Jingisukan Grilled Mutton

Jingisukan is a famous Hokkaido dish in which mutton and vegetables are grilled on a special iron pan that rises in the center. After sheep raising was encouraged as national policy in the Taisho era, a culture of eating mutton took root and became beloved both at home and at gatherings. Juices running down the grooves of the pan soak into the vegetables, letting you enjoy both meat and vegetables at once.

Highlights

- A bold style of grilling on a distinctive pan with a raised center - A taste comparison between mild lamb and richly flavored, fatty mutton - Two schools, one marinating the meat in a soy based sauce and one dipping after grilling - The deliciousness of bean sprouts and onions that have soaked up the meat juices

Enjoying the Seasons

From spring through summer, outdoor jingisukan is the classic, and the sight of people gathered around a smoking pan in parks and riverbanks is a seasonal scene of Hokkaido. In winter, gathering around a sizzling pan indoors while chatting with friends is equally special. Appearing on the table all year round, it is truly a soul food of the locals.

Access and Basic Information

- Area: enjoyed across all of Hokkaido, starting with Sapporo - Access: specialty shops around Susukino are popular with tourists too - Price range: varies widely by shop, from about 1000 yen per serving - Note: the marinated style prevails in the north such as Takikawa, while the dip after style is common in areas like Hakodate

A Quick Tip

Grill the meat at the top of the pan and simmer the vegetables along the rim, and the juice coated vegetables become superb. It is best to avoid overcooking and enjoy the meat at a nicely grilled point.