Sumimasen, welcome to the seasons of Japan
Hokkaido continues to captivate Filipino travelers seeking a gentler, more scenic escape beyond Japan’s major cities.
Text size
Hokkaido continues to captivate Filipino travelers seeking a gentler, more scenic escape beyond Japan’s major cities.
ISHIKARI Jiru, Hokkaido-style salmon miso soup for cozy winter nights.
Photo by Patricia Ramirez for DAILY TRIBUNE
PAN-seared Hirame with miso yuzu beurre blanc and ikura.
Photo by Patricia Ramirez for DAILY TRIBUNE
MISO-glazed Hokkaido scallop with salmon roe and sautéed spinach.
Photo by Patricia Ramirez for DAILY TRIBUNE
SASHIMI Santen Mori featuring three seasonal fish for a delicate bite.
Photo by Patricia Ramirez for DAILY TRIBUNE
JAPANESE melon sorbet with coconut cream espuma, melon jelly and matcha crumble, a sweet finale.
Photo by Patricia Ramirez for DAILY TRIBUNE
CHILLED eggplant with sesame.
Photo by Patricia Ramirez for DAILY TRIBUNE
When you think of Japan, cherry blossoms, matcha, ramen and sushi immediately come to mind. Any trip to the country would not be complete without the gastronomic experiences it promises.
While Tokyo and Osaka are often the first destinations that come to mind, hidden gems await across all seasons in regions like Tohoku and Hokkaido.
Hokkaido continues to captivate Filipino travelers seeking a gentler, more scenic escape beyond Japan’s major cities. Known as the country’s northern jewel, the island transforms with every season, from the soft purple fields in bloom at Farm Tomita; to its crisp summer air highlighting agricultural bounty.
Many first encounter Hokkaido through images of snowy slopes and ice festivals, but its warm months reveal a quieter charm, with rolling hills, fresh produce and wide open spaces. Lavender, sunflowers and seasonal blooms line the countryside, creating an atmosphere that refreshes both the senses and the spirit.
Further south, the Tohoku region offers a different rhythm, shaped by mountains, hot springs and a deep cultural connection to nature. Traditions here mirror the changing seasons, from spring cherry blossoms to winter’s heavy snowfall that transforms towns into storybook scenes. Visitors enjoy a blend of rural calm and thoughtful development, especially in heritage towns where wooden inns, flowing rivers and warm footbaths welcome travelers. The experience becomes richer with local crafts, comforting cuisine and the simple pleasure of exploring streets where history remains visible at every turn.
Last 27 November, Japan’s National Tourism Organization brought a “Journey Across Seasons” to Manila at Hotel Okura. Guests experienced Japan without leaving the country, enjoying a seafood-filled lunch that showcased both summer and winter flavors and highlighted the art of Kaiseki, a full-course meal using seasonal ingredients to create an artistic dining experience.
Summer dishes included pan-seared Hirame, an olive flounder with miso yuzu beurre blanc, watercress oil and ikura; followed by Sashimi Santen Mori, a platter of three seasonal fish: rice straw smoked sustainable bonito, Usuzukiri-style Tai with Ponzu sauce and Kanpachi Tiradito.
Winter highlights featured Ishikari Jiru, a Hokkaido-style salmon miso soup, miso-glazed scallops with salmon roe and sautéed spinach, best paired with Sharaku Junmai Ginjo sake. Seasonal produce included Hokkaido surf clam with cucumber and seaweed miso mustard salad, chilled eggplant with sesame dressing and cold buckwheat noodles with assorted tempura, perfectly paired with Kubota Senjyu Ginjo sake.
To end the lunch on a sweeter note, dessert was art itself. The star of the show was a Philippine-grown Japanese melon variety made into a sorbet with coconut cream espuma, melon jelly and matcha crumble.
For those who think they have seen all of Japan, this nation still has much to offer and is best experienced with your own eyes. On your next Japan adventure, travel across its seasons and witness the wonders of nature only in the land of the rising sun.
Summer dishes included pan-seared Hirame, an olive flounder with miso yuzu beurre blanc, watercress oil and ikura; followed by Sashimi Santen Mori, a platter of three seasonal fish: rice straw smoked sustainable bonito, Usuzukiri-style Tai with Ponzu sauce and Kanpachi Tiradito.
Winter highlights featured Ishikari Jiru, a Hokkaido-style salmon miso soup, miso-glazed scallops with salmon roe and sautéed spinach, best paired with Sharaku Junmai Ginjo sake. Seasonal produce included Hokkaido surf clam with cucumber and seaweed miso mustard salad, chilled eggplant with sesame dressing and cold buckwheat noodles with assorted tempura, perfectly paired with Kubota Senjyu Ginjo sake.
To end the lunch on a sweeter note, dessert was art itself. The star of the show was a Philippine-grown Japanese melon variety made into a sorbet with coconut cream espuma, melon jelly and matcha crumble.
For those who think they have seen all of Japan, this nation still has much to offer and is best experienced with your own eyes. On your next Japan adventure, travel across its seasons and witness the wonders of nature only in the land of the rising sun.
A traditional dish called zongzi is served during China’s Dragon Boat Festival, which falls in June. It is a rice…
Divina credited the firm’s achievements to its members, thanking them for their ‘hard work, dedication, teamwork, and…
‘Sec. Vince Dizon, please explain how this finding of your own team should not be flagged as a ghost project in Taguig.’
