about 2cm, but has an extremely rich flavor.

The Ezo bafun sea urchin is a type of sea urchin that can be found in the Tohoku region, including Hokkaido, the Pacific coast of Fukushima Prefecture, and the Sea of Japan coast of Yamagata Prefecture. It is slightly larger than the bafun sea urchin, and its flesh is a beautiful orange color. It is characterized by its rich, sweet flavor.

Purple sea urchins, which have long, black spines, are a major type of sea urchin in Japan, along with the red sea urchin. They are also called "white sea urchins" because of the whitish color of their flesh, and are characterized by the scent of the seashore and a refined taste.

The northern sea urchin is similar in shape to the purple sea urchin, but its shell is larger, reaching about 10cm in size.The light yellowish flesh is mild, voluminous, and does not crumble easily, so it is often used as a sushi topping.

Sea urchin fishing is carried out almost all year round in Hokkaido. The season varies depending on the production area, but the peak season is said to be the summer period from June to August, before the spawning season. The seasons and main production areas are as follows:

Rausu (January to June), Erimo and Hidaka (March to May), Erimo and Hidaka (April to June), Rebun Island and Omu (April to June), Esashi (May to July), Rishiri Island, Rebun Island, Shakotan, Otaru, Iwanai, Teuri Island (June to August), Okushiri Island (July to August), Matsumae (end of September to December)

Sea urchin is a luxury ingredient that makes you feel luxurious just by having it on your dinner table. Processing techniques have improved since then, making it easy to enjoy the taste of freshly caught sea urchin at home. Recently, the percentage of people who like sea urchin has been increasing as they get older, and it has been ranked as a favorite sushi ingredient especially among people in their 50s and older. It is the perfect gift for Father's Day, Mother's Day, or any other occasion where you want to express your gratitude.

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

Sea urchins are very difficult to distinguish

It is said that even professionals have difficulty distinguishing between sea urchins. First of all, it is very difficult to identify sea urchins with shells by their appearance.

The price of the board sea urchins in the wooden boxes varies greatly depending on the manufacturer, place of origin, and appearance. Generally, the more expensive the product, the better it is, but the market price for sea urchin fluctuates greatly, so even something that was cheap before can now be twice as expensive.

The beautiful yellow color of sea urchin looks delicious, but it is said that the color of the edible part of the sea urchin changes depending on the type of seaweed it eats, so the truth is that you cannot judge its taste or freshness from that.

 

 

❼ Mail-order "Oysters"

Hokkaido does not account for a large share of oyster catches in Japan, but it has a nationally renowned oyster production area. From the Edo period to the Meiji period, oysters were one of the "Three Great Delicacies of Ezo" and were a representative seafood product of Hokkaido.

Oysters in Hokkaido are produced in Lake Akkeshi in eastern Hokkaido and Lake Saroma on the coast of the Sea of Okhotsk, accounting for nearly 90% of the total catch in Hokkaido. It is no exaggeration to say that they are all currently farmed, and other areas where oyster farming is also carried out include Shiriuchi Town, Lake Mokoto and Lake Tofutsu in Abashiri City, Lake Komuke in Monbetsu City, and Funka Bay in southern Hokkaido.

In Hokkaido, where lakes freeze over in the winter, they are cultivated in a "hanging-type" aquaculture method, where they are left hanging in the water to grow naturally. The most delicious season is from December to February. This is said to be because the fish accumulate glycogen, one of the umami components, by surviving the harsh winter under the ice.

Oysters are also known as "milk of the sea" due to their rich nutritional value. Oysters grown in the cold waters of Hokkaido are plump, milky, and delicious, a bounty from the northern seas. Currently, most oysters are shipped raw, shucked, and used in dishes such as vinegared dishes, fried dishes, and hotpots. Shelled oysters delivered directly from the source are a popular gift for loved ones.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to tell if an oyster is delicious

Fresh and delicious oysters in their shells should be tightly closed or close when touched. Choose oysters that have a distinctive oyster scent and are heavy for their size, meaning they are packed with meat.

The best shucked oysters are those with milky white flesh, plump, elastic, and shiny. The fresher the oysters, the more their mantle (the thin, black, flake-like membrane around the edge of the flesh) is, the closer they are to pitch black, and the darker the color.

 

❽ Order "Dried fish and overnight dried fish"

Japan, surrounded by the sea, has had a long-standing culture of drying fish to improve its preservation, and evidence of dried fish and shellfish has been found in shell mounds from the Jomon period. There are various types of dried fish, but the most common method is to salt the fish before drying. When salt is added to fish meat, the protein becomes sticky, and drying at low temperatures changes the protein structure, giving the flesh elasticity and increasing its "umami" flavor. It is said that the increased umami is due not only to the reduction in water content, which makes the flavor more intense, but also to the inosinic acid in the fish.

Dried fish production developed significantly throughout the country during the Edo period. At that time, local feudal lords competed to encourage the production of local specialties in order to present them to the shogunate and promote their own domains' industries, which is said to have led to the development of dried fish.

Even today, dried fish is popular not only as an everyday side dish, but also as a souvenir from travels and as a gift for loved ones. One big change in recent times is that dried fish that is dried with a lot of salt to increase shelf life has been replaced by overnight dried fish that is lightly salted and quickly dried. This is due to the development of preservation techniques, the speed of distribution, and the current trend of people wanting to reduce salt intake due to health-conscious trends.

Hokkaido, the seafood kingdom with its delicious fish, also sells a wide variety of dried fish. There are many delicious and popular dried fish and overnight dried fish on the market, including filleted Pacific Atka mackerel, dried flatfish, dried Pacific mackerel, filleted herring, filleted Pacific saury, filleted Pacific sardines, dried Shishamo shishamo, filleted kinki, overnight dried small scallops, and overnight dried Pacific squid.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify delicious dried fish

If possible, it is best to choose dried fish that has been opened by hand. If the meat is firmly attached to the backbone and the mouth of the fish is still connected, it is "hand-opened." If it is separated, it has been "machine-opened," and in many cases the delicious meat has been trimmed away, so if possible, we recommend "hand-opened," which retains more of the flavor.

You want to choose one that is "round and plump" overall. Fish that are particularly plump in the center are delicious dried fish. In addition, if the fish is fatty, the belly will be "white" without exception. This can be seen even in vacuum-packed fish, so look carefully.

 

❾ Order shrimp

Originally, the Japanese word "ebi" is said to have referred to grapes or their color. Therefore, shrimp came to be called "ebi" because they resemble the color of grapes. Even today, they are written as "budo-iro" (grape color) and can also be read as "ebi-iro." The character for "ebi" (shrimp) resembles an old man with its long antennae and curved waist.

There are three main types of shrimp caught in Hokkaido: sweet shrimp (Hokkakuaka shrimp), button shrimp (Toyama shrimp), and Hokkaishima shrimp (Hokkai shrimp).

Commonly known as sweet shrimp or nanban shrimp, the northern red shrimp is one of the most familiar saltwater shrimp. It is called sweet shrimp because of its strong sweetness. It grows to about 10cm in size and is in season during the cold season. In Hokkaido, it is found in the Sea of Japan, Funka Bay, the Pacific Ocean off eastern Hokkaido, and the Sea of Okhotsk. In addition to being eaten as sashimi, it is also used in tempura and hot pot dishes.

Next is botan shrimp, but most shrimp commonly referred to as botan shrimp are actually Toyama shrimp. This species of botan shrimp is a rare species found only south of Miyagi Prefecture on the Pacific coast. Botan shrimp (official name: Toyama shrimp) caught in Toyama and Hokkaido are widely distributed off the coast of Hokkaido, living at depths of 100-400m. They are about 10-15cm in size and are in season in spring and autumn. They are often eaten raw as sashimi or sushi toppings, but are also delicious when fried or grilled with salt.

Lastly, there's the Hokkai shrimp. When cooked, it develops beautiful red and white stripes, hence the name Hokkaishima shrimp. Found in abundance in eastern Hokkaido, Notsuke Bay is the site of a wind-powered taseami fishing method that has been practiced since the Meiji era, making it a symbol of summer. Boiling them in salt water brings out their flavor better than eating them raw, and they are said to taste best when eaten freshly boiled during the early to mid-summer fishing season.

Shrimp are known as a food that symbolizes longevity because their rounded backs and long whiskers suggest a long life. Furthermore, the way they shed their skin so many times evokes images of growth and rebirth, making them a gift that is appreciated by both young and old.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify tasty shrimp

When choosing shrimp with heads, choose ones with firm flesh, a good color, and a firm base of the head. Transparency is important.

Shrimp deteriorates around the head and gills, where the roe is located, so blackened shrimp is a sign that they are losing their freshness. When shrimp lose their freshness, their heads will naturally fall off.

 

 

❶ Order melon

Melons are also popular as summer gifts. Their rich sweetness, mellow fragrance, and juicy texture, almost like a dessert, continue to fascinate many people, making them a popular fruit to accompany special occasions or as a gift.

Hokkaido, known as a melon producing region, boasts the third largest melon production volume in Japan (2020 harvest) after Ibaraki and Kumamoto prefectures. These top three prefectures account for more than half of the total domestic harvest.

Melons grow by absorbing warm sunlight during the day to store nutrients, and then breathing at night using the nutrients they stored during the day. In other words, if the nutrients are used up at night, the fruit will not grow well and will not become a delicious melon.

Melons grown in Hokkaido store a lot of nutrients during the day, and the bitter cold at night minimizes their activity. In other words, because they use less nutrients at night, the fruit accumulates more and more nutrients. Hokkaido, with its extreme temperature differences and fertile soil, is an ideal place for growing melons.

In Hokkaido melons, sales begin as early as mid-May in some of the earliest growing regions, and depending on the variety and brand, you can enjoy them until as late as October. In particular, from mid-June to late August is the time when various types of Hokkaido melons appear on the market. We recommend trying different varieties from early summer to autumn.

When it comes to melons in Hokkaido, the "Yubari Melon" is particularly famous, but along with the "Furano Melon" and "Raiden Melon," these three are known as the "Big Three" of Hokkaido melons, and are highly regarded throughout the country as melons that represent Hokkaido. In addition, melons are grown in various regions within the prefecture, and the main brand names and production areas are as follows:

・"Yubari Melon": Yubari City ・"Furano Melon": Furano Area ・"Raiden Melon": Kyowa Town, Iwanai District ・"Yotei Melon": Yotei District ・"Tsukigata Melon": Tsukigata Town, Kabato District ・"Mikasa Melon": Mikasa City ・"Obihiro Melon": Tokachi Area ・"Shokan Melon": Uryu Town, Uryu District

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

How to identify a delicious melon

The first thing to check for melons is the condition of the vines. Melons that are standing straight up and green are not fully ripe. When the tips of the vines start to wither and turn brown, it is a sign that they are ripe.

The bottom of the melon, also known as the "blossom drop," is also an important point. The bottom of a melon is firm and hard immediately after harvest, but it gradually softens as it ripens. A delicious melon is ripe when you can feel a slight springiness when you touch the bottom with your fingers.

A sweet, rich aroma is also important. Melon has a unique and strong aroma, so it's easy to notice. In the case of melons with a mesh, those with clearly raised mesh are said to be delicious.

 

❷ Mail-order "Asparagus"

Hokkaido asparagus is a popular springtime feature in the north. Asparagus grown in greenhouses such as vinyl greenhouses is in season from late April to May, while asparagus grown outdoors in fields is in season from mid-May to June.

During this season when we feel the transition from spring to early summer, this vegetable is popular as a gift, present, or thank you gift.

Hokkaido asparagus is appealing for its sweetness, juiciness, and softness, but the secret to this lies in Hokkaido's climate. Inland Hokkaido is an area with a large temperature difference between day and night. Like other vegetables and fruits, the greater the temperature difference, the higher the sugar content of asparagus, resulting in a sweeter, richer flavor. Furthermore, vegetables that survive the harsh cold winter become even sweeter and softer.

There are two types of asparagus: green asparagus and white asparagus. It is often thought that the difference lies in the variety, but in fact there are differences in the cultivation methods, and these differences affect the flavor, taste, and nutritional value.

Green asparagus sprouts from the soil and grows green when exposed to sunlight, producing a lot of chlorophyll. Although it has a slight grassy smell, it is highly nutritious, containing a lot of aspartic acid, rutin, folic acid, and beta-carotene.

On the other hand, white asparagus is grown by covering the sprouts with soil and not exposing them to sunlight, resulting in a white color.It has less of a grassy smell than green asparagus, a softer texture, and a sweeter taste.

Asparagus changes color, flavor, and taste depending on how it is grown. Why not try comparing the deliciousness of green and white asparagus?

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

How to identify tasty asparagus

The first thing to consider when choosing asparagus is its thickness. In fact, whether asparagus is thick or thin, the amount of fiber inside it is the same. In other words, thin asparagus has more densely packed fibers, so it tends to be tough.

The second point is the color of the root. Check the bottom of the root, and if it is a deep green color, it is more likely to be soft than if it is white.

The third point is the spacing of the hakama. Hakama are the triangular leaf-like parts attached to the stem. If the plant grows rapidly, the spacing will be wider, but if it grows slowly in cold weather, the spacing will be shorter. If the spacing is narrow, the plant may have hardened over time. It is recommended to choose plants with the hakama spaced as far apart as possible.

 

❸ Ordering potatoes

Hokkaido is known as a food kingdom and produces a variety of vegetables, but it is the number one producer and harvester of potatoes in Japan. Hokkaido accounts for about 70% of the nation's cultivated area and about 80% of the nation's harvest.

The potato season in Hokkaido is generally said to be three months after the harvest begins (from September to November), but potatoes that have been stored for a long time after the New Year become even sweeter as the starch converts to sugar, although this varies depending on the variety. In that sense, the true potato season may be from February to April.

Currently, there are said to be around 50 varieties of potatoes cultivated in Hokkaido, with the most famous being the Danshaku potato and May Queen, but recently, many unique varieties have been appearing. Below we will introduce the main potato varieties.

The perfectly round "Danshaku potato" originated from a variety called "Irish Cobbler" that was brought from England by Baron Kawada Ryukichi to what is now Hokuto City, Hokkaido. This is said to be the reason for the Japanese name "Danshaku potato." It has a fluffy texture and tends to crumble when boiled. It is recommended to use it in mashed potatoes, potato salad, croquettes, etc.

The May Queen potato has a long, slender, smooth surface, which makes it completely different from the Danshaku potato. It doesn't fall apart easily when cooked and is easy to peel with a knife or peeler, making it perfect for simmered dishes that use a lot of potatoes, such as curry and stew.

Kitaakari is a potato variety that originated at an agricultural experiment station in Hokkaido, and is a cross between the Danshaku potato and the Tunika potato. It has a round, rugged appearance similar to the Danshaku potato, but when peeled, it has a strong yellow color and is sweet, which is why it is also known as the chestnut potato.

The name "Inca's Awakening" evokes the South American soil, where potatoes are said to have originated. Its small size is reminiscent of the original potato species. It is characterized by a stronger yellow color than the Kitaakari variety. This yellow color comes from the carotenoid pigments found in carrots, making it a potato that is noteworthy not only for its taste but also for its nutritional value.

"Andes Red" has a very vivid red color. When cooked, it has a fluffy texture and a sweet taste similar to sweet potato. It has very strong growth potential and can be harvested twice a year, in spring and autumn. Its growth potential makes it suitable for home gardens.

There are many other noteworthy varieties, but potatoes can be stored for a long time, so they are also popular as gifts for weddings, housewarmings, and year-end presents.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to identify tasty potatoes

In general, when choosing potatoes, choose ones that are plump and round, with a smooth surface and few blemishes or wrinkles. Avoid ones that are very bumpy, as they will not grow well.

For "Danshaku Imo" and "Kitaakari" potatoes, medium-sized and heavy potatoes are good quality. If they are too large, they are prone to rot and often have a hollow center that makes them watery. For varieties such as "May Queen" and "Hokkai Kogane," it is okay if they are a little larger. Choose potatoes with a smooth surface that are not shriveled.

Potatoes are generally a food that can be stored, but as the days go by, the area around the sprouts will turn green. They will also quickly turn green if exposed to light. The greenish parts of the sprouts contain solanine. Eating sprouts or greenish skin that contain solanine can cause dizziness, stomach pain, and in some cases, even death, so be careful.

 

 

❹ Order "Pure White"

"Pure White" is, as its name suggests, a pure white corn. It has a glossy finish, soft kernels, and a strong sweetness. This variety is delicious even when eaten raw, and when you bite into it raw, you can taste the sweetness and juiciness of fruit.

It boasts an overwhelming sugar content of 17-18 degrees on average, which is higher than the average sugar content of melons, which is 14 degrees, and is about the same as Shine Muscat grapes. You'll be surprised by its sweetness when you take a bite.

Pure White was developed by Snow Brand Seeds in Hokkaido in 2002. It has been featured on television and in various media outlets for its pure white appearance and extremely sweet sweet corn that can be eaten raw, and as such, it has become widely known nationwide.

The season for corn is from June to September, just like regular corn. In Hokkaido, where it is primarily produced, it is shipped in large quantities from mid-August to mid-September.

Pure White corn is called a mythical corn because there are only a few farmers who produce it. As its name suggests, this corn is pure white and has a beautiful pearly color. Why not give it as a gift to someone special, treat yourself, order it online, or give it as a year-end gift?

How to identify tasty corn

Fresh corn has dark brown root hairs and shiny, dark green husks. The root hairs are part of the pistil, so a bushy root hair is a sign that the corn is packed with kernels.

Also, the roots of freshly harvested corn are moist. If the roots are dry, it has been a while since the corn was harvested, so choose corn that is moist.

Also, if it feels heavy when you pick it up, it means it's packed with kernels. If possible, don't judge it by appearance alone, but pick it up and check. As corn gets older, the cut end of the bottom will turn slightly black. Choose white corn with an undiscolored cut end.

 

❺ Order "Densuke Watermelon"

Watermelon, which is in season in the summer, is a fruit that represents summer in Japan, and eating a well-chilled watermelon on a hot and humid day is exceptional. When you think of watermelon, you probably imagine a green with black pattern, but the "Densuke Watermelon" produced in Toma Town, Hokkaido, looks different from ordinary watermelons; it is dark green or black and has no stripes.

The large watermelon weighs approximately 6 to 8 kg, has red flesh, and a high sugar content of 11 degrees, making it a popular early summer sight in Hokkaido.

It was introduced by the youth division of the agricultural cooperative in Toma Town, Hokkaido, as part of the One Village Specialty Product movement in 1984. Since then, it has gained recognition as a delicious gift with its jet black exterior and crunchy flesh, and is now shipped all over the country.

The unusual name "Densuke" has two origins: "Omiya Densuke," a character played by Omiya Toshimitsu, a comedic actor at the time, and "Tasuke," meaning "helping the rice fields," as this was a time when rice paddy farming was beginning to be converted to other crops.

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

How to tell if a watermelon is delicious

As a watermelon ripens properly, the black stripes will become darker, so choose one with clear green and black stripes. A good watermelon is one that feels bumpy when you touch the borders of the stripes.

Black watermelons such as "Densuke," "Dynamite," and "Black Jack" have a dark skin that makes the stripes hard to see, but check to see if the stripes have a rough texture. If you look closely, you will see the stripes.

It's hard to tell by sound, but if you hear a booming "boom" sound when you tap it, it's crisp, and if you hear a dull "drop" sound, it's overripe. Conversely, if it makes a high-pitched sound, it's said to be underripe.

 

 

❶ Order Cheese

Taking advantage of Hokkaido's vast land area, dairy farming is carried out throughout the prefecture. The prefecture accounts for over 50% of the nation's raw milk, which is used to make cheese, and dairy cow breeding is thriving. There are many producers who process high-quality raw milk into cheese, butter, and more, and currently there are over 100 cheese factories in Hokkaido. Among the many varieties produced in the region, there are also so-called "authentic certified" cheeses that have won prizes in international competitions.

Cheese can be broadly divided into two categories: natural cheese and processed cheese. Natural cheese is cheese made from milk (cow's milk, sheep's milk, goat's milk, etc.) that has been solidified and fermented. It is characterized by the fact that it is not heat-treated or chemically processed, and is made using natural ingredients (lactic acid bacteria, natural yeast, enzymes, etc.) rather than artificially, and is rich in flavor and nutritional value, as well as a rich texture.

According to the French classification, natural cheeses are divided into seven types: unaged "fresh", aged "white mold", "washed", and "chevre", semi-hard "blue mold" and "semi-hard", and hard/extra hard "hard".

Meanwhile, processed cheese production is also thriving in Hokkaido. Processed cheese is made by adding emulsifiers to natural cheese, heating it to melt it, and then molding it again. Because heat treatment is performed during the manufacturing process, the lactic acid bacteria are killed. As a result, the cheese does not mature during storage, making it a cheese with superior shelf life compared to natural cheese.

There are many different types of products available, including sliced cheese, baby cheese, candy cheese, 6P cheese, shredded cheese, and spreadable cheese. Hokkaido's processed cheese is known for its high quality, as it uses milk from cows raised on lush pastures. Hokkaido's cool climate is also ideal for aging cheese, resulting in the production of delicious processed cheese.

Cheese is a popular gift for Father's Day or Mother's Day, and also makes a great snack to go with wine. It makes a great gift for loved ones, a treat for yourself, or a perfect mid-year or year-end gift.

How to choose delicious cheese

The grass that grows between March and May is called the first grass of the year and is the most nutritious. Therefore, cheese made from milking during this time tastes good and is best eaten at this time of year. Also, goats give birth at set times, so there is a limited period when milk is produced, and in France, the best time to eat milk is from Easter in the spring until All Saints' Day in November.

Honestly, the only way to choose cheese is to try a variety and experience it for yourself, but if you tell a cheese specialty store your preferences, such as "I want to pair this with this sake" or "I want to eat this kind of thing," they will kindly advise you. If you want to be more enthusiastic, we recommend trying cheeses made by trusted producers, using organic methods, or tasting cheeses made by an expert cheese maker.

 

❷ Order "Butter"

It goes without saying that Hokkaido is the number one producer of butter in Japan, but it also has the highest consumption. The average butter consumption per household in Hokkaido is 705 grams, compared to the national average of 483 grams.

In Hokkaido, where dairy farming is thriving, butter is not only used in Western food and sweets, but is also used as a topping for dishes such as miso ramen and salmon chanchanyaki, or in a variety of other dishes such as butter and soy sauce rice, which is made by putting butter on hot rice and drizzling it with soy sauce. It has become a part of the diet and continues to be a popular favorite.

Butter is now an essential part of our lives, but its origins in Japan are unclear. Butter as we know it today first appeared in Japan during the Meiji period. Under the guidance of Edwin Dun, who came to Japan from the United States to provide agricultural guidance, butter and other dairy products began to be produced.

However, it wasn't until the Taisho era that butter production in Hokkaido began in earnest. In 1925, 629 dairy farmers invested in the Hokkaido Dairy Sales Association, the predecessor of Snow Brand, which rented a corner of a farm in Kaminohoro, on the outskirts of Sapporo, and began producing butter.

Hokkaido is currently one of Japan's leading butter producing regions, with a wide variety available, from inexpensive products available at supermarkets to high-end products from famous brands. They vary in fermented and unfermented varieties, as well as salted and unsalted varieties. High-end varieties, costing around 3,000 yen, are highly popular as souvenirs and gifts.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to choose delicious butter

One way to tell if butter is good is by its color. Butter is made by separating the milk fat from high-quality milk. The closer the color of the butter is to that of milk, the better the butter is.

 

❸ Ordering "Ice Cream"

Hokkaido is a treasure trove of ingredients. In the summer, ice cream made with freshly squeezed milk and freshly harvested ingredients is extremely popular.

Looking back at history, it seems that the first time Japanese people ate ice cream was at the end of the Edo period. It is said that the first ice cream was eaten by a delegation sent by the Tokugawa Shogunate to exchange documents for the Treaty of Amity and Commerce between Japan and the United States in 1860, during a visit to the United States. At the time, snacks included sakura mochi and daifuku, so the taste of cold, sweet ice cream must have been a shock.

Ice cream first appeared in Japan in 1869. Fusazo Machida, one of the mission members, opened an ice cream shop called "Hisou-ya" on Bashamichi Street in Yokohama. The ingredients were simpler than today's - milk, sugar, and egg yolks - but the price was about 8,000 yen in today's value. It was a fairly luxurious product and was only sold to foreigners and a select few wealthy people, with ordinary people only looking on.

Parlor Misono in Otaru was the first place in Hokkaido to manufacture and sell ice cream. It dates back to 1919, when Otaru was a thriving commercial city. Otaru also thrived as a commercial port, and trade with other countries was also active. The founder was so impressed by the deliciousness of the ice cream brought over from a foreign ship that he learned the manufacturing method and created his own ice cream.

About 100 years have passed since then, and in Hokkaido, where dairy farming is thriving, ice cream, soft serve ice cream, and gelato have become local specialties, and you can enjoy a variety of unique and delicious ice creams all over Hokkaido.

Why not give this as a gift or present to someone special, treat yourself, order it online, or use it as a mid-year gift?

How to Choose the Best Vanilla Ice Cream

In Japan, there is a law that classifies ice cream into four categories. Each is labeled according to the ratio of ingredients: "ice cream," "ice milk," "lacto ice cream," and "frozen dessert."

Specifically, they are classified by the milk content: ice cream (milk solids 15% or more, milk fat 8% or more), ice milk (milk solids 10% or more, milk fat 3% or more), lacto ice cream (milk solids 3% or more), and frozen desserts (less than that). The higher the milk content, the richer the flavor, and the lower the milk content, the lighter the flavor.

And the aroma. Made with real vanilla beans, it has a natural, gentle scent that vanilla extract or vanilla oil just can't produce. The flavor also varies greatly depending on the type of sugar used.

Finally, the taste also changes depending on the amount of air it contains. Coffee with a high amount of air will have a fluffy texture, but the flavor will be weaker due to the amount of air. On the other hand, coffee with a low amount of air is said to have a stronger flavor and be perceived as richer.

 

 

❶ Order "Beef"

Hokkaido has a blessed climate with low humidity throughout the year, and its abundant nature, clean air and water, high-quality feed, and loving care all contribute to the production of high-quality beef. Beef born and raised in Hokkaido is called Hokkaido beef. Hokkaido accounts for approximately 20% of Japan's beef production, making it the top producer in the country.

Although it is not widely known, many of Japan's world-famous brand Wagyu beef (Tajima, Kobe, Matsusaka) are shipped as calves (around 10 months old) from producers in Hokkaido. Hokkaido is the home of Japan's brand Wagyu beef.

Currently, there are nearly 30 types of brand beef in Hokkaido. Among them, Furano Wagyu, Biratori Wagyu, and Shiraoi Wagyu are known as the three major Wagyu beef varieties in Hokkaido.

"Hokkaido Brand Wagyu" is made by lovingly fattening each and every cow from calves in each production area. Hokkaido Wagyu is characterized by its tenderness, healthiness, rich flavor in the marbling, and reasonable price. The meat quality is of the highest rank in terms of fat content, color, firmness, and texture.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

How to choose delicious beef

The key points to distinguishing the deliciousness of beef are the cut, meat fiber, and moisture content. There are 13 cuts of beef, and the cuts that get a lot of exercise are tougher, while the cuts that get less exercise are softer.

Sirloin, a cut considered to be tender, tends to have narrower fibers than other cuts when viewed in cross section. If you want to choose tender beef, the trick is to choose beef with as narrow and fine-grained fibers as possible.

One of the substances that gives beef its umami flavor is "oleic acid." The amount of oleic acid in beef is determined by the amount of water it contains. Beef that is rich in water will quickly return to its original shape when gently pressed with your fingertips.

 

❷ Order "Gibier"

Gibier is a French word meaning wild game meat obtained by hunting, and it is a food culture that has developed since ancient times as a traditional dish for the aristocracy in Europe. In the past, in countries such as France, dishes using game were so valuable that only the upper class aristocrats who could hunt on their own land could eat them.

 

For this reason, it has long been treasured as a luxury ingredient in the world of French cuisine, and has continued to be loved as a noble and special dish.

Recently, "game meat" has become popular in Japan, and in Hokkaido, efforts are being made to protect the environment by hunting wild Ezo deer, whose population has become overpopulated, and eating their meat. The methods of processing the deer have also improved, making it possible to eat tender and delicious venison, and it is becoming a staple in the local area.

In addition to Ezo deer, Hokkaido is home to a variety of wild animals, including brown bears, which live in harmony with the harsh yet rich natural environment, as well as oriental turtle doves, ducks, Hazel ptarmigan, and Ezo mountain hares. Hunting is permitted from autumn to winter, making this the season for wild game.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a year-end gift?

How to choose delicious venison

Venison cuts are similar to beef. For steaks or grilling, we recommend the back loin or belly. Back loin is characterized by its fine texture, almost no fat, and is a juicy, lean meat.

Thigh meat is characterized by its low fat content and very tenderness. It can be used in a wide range of dishes, including Japanese, Western, Chinese, stir-fries, simmered dishes, and stews. Shank meat is best suited for stews. Shank meat is recommended for curries and stews as it brings out a strong flavor.

 

❸ Mail-order "Ham and Sausage"

The history of ham and sausages in Japan is short, and it is said that they have only recently become popular. Originally, there was no custom of eating animal meat, so there is no official information on who first ate it. It seems that wild pig ham was available during the Edo period, but it is unknown who made it or how. The official documented birthplace of ham is Nagasaki, where it was presented to the Emperor in 1872.

In Hokkaido in 1873, the Hokkaido Development Commission encouraged and began producing bread and processed meat products as part of a plan to improve the food situation of settlers. Throughout the Meiji period, Nagasaki, Hokkaido, and Kanagawa were the three major production areas, but the quality was apparently much less than it is today.

Sausages began to be made about 50 years later than ham. It is said that the first sausages were made by German meisters (those with national qualifications in meat processing technology) who were taken prisoner during World War I, which began in 1914, and brought to Japan, where they remained and began making sausages. After that, many meisters came to Japan from Germany and widely taught sausage-making techniques, leading to major advances in production technology that continue to this day.

Hokkaido, known as a treasure trove of food, is currently home to many delicious ham and sausage specialty shops, including ham factories that are particular about the quality of their meat and spices, and manufacturers that adhere to traditional German manufacturing methods.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

 

 

❶ Mail-order sweets

Hokkaido, a treasure trove of food, is also home to many famous sweets. As a producer of ingredients for Japanese and Western confectioneries, sweets are made using an abundance of locally grown primary agricultural products. One of the attractions of Hokkaido is that it is possible to carry out the entire process from raw material production to processing.

All fresh ingredients, such as sugar, wheat, red beans, and dairy products, are available, and although the town has a short history, it is packed with sweets that have fans all over the country due to their high quality.

The history of Hokkaido sweets can be traced back to the early development of the southern Hokkaido region of Hakodate, Esashi, and Matsumae. This historically important region has a long history of confectionery business, which has spread throughout the prefecture. The main branch of Senshuan, which began in Hakodate, branched out into Sapporo Senshuan and Obihiro, becoming Rokkatei.

Currently, the most famous confectionery maker known nationwide is none other than Ishiya Seika, the maker of Shiroi Koibito. In Tokachi, which is rich in agricultural produce, two major confectionery makers, Rokkatei and Ryugetsu, are competing fiercely.

In southern Hokkaido, the long-established Gokatteya Yokan has a history of over 130 years in Esashi Town, and Toyako is famous for its Wakasaimo. In recent years, Western confectionery Morimoto and raw chocolate Royce Confect have also become popular.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

 

❷ Order "Soup Curry"

"Soup curry" is a thin, soupy curry that is different from the usual thick curry roux, and is a local Hokkaido dish. It has now become so popular nationwide that it's hard to believe it's a local Hokkaido dish.

Soup curry first appeared in Sapporo in 1971, about half a century ago. The origin of modern soup curry is when a coffee shop called "Ajanta" in Sapporo started serving a "medicinal soup" made from a blend of Chinese herbs and spices to promote the health of its customers. Initially, it was a completely soupy curry with no ingredients whatsoever. Later, at customer request, chicken and vegetables that had been used for the stock were added, and it became a more filling "medicinal curry."

The name "soup curry" was first used by Magic Spice in 1993. They blended over 30 types of spices into Soto Ayam, an Indonesian chicken soup dish, and served it as "soup curry" for the first time on the menu.

This mysterious new food, which is neither curry with a roux nor soup, gained an identity and began to take on a life of its own in the city of Sapporo. Around 2000, it became a huge hit, with over 200 restaurants serving "soup curry" in the city.

Why not give this as a gift or present to someone special, treat yourself, order it online, or give it as a mid-year or year-end gift?

 

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UNGAPLUS

Good luck from the shipping town of Otaru...
May the flow that has been protected without interruption be your ally and open up your luck.

During the Meiji period, Otaru flourished as the gateway to the development of Hokkaido.
Kitamae ships flapped their pure white sails across the ocean, traveling to and from Honshu and bringing many goods and cultures to this area.

UNGAPLUS delivers original products that incorporate the history and culture of Otaru, as well as high-quality products from the ports of call of the Kitamae ships, from the former Otaru Main Warehouse, the first commercial warehouse in Hokkaido, built by Kitamae ship owners Nishide Magozaemon and Nishitani Shohachi.

The story of Otaru, which has walked alongside the Kitamae ships, can be heard from this place.

We are looking forward to your visit and have a wide selection of original items that are only available here and make great souvenirs.

Click here for details on "UNGAPLUS" Store name : UNGAPLUS

address : 2-1-20 Ironai, Otaru 047-0031

phone : 0134-65-8150

Opening hours : 10:00~18:00

Closed days : Open everyday

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