Lavender is arguably the most famous flower in Hokkaido and they are in full bloom in July. Furano is the place to be if you are looking to admire the purple fields. But even if you missed that window, fear not, you can still enjoy lavender through your taste buds. Forego ice cream and instead indulge by enjoying a cream custard, the perfect marriage between Hokkaido milk and lavender. Don’t like custard? Then try a lavender-infused cream puff, but be warned: the crunchiness of the puff combined with the flavourful cream can be addictive.

Crispy cheese

You’ve heard of Hokkaido cheesecake and cheese tart, but have you ever heard of Hokkaido crispy cheese? A crunchy cheese pioneered by Niseko Fromage, this handcrafted cheese gains its crispiness from baking and is made with local milk. Its unique texture makes it popular and versatile. There are three flavours to choose from: original, spicy or sankai.

You can eat it on its own, mix it in with salad or pair it with wine. It also feels less heavy than regular cheese, making it ideal for the warmer months.

Raw corn

Tokibi is a special name for the sweetcorn in Hokkaido, known for its refreshing sweetness. In season between July and September, tokibi’s kernel is more succulent than regular sweetcorn and has a creamy taste, as it stores water more efficiently. Hence, it is often eaten raw to preserve its natural taste. It is not easy to grow and the best are usually grown in Nanporo, 30km from Sapporo. You can find tokibi at vegetable stores or at markets, and vendors are often happy to microwave it for you if you decide you do not want to eat it raw.

Melon ice cream

If you’re lucky enough to visit during the summer, why not try melon-flavoured ice cream served in a melon? Hokkaido's produce is among the best in the country and Yubari melon happens to be in season from May to August. The melon is used as a bowl, topped with soft-serve ice cream made from local milk. In fact, you can also get melon flavoured ice cream as well, with the melon bowl available as a quarter- or half-size. The natural sweetness of the juicy melon is the perfect complement to the silky soft-serve and it makes for a very Instagramable dessert as well.

Tako-shabu sliced octopus

A delicacy local to Wakkanai, the northernmost city in Hokkaido, tako-shabu is basically sliced octopus hotpot. Octopus is not your normal choice of shabu material, but given that Wakkanai is famed for its giant octopus catches and a key octopus fishing ground, it seems natural that they would substitute beef with it. The sweetness of the thinly sliced octopus sashimi is enhanced by the vegetable hotpot. The dipping sauce varies from restaurant to restaurant, so you are sure to get a different taste of tako-shabu across the city.

Craft beer

While most people opt for Sapporo beer in Hokkaido, the region is also home to some local craft beer. North Island and Sun & Moon are two of the more well-known brands, and both produce craft beer locally. Both use local Hokkaido ingredients and hops, but Sun & Moon makes its beer on site – and is also known for its fries made from Hokkaido potatoes. There is even a summer craft beer festival called Sapporo Craft Beer Forest. It started in 2013 and is held at the Sapporo Ban Kei ski slope on a weekend in July. The event is free to enter but you might want to budget some yen for craft beer!

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