{
  "id": 2793246,
  "title": "Ohaw? Ruibe? Pocche? While traveling in Japan’s north, we try Ainu cuisine for the first time",
  "url": "https://urgent.news/2026/08/23/ohaw-ruibe-pocche-while-traveling-in-japans-north-we-try-ainu-cuisine",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-23T13:00:09.000Z",
  "source": {
    "name": "SoraNews24",
    "slug": "soranews24",
    "url": "https://soranews24.com/2026/08/23/ohaw-ruibe-pocche-while-traveling-in-japans-north-we-try-ainu-cuisine-for-the-first-time/"
  },
  "original_language": "en",
  "account": "While journeying through Japan’s northern regions, our team ventured to try traditional Ainu cuisine for the first time. Hokkaido Prefecture, the country’s northernmost area, boasts a variety of unique dishes like salmon roe, sea urchin, crab, miso ramen, soup curry, and diverse dairy desserts. On our recent expedition to Hokkaido, the most memorable flavors were the unfamiliar ohaw, ruibe, and pocche.\n\nAinu culture, the indigenous inhabitants of Hokkaido before Japanese settlers arrived, has significantly smaller populations now. Nonetheless, cultural centers such as Akanko Ainu Kotan, situated near Lake Akanko, strive to preserve and share Ainu traditions with visitors. One of these establishments, Marukibune, offers a restaurant where we could savor traditional Ainu dishes.\n\nWe opted to start with the yuk kam ohaw, a stew containing venison, root vegetables, and wild garlic. Linguistically, ohaw is a fish or animal stock-based stew with kelp. Kam ohaw signifies the inclusion of meat, while yuk indicates venison. The dish's rich flavor profile was surprisingly pleasing, despite the generous portion of venison. The venison did not impart a strong gamey taste, making it a comforting and fortifying meal. The hearty portion left us curious about the potential for a craving during winter.\n\nNext, we indulged in parimomo ruibe, Ainu-style sashimi. Unlike typical sashimi made exclusively of saltwater fish, ruibe features frozen freshwater fish as well. In this instance, parimomo refers to a fish called Ezo ugui in Japanese, a freshwater minnow relative. Marukibune sourced its Ezo ugui from Lake Kussharoko, which is relatively close, ensuring freshness and a sweet finish. The unique texture and taste of the frozen fish proved an intriguing departure from regular sashimi.\n\nLastly, we enjoyed a kotandon – a rice bowl topped with grilled pork strips, wild garlic, onion, and egg, seasoned with a salty-sweet marinade. Our foray into Ainu cuisine provided a delightful and memorable culinary experience, even if these dishes were not immediately familiar.",
  "summary": "Taste-testing the northern frontier of local foods in Japan. Just about every corner of Japan has some special food it’s famous for, and if you head up to the country’s northern tip, Hokkaido Prefecture, there are several. Travelers often arrive in Hokkaido licking their lips as they look forward to some of the country’s best […]",
  "key_points": [
    "First-time travelers to Japan's northern regions sample traditional Ainu cuisine",
    "Memorable flavors include ohaw, ruibe, and pocche",
    "Ainu culture preservation efforts at Akanko Ainu Kotan and Marukibune"
  ],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}