Abashiri in spring is full of delicious food


  • Gourmet

Go to Gourmet Town Abashiri in Spring

Abashiri, which is famous for its drift ice, cannot be fished during the season when the drift ice is inshore.

After that spring, fishing begins, and Abashiri's gourmet season arrives.

The Sea of Okhotsk is rich in nutrition, such as plankton nurtured by the drift ice, and is full of exquisite seafood.

You can enjoy a variety of delicious ingredients such as hairy crabs, sea urchins, scallops, whales, kinki, atka mackerel, cod, octopus, clams from Lake Abashiri, etc.

Among them, this time, we will introduce hairy crabs, scallops, and kinki that are fresh from the drift ice.

The hairy crab just after the drift ice break, the sea urchin with beautiful grains, and the red meat on the upper right is raw whale sashimi, which is excellent.
plump cherry salmon
The clams that can be caught in Abashiri are huge! !

The crab, which has absorbed plenty of nutrients from the sea, is delicious after the drift ice break!

Hairy crabs are in season when the drift ice is gone. The horsehair crabs that are landed in Abashiri City from the end of March to the end of April every year are called “drift ice after hair crabs”.

On the first day when the drift ice of the Sea of Okhotsk flows offshore and the boats are able to sail, the long-awaited hair crab fishing begins. Until then, the Sea of Okhotsk, which had been covered with drift ice, was packed with nutrients such as plankton. The hairy crabs grown there are "hard crabs" that have the most flesh in the process of repeated molting, in other words, they are in season.
Speaking of Abashiri, it is said that "crab at the end of drift ice" is so delicious! You can enjoy the firm hairy crab without adding anything.

Now, about the taste of horsehair crab after the drift ice break, the meat is plump and full of flavor and juicy.
In addition, the crab miso has the maximum flavor of the Sea of Okhotsk, and when paired with sake, you will not stop being impressed.
The rich meat and rich miso of the “Ryuhyoake no Kegani” tastes even better when paired with the local sake “Kimigasode”, which uses spring water from Abashiri.

It is so delicious that words cannot express it well, so when you come to Abashiri in spring, please try it and buy it as a souvenir. You can enjoy Abashiri even after returning home.   

Hairy crabs that are boiled on the beach and sit neatly after the drift ice break
A blissful time will come when you eat the crab meat with crab miso.
Horsehair crab being boiled at the beach
Eating crab will naturally bring a smile to your face.
Abashiri's local sake ``Kimigasode'' goes great with horsehair crab after drift ice

Abashiri scallops have large scallops and are sweet and delicious

One of the recommended seafood in Abashiri is scallops.

Lake Notoro, located on the west side of Abashiri City, is famous for its Glasswort in autumn, but it is also famous as a fishing ground for scallops.

It is said that the geographical environment connected to the Sea of Okhotsk is well related.
It is said that scallops growing in the open sea use nutrients to thicken their shells to protect themselves.
On the other hand, scallops that grow in the inland sea concentrate nutrients in their adductors.
Abashiri scallops are delicious because they grow in Lake Notoro, which is like a cradle with few waves.

Lake Notoro, connected to the Sea of Okhotsk

Abashiri scallops are characterized not only by their large size, but also by their dense flesh. Grilling the whole shellfish over charcoal at a barbecue is an excellent dish, but I would like you to try it raw as​ ​sashimi as well.

When eating as sashimi, the taste changes depending on how you slice it.
You can enjoy the unique texture of scallops by cutting them lengthwise, and you can enjoy a strong sweetness by slicing them horizontally.

Beautiful scallops grown big
The scallops have large grains and are sweet, with a distinctive umami flavor.

Abashiri brand fish Tsurikinki

Do you know Abashiri's brand fish Tsurikinki?
Kinki is a deep-sea fish that lives at a depth of 400m, and is a high-class fish with a good fat content and a delicate taste.
It is famous for its strong umami, and is called the rosy seabass of the east and the kinki of the north.

The fishing method is also unique, and Kinki's "fishing" is only from Abashiri in Japan! !
In Abashiri, fish are caught one by one using longline fishing instead of nets, so the delicate kinki can be landed without damaging them.

The typical ways to eat kinki are yuni and simmering.

This time I had it boiled, but the meat is fluffy with the finest fat. The umami melts in your mouth and the happiness spreads. Next time, I would like to eat it boiled in hot water, which is popular in Abashiri.

Why don't you try the unique way of eating in Abashiri?

Due to the popularity of fishing kinki, the store may not have it in stock.
We recommend that you make a reservation at the restaurant.

A beautiful red kinki fishing kinki has a tag
boiled fishing kinki

■ Shooting cooperation

Izakaya Odden
Second Honma Building, 10-2 Minami 5-jo jo Nishi 2-chome, Abashiri City

Hokkaido Abashiri City South 4-jo Nishi 3-chome

Abashiri Banya where you can buy souvenirs such as live scallops and seafood
8-5 Minami 4-jo jo Higashi 6-chome, Abashiri-shi, Hokkaido

* "Tsurikinki" is a registered trademark of the Abashiri Fisheries Cooperative Association.


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