Gadling

All this month, Big in Japan is on the road in Hokkaid?, Japan’s northernmost island. Join us as we take a look at the rugged wilderness, world-class skiing and remote hot springs that make this winter wonderland so justifiably famous…

The island of Hokkaid? (??????, literally North Sea Circuit) gets some serious snow in the winters, though the reigning prince of powder is a small village by the name of Niseko (?????????).

While few North Americans have heard of Niseko, Japanese skiers and snowboarders alongside Australians and New Zealanders pack the slopes of this winter wonderland.

Because of its blessed location, Niseko experiences northwest to southeast Siberian fronts every winter. Translation: a whole lot of snow!

In fact, Niseko was recently named the world’s second snowiest ski resort, boasting an annual average snow fall of 595 inches.

As you might imagine, that is some serious, serious powder!

Despite its village status, Niseko boasts four interconnected resorts, namely Hirafu, Higashiyama, Annupuri and Hanazono, which together form 2000+ skiable acres.

Still think there isn’t any good skiing in Japan?

The massive frozen wilderness encompassing Niseko, collectively known as Niseko United, recently came in at number six on a poll of the world’s top ski resorts.

Niseko United was also the highest ranked new entry in the poll, which is not too much of a surprise given that the resort is booming due to rapidly increasing foreign investment.

Still need more convincing that Niseko has what it takes to become the next big international ski destination?

From Sapporo airport, which is well served by most major carriers, direct buses head to the slopes in just over two hours.

While the yen is currently experiencing historic highs, on average, a ski vacation in Japan will cost you much less than destinations in Europe.

Niseko’s weather is cold but dry, which is the perfect condition to create the soft and light powder base that skiers and snowboards love to carve.

Like the rest of Japan, Niseko is home to natural and rustic hot springs, which provide the most heavenly après-ski setting you could possibly imagine.

And, while hot water bubbles up from the ground, icy spring water runs down from the mountains.

Famous for its clarity and purity, Niseko spring water produces some amazing sake, which is best served up hot in a ceramic tumbler.

Finally, thanks to its strong international following, Niseko also boasts a cosmopolitan nightlife that is fueled by copious amounts of drinking and dancing.

Seriously…do you really need any more convincing?

The snow has already started to fall, and the ski season runs through to March, so get your plane tickets soon and pick up some new thermals!

Well, that concludes our mini-series on Hokkaidō – we certainly hope you learned a thing or two about Japan’s northernmost island.

With that said, if you missed any of our recent postings, be sure to check out the archives of Big in Japan.

Domo Arigatou (^_^)

** All images courtesy of the Wikimedia Commons Project **

All this month, Big in Japan is on the road in Hokkaid?, Japan’s northernmost island. Join us as we take a look at the rugged wilderness, world-class skiing and remote hot springs that make this winter wonderland so justifiably famous…

The island of Hokkaid? (??????, literally North Sea Circuit) arguably produces the finest quality sushi in all of Japan.

Before the economic bubble burst, back in the glory days of the Japanese economic machine, rich Tokyoites were known to fly back and forth to the island in a single day, just to indulge in fresh Hokkaid? sushi.

Clearly, we’re not talking about your average California roll here!

In particular, Hokkaid? is famous for a few rare delicacies, which are something along the lines of advanced dishes for true sushi aficionados.

Think you got what it takes to move beyond spicy tuna maki? Keep reading!

Here are a few advanced dishes for true sushi aficionados:

ruibe (ルイベ) A traditional dish of the Ainu, Japan’s northerly indigenous population, ruibe is salmon that has been frozen by the winter frost. Sliced with the sharp edge of an abalone shell to preserve its delicate taste, ruibe melts in the mouth like fine chocolate.

ikura (いくら) Everyone can eat salmon sushi, but salted salmon eggs are an entirely different story. While cheap ikura tastes fishy, slimy and something along the lines of ocean-flavored Jello, high-quality ikura tastes like fine sea salt, and pops in the mouth like frozen grapes.

ika-somen (いかそめん) Hokkaidō is famous for its squid, and the best way to eat this tentacled-treat is to slice it up extra fine like somen (rice noodles). Usually served with a light ponzu (citrus-soy) sauce, ika-somen is very much akin to handmade Italian vermicelli.

uni (うに) While the thought of eating sea urchin roe might not appeal to most, fresh uni from Hokkaidō’s seas is reminiscent of homemade butter. Best-served on a bowl of rice, sea urchin roe is light, creamy and slightly nutty in taste.

ramu-tataki (ラムたたき) Sapporites love their lamb, especially when it’s served alongside steins of the fresh lager that has catapulted the city to international fame. A gourmet variation of this dish is ramu-tataki, which is slices of raw lamb that have been ever so slightly braised on the edges by charcoal. Delicious.

Unfortunately, of the dishes presented here, it’s usually only possible to find salmon eggs, squid and sea urchin roe at sushi restaurants in North America. However, if you happen to find yourself in Japan, be sure to head to the far north where you can sample these advanced dishes at any quality restaurant.

Want to learn more about Hokkaidō? Sure you do!

Tune in all this month as Big in Japan heads north and blogs from the road.

** All images courtesy of the Wikimedia Commons Project **