Harvest　– Taste of Hokkaido’s Harvest –

Hokkaido is in autumn season now. Even on a sunny day, the cheeks feel cold in the autumn breeze. Dusk is getting faster day by day.
However, a wide variety of ingredients reach harvest season and bring blessings to Hokkaido.
Combination of ingredients from the local area and new rice create dishes that allow you to fully enjoy the charm of Hokkaido.

Today’s special is Niseko’s Eggplant and “Ginsei” Salmon Roe with Gravy Sauce.

Ginsei is a branded salmon that has been selected from among the high-quality salmon that nourished for spawning in the sea of Hidaka where the Black Tide meets with the Main Tide.
Fluffy fish paste mixed with meringue made from fresh chicken eggs from Hirafu area of Niseko.
Cast into plump rice eggplants from Niseko, fried slowly at low temperature.
Special gravy sauce is made with salmon roe. Finished with a fried chestnut on top. The combination of seafood and local crops brings out the best taste of the season.
Sweetness of the chestnut, saltiness of the miso and bitterness from the chrysanthemum blends well to give you a special warm taste in the autumn breeze.

The main dish of the day is “Soup with Niseko Glutinous Rice and Poulet Noir of Sapporo Kobetsuzawa” Poulet Noir is a black chicken native to France, characterized by its elastic meat quality and wild taste similar to that of gibier.
It is a rare chicken that is sold only to Rakusuisan by a breeder who breed them in the lush green suburbs of Sapporo.
The thigh is soaked in a soy sauce-based sauce, slowly baked over charcoal fire, and served with glutinous rice cooked with the new harvested rice of Hokkaido’s famous brand of “Hakuchomochi”. Hot soup with mushrooms that can only be tasted at this season.
Charcoal-grilled chicken is fragrant and rich with texture in the meat. Freshly grated wasabi tightens the taste.
The umami from the bonito flakes which was shaved just before finishing is exceptional aromatic.
Umami-filled soup blends well with all the ingredients and again brings a special taste to your mouth.

The autumn leaves in Hokkaido have a beautiful deep gradation. Enjoy the blessings of the harvest at Rakusuisan.

Writer Yayoi Yoshida / Photographer Hajime Sakakiyama

和の料理人　Japanese Chef
田安 透　Toru Tayasu

All life requires nutrients to survive through the cold winter. All preparations need to be carried out in Autumn. The great harvest of autumn are combined into a warm special dish for you.