It is said that this name comes from the fact that in the past, pork innards and wild chicken were served together on a skewer in Muroran. It is characterized by a sweet and spicy, rich sauce, and is typically served with Western mustard. Take a big bite and eat it.

The taste of Ashibetsu is hearty, piping hot and thick, simple yet full of energy. The soup is lightly salted and packed with vegetables. At restaurants in Ashibetsu, Hokkaido, you can enjoy ramen, fried rice, fried noodles, and other dishes with added twists.

This hidden specialty in Yubari city, famous for its melons, has people lining up to get their hands on it. The combination of a rich dashi soup and spicy curry is a stamina food that supported the coal mining industry in Yubari.

In the winter, horumon nabe was a dish eaten in the homes of miners in Akabira, simmered over a red-hot coal stove. The umami flavor of the horumon and vegetables simmered in a miso-based soup permeates the air.

Otaru is where the culture of mochi sweets, such as ohagi and daifuku, developed. They were popular among workers in the port town because they were filling and easy to eat.