握り寿司 (Nigiri Sushi ) is one of the most traditional Japanese and serving of cooked vinegared rice combined with varied ingredients ( 寿司ネタ Sushi Neta ), chiefly seafood and vegetables.
Styles of sushi and its presentation vary widely, but the key ingredient in all cases is the rice, also referred to as shari (しゃり) or sumeshi (酢飯).
Sushi is often served with がり ( pickled ginger ) , わさび ( Wasabi, Japanese sort of horse radish ) and 醤油 ( Sho-yu, soy sauce ) .
The most famous Nigiri-zushi style is 江戸前 ( Edo-mae ) started from 東京 ( Tokyo ).
寿司職人 ( Sushi shokunin ) in Tokyo add some extra work to Sushi Neta ( fresh fish ) to feel delicious.
For example, The chef sometimes nicks Neta by their sharp Japanese knife to make Neta be tender.
, ( #This skill is often use slices of squids. )
Or chef picked Neta with vinegar to firm them or sandwich Neta between sheets of Kelps to get Neta be chewy and delicious and so on.
However, we basically don't apply Edo-mae style in Hokkadio.
The Sushi chef offer freshness of Neta ( raw fresh sea food ) .
They make Sushi without any extra work for their Neta.
When you visit Hokkaido please enjoy real freshness of fresh seafood.
We are very cheap to offer fresh seafood in Hokkaido.
Especially, Otaru is the best city to enjoy Sushi.
Otaru is a port city and they offer great qualities of fresh seafood.
Here are some restaurants which I can recommend.
・おたる政寿司 ( Otaru Masa-Zushi )
・小樽福鮨 ( Otaru Fuku-Zushi )
There are also some good restaurants in Sapporo
毛蟹 Kegani ( Hairy crab )
Kegani is found in the Sea of Okhotsk and the Pacific Ocean.
Compared with タラバ蟹 Taraba-gani（King crab ) and ズワイ蟹 Zuwai-gani（ snow crab ) , Kegani is smaller than them.
However, taste is condensed and かにみそ Kani-miso( crab innards or brown meat inside crabs ) are so tasty.
I am sure Kegani is the best crab in Hokkaido.
We boil or grill them as a basis but sometimes when they are so fresh we eat them as a raw style ( Sashimi style ) or Japanese shabushabu style.
Breaking their shells and eating them are bit difficult though it is worth to try because taste of Kegani is just Yam, gorgeous, moderate but elegant.
As for Kani-miso, it is extraordinary good. it goes with Japanese Sake well and sometimes we try 甲羅酒 Kora-Zake ( Japanese Sake poring into crab innards on crab head shell ) .
This looks and sounds disgusting but taste is miracle.
Please be brave to try Kora-zake. I am sure you never regret to try.
タラバ蟹 Taraba-gani ( King crab )
Taraba-gani is, I think the most common crabs that have good reputation from all over the world.
I know the reason why.
Because Taraba looks powerful, big for one portion to feel satisfaction while eating.
King crabs can be very large, sometimes reaching a carapace width of 28 cm (11 in) and a leg span of 1.8 m (5.9 ft).
The king crab is native to the Bering, north Pacific Ocean, around the Kamchatka Peninsula and neighboring Alaskan waters.
My best way to enjoy Taraba is just eating them with boiling style.
Their legs are big, meats taste good and you can not stop eating.
ずわい蟹（ Snow crab )
ずわい蟹 Zuwaigani ( Snow Crab ) are very popular not only in Japan, but also in Russia, Canada and many other countries.
In Japan, they are also known under the following names: Matsubagani, Echizengani and Yoshigani.
Snow crab has different name depending on regions, districts, or prefectures.
Crabs can be eaten in many ways, even raw.
花咲蟹 Hanasaki gani ( Blooming flower crab )
I introduced you the most famous three crabs in Hokkaido, but I do want to introduce another local crab in Hokkaido.
This thorny crab is called 花咲蟹 Hanasaki-gani, literally blooming flower crab.
Hanasaki-crab is thorny and only fished in eastern part of Hokkaido.
Compared with Hairy crab and King crab Hanasaki are not famous but taste is almost equal as hairy and king crabs.
People living in eastern area even say Hanasaki crab is much tastier than King or Hairy.
Hanasaki-gani salad is one of the best way to enjoy Hanasaki.
They are really tasty.
鉄砲汁 Teppou-giru, literally gun soup is great way to enjoy Hanasaki crab.
Shell of crabs look like guns so we call them gun soup.
Extract from crab is exuded into soup and you can fully enjoy crab!
Hanasaki Teppou-giru is my favorite one.
ホタテ Hotate（Scallops )
ホタテ Hotate, Scallops is found around the far eastern Asian coast, from China, Korea, Japan and Sakhalin, and possibly as far north as the Kamchatka Peninsula
It is aquafarmed in Japan.
Big hotate, scallops are famous in Hokkado.
We have variety kinds of recipe however, the best is just grilling them on their shells with piece of butter and sprinkle a little soy sauce.
You should be surprised how big they are in Hokkaido!
Sometimes, auspicious occasion we put sea urchin as toppings on scallops.
This is just Yam and the time I prey and thank god for letting me to have given birth in Hokkaido.
ホッケの開き Hokke no Hiraki
（Atka mackerel cut open and dried)
When you come to Hokkaido, Hokke no hiraki" is must to try.
The size of Hokke ( horse mackerel ) is very different from the one fished in main island of Honshu and taste is well condensed.
You can enjoy rich flavor of horse mackerels anywhere in Hokkaido.
If you want to see big one you should go to coastal areas in Hokkaido!
柿崎商店 ( Kakizaki shoten ) is famous restaurant offering ホッケ定食 ( Hokke Teishyoku, Set menu, grilled horse mackerel with rice and Miso soup ).
The restaurant is located at Yoichi town, which is close to coastal famous town, 小樽 ( Otaru ) .
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Freshi oyster is local specialty in Hokkaido, especially eastern part of 厚岸（Akkeshi ) area.
They are big, creamy, full of nutrition.
We eat oysters in various ways such as eating in raw, grilled style, boiled style, breaded fried style and so on.Oysters in Hokkaido are very big and tasty.