Local specialties
Jingisukan
- 01Hokkaido
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- 01Hokkaido
Dish log
A Hokkaido dish of lamb or mutton grilled with vegetables on a special pan with a raised center.
Dish profile
About this dish
- Main ingredients
- sheep meat (lamb, mutton), onion, bean sprouts, green bell pepper, corn
- History and origin
- In the Taisho era, as importing wool became difficult and sheep raising was encouraged, sheep meat is said to have come to be eaten in Hokkaido as well. There are various theories about its origin; it is said, for example, to have been devised in the early Showa era with reference to a Chinese dish of grilled mutton. It was selected as a Hokkaido Heritage in 2004.
- When it is eaten
- It is said to have spread to ordinary households some time after the war, and today it appears on home tables throughout the year. It is also enjoyed outdoors when family and friends gather, such as at spring cherry-blossom viewing and summer barbecues.
- How it is eaten
- There are two ways to eat it: grilling raw meat and dipping it in sauce, and grilling meat that has been marinated in sauce. When it is grilled on the grooved pan, the meat juices flow down to the surrounding vegetables and flavor them.
Sources
- ジンギスカン／成吉思汗 北海道 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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