Taking up one-fourth of farmland in Japan, Hokkaido gives birth to rich variety of crops. Hokkaido’s subarctic climate provides a cool and dry environment with abundant water supply which is favourable to crop and livestock growth. The junction of warm and cold currents in surrounding sea also provides a large variety of seafood.
With such diversified and quality ingredients, daily cooking in Hokkaido is characterised by simple cooking methods with natural seasoning such as salt, soy sauce and miso. With simple preparation, we can taste the original flavour of the ingredients.
Searches for seasonal ingredients from all over the world, and explores the wisdom of eating inherited from local culture. Original flavours are being brought to the menu through healthy and tasty traditional family recipes.
Café&Meal MUJI chefs visit ingredient origins around the world and learn different cooking methods and skills from local families, bringing their daily wisdom of using in-season ingredients to the menu of Café&Meal MUJI for you to enjoy their unique food cultures.
Salmon is one of the most widely used ingredients in Hokkaido cuisine, with grilling or boiling as its common cooking method. It contains rich and evenly distributed fat, making it succulent after grilling with salt, and its taste has long been a favourite of local Hokkaido people. While in Sanpeijiru, salmon is boiled with different vegetables and seasoned with soy sauce to bring out its best flavour, giving a delectable taste.