Hokkaido

Japan's northernmost island sits at the confluence of the warm Tsushima Current and the cold Oyashio Current, creating some of the richest fishing grounds in the Pacific. Hokkaido is Japan's primary source of crab, sea urchin (uni), scallops (hotate), salmon, and kelp, all products that command premium prices in Japanese and international markets. In tinned fish, Hokkaido is known for canned salmon, premium crab, and smoked oysters, as well as the Kakukawa brand's celebrated miso mackerel. The island's fishing ports, including Kushiro, Hakodate, and Nemuro, process enormous volumes of Pacific fish species. Hokkaido seafood commands premium prices globally and forms the foundation of Japan's high-end gift culture around preserved seafood.