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Hokke (Okhotsk atka mackerel)

Hokke (Okhotsk atka mackerel) (Hokke: ほっけ)

Hokke (Okhotsk atka mackerel)

Best seasons

  • Jan.
  • Feb.
  • Mar.
  • Apr.
  • May
  • Jun.
  • Jul.
  • Aug.
  • Sep.
  • Oct.
  • Nov.
  • Dec.

Specialty areas.

Hokkaido

Recommendation.

Himono: Hokke spoils easily, so most of it is preserved and sun dried. Its mild taste is unique. Its bones are easy to remove, so hokke is not a hard fish to eat. Chanchanyaki: A local Hokkaido dish of hokke fillet grilled on a teppan plate with vegetables, and seasoned with butter and miso paste.