特集記事Special article

北見焼肉Kitami Yakiniku BBQ

北見市は人口当たりの焼肉店が北海道No.1！サガリやホルモンなどの内臓肉を七輪で焼き、野菜や果物などを使った生のタレにつけて味わうのが「北見焼肉」。地元から観光客の方までこぞって食している。毎年2月上旬には、北見の「寒い」と「うまい」をダブルで堪能できる、「北見厳寒の焼き肉まつり」が開催され、毎年数多くの参加者が、冷えた身体を美味い焼肉で温める。

Kitami has the highest number of Yakiniku restaurants per capita in Hokkaido! The Kitami style, loved by the locals and the tourists, is to grill organ meats such as beef skirt and offal on a charcoal grill and dip them in sauce made with vegetables and fruits. Every year in early February, the "Kitami Genkan Yakiniku Festival'' is held, where you can enjoy both the "cold'' and "delicious'' tastes of Kitami. The participants warm up their cold bodies with delicious yakiniku.

網走海鮮Abashiri Seafood

網走海鮮の代表格であるホタテや流氷明けのカニ、クリーミーで濃厚なウニは旨みの宝物。ひときれ食べたらどんどんと箸が進み、思わず笑顔になる。

The significant seafoods of Abashiri are scallops, crab caught after the drift ice has cleared, and creamy & rich sea urchin. Once you have a bite, you won't be able to stop, and they will make you smile.

釧路炉端焼きKushiro Robatayaki

新鮮な魚介を炭火で焼く｢炉端焼き｣。囲炉裏を囲みジューシーに焼き上げられた魚介を堪能できるお店や、自分で食材を焼いて楽しめるお店など、様々な店舗で炉端焼きが提供されています。国内でも指折りの水揚げを誇る釧路ならではの、素材本来の贅沢な味わいをぜひ！

Robatayaki is a traditional Japanese style of grilling fresh seafood over charcoal. It comes in many styles—from cozy restaurants where guests gather around a traditional irori hearth to savor juicy, charcoal-grilled seafood, to lively spots where diners grill their own ingredients over open flames. Experience the pure,

十勝豚丼Buta-don (Pork Bowl)

昭和初期の食堂で炭火焼きした豚肉に蒲焼風のタレを使用した丼ぶりが始まり。「農業者や開拓者にスタミナが付く料理を」という思いからできた豚丼は、令和5年に文化庁の100年フード「未来の100年フード部門～目指せ、100年!～」に認定されました。

This pork bowl originated in a local eatery in Japan between 1926 and the late 1930s, featuring charcoal-grilled pork glazed with a kabayaki-style sauce. - It was created with the hope of nourishing farmers and pioneers with hearty, energizing meals. In 2023, it was recognized by the Agency for Cultural Affairs as a “Future 100-Year Food” in the category aiming for the next century of culinary heritage.