Sukiyaki of Home Cooking Uses Pork in Hokkaido
March 27th, 2014
Sukiyaki is a hot pot cooking with boiled thinly sliced beef and vegetables, and people mix it with beaten egg, and eat it. Every Japanese knows one of the hot pot cookings. Originally, it is said to be a beginning of sukiyaki that farmers used to cook a dish using a plow (* Plae means suki in Japanese language) of a agricultural machinery as a substitute for an iron plate in the Edo period. * Yaki means “Grilling” in English. Suki + Yaki = Sukiyaki. In the Meiji period, beef came to be eaten in earnest under an influence of Europe and America. It is said that common people eat beef in secret till then because it was forbidden to eat the meat by the Edo Shogunate.
The Sukiyaki has 2 sukiyaki styles, Kanto-style Sukiyaki and Kansai-style Sukiyaki, mainly. Those are different from each other, too. The beef is boiled in the Kanto-style, whereas the beef is boiled after grilling beef in the Kansai-style. I think that the sukiyaki of Hokkaido is similar to the Kansai-style Sukiyaki, but it may be different by each homes. In addition, pork is often used in the Hokkaido instead of the beef. This is because the beef was expensive in old days. In the Hokkaido, a culture has taken root to eat the pork like Pork Rice Bowl and Muroran Yakitori.
How to Cook Kanto-Style Sukiyaki
How to Cook Kansai-Style Sukiyaki
The Hokkaido has less sukiyaki restraunts than Honshu Island. But some restraunts serve tasty sukiyaki. Asari Head Office (阿さ利本店) in Hakodate got the Bib Gourmand in MICHELIN GUIDE Hokkaido 2017 Special Edition, and Sukiyaki Sankosha Asahikawa Branch (すき焼三光舎 旭川店) in Asahikawa was given the Michelin Plate by MICHELIN GUIDE Hokkaido 2017 Special Edition. Except above, Oniwasoto Fukuwauchi (鬼はそと福はうち) in Sapporo, Sankosha (三光舎) in the Sapporo, Ushiya Edohachi (牛屋 江戸八) in the Sapporo,Ushi-no-Ishizaki (牛のいしざき) in the Sapporo, Zen (禅) in the Sapporo, Nozaki (の乃ざ喜) in Muroran and Sukiyaki-no-Matsui (すきやきの松伊) in Obihiro are popular in particular.
Sukiyaki Restraunts in Hokkaido
I intorduce sukiyaki restraunts I visited.
Asari Head Office
Asari Head Office (阿さ利本店) is an old-established meat shop founded in 1901 at the foot of Mt. Hakodate (函館山) in Horai-cho, Hakodate city. It got the Bib Gourmand in MICHELIN GUIDE Hokkaido 2012 Special Edition and 2017 Special Edition, and originates from a building facing Asarizaka slope (あさり坂). The building looks a historical building and is very shibui. There is the meat shop on the first floor and is a sukiyaki restraunt on the second floor. They use Head Office, so I guess that they have some branches, but the sukiyaki restraunt is only here. At lunchtime, it is crowded, so you should have phoned ahead and reserved a table. But except around 12:00, you may be able to enter the sukiyaki restraunt without reserving on weekdays. I made a reservation beforehand and visited here around 11:30 on weekdays. Article is here
My Domestic Sukiyaki
As for my domestic Sukiyaki, my family takes broth from burdocks, kombu, small dried sardines, dried shiitake mashroom and seasons soup with sugar, menmi (Japanese soup base), salt and soy sauce. Ingredients are Chinese cabbages, green onions, noodles made from devil’s tongue starch, mushrooms, tofu and the pork. It is a light taste that it is different from the Kanto-style Sukiyaki. But it is very tasty because it has strong Umami.
How to Cook Pork Sukiyaki