Hokkaido

New from Bradt is the first-ever, standalone English-language guide to Hokkaido, Japan's second-largest island and northernmost prefecture. Home to under 5% of the country's population, this is a land of vast, wild expanses which demands exploration at any time of year - and feels a world away from Tokyo. Penned by an outdoors-loving travel writer resident in Japan, Bradt's Hokkaido delves far deeper into this frontier land than country-wide guidebooks can possibly do. Author Tom Fay provides detailed coverage of the island's history, unique wildlife, local food, the Ainu (indigenous people), outdoor activities, skiing logistics, hiking courses and the practicalities of visiting in winter, when deep snow carpets the ground and the sea turns to ice. Hokkaido's varied landscapes include remote mountain ranges, fertile lowland plains, sweeping forests and enormous wetlands home to rare birds and other wildlife. Even for the Japanese, Hokkaido has a somewhat wild and exotic aura - place names have distinct Ainu origins and the capital Sapporo is closer to Russia's Vladivostok than to Tokyo; while the Siberia-influenced climate and wide open spaces are unlike anything found in the rest of Japan. Hokkaido's mild summers are ideal for sightseeing, cycling, camping and hiking. Why not climb the island's highest mountain in Daisetsuzan National Park - an untouched wilderness of simmering volcanoes and stunning nature - or marvel at colourful fields of flowers around Furano and Biei? In winter, you can go to snow festivals, walk on sea ice (or board an icebreaker) to explore the Sea of Okhotsk, watch flocks of sea eagles or track brown bears in Shiretoko National Park, or head to popular ski resorts such as Niseko where the huge dumps of perfect powder snow attract skiers and snowboarders from around the world. Throw in hot springs (and thus ryokan hot-spring inns), active volcanoes, speciality seafood and quirky foodstuffs such as chocolate-covered crisps, excellent transport links and renowned Japanese hospitality, and Hokkaido is a thrilling and varied off-the-beaten-path travel destination, to which Bradt's Hokkaido guidebook is instantly the essential companion.

New from Bradt is the first-ever, standalone English-language guide to Hokkaido, Japan's second-largest island and northernmost prefecture. Home to under 5% of the country's population, this is a land of vast, wild expanses which demands exploration at any time of year - and feels a world away from Tokyo. Penned by an outdoors-loving travel writer resident in Japan, Bradt's Hokkaido delves far deeper into this frontier land than country-wide guidebooks can possibly do. Author Tom Fay provides detailed coverage of the island's history, unique wildlife, local food, the Ainu (indigenous people), outdoor activities, skiing logistics, hiking courses and the practicalities of visiting in winter, when deep snow carpets the ground and the sea turns to ice. Hokkaido's varied landscapes include remote mountain ranges, fertile lowland plains, sweeping forests and enormous wetlands home to rare birds and other wildlife. Even for the Japanese, Hokkaido has a somewhat wild and exotic aura - place names have distinct Ainu origins and the capital Sapporo is closer to Russia's Vladivostok than to Tokyo; while the Siberia-influenced climate and wide open spaces are unlike anything found in the rest of Japan. Hokkaido's mild summers are ideal for sightseeing, cycling, camping and hiking. Why not climb the island's highest mountain in Daisetsuzan National Park - an untouched wilderness of simmering volcanoes and stunning nature - or marvel at colourful fields of flowers around Furano and Biei? In winter, you can go to snow festivals, walk on sea ice (or board an icebreaker) to explore the Sea of Okhotsk, watch flocks of sea eagles or track brown bears in Shiretoko National Park, or head to popular ski resorts such as Niseko where the huge dumps of perfect powder snow attract skiers and snowboarders from around the world. Throw in hot springs (and thus ryokan hot-spring inns), active volcanoes, speciality seafood and quirky foodstuffs such as chocolate-covered crisps, excellent transport links and renowned Japanese hospitality, and Hokkaido is a thrilling and varied off-the-beaten-path travel destination, to which Bradt's Hokkaido guidebook is instantly the essential companion.

For præcis 100 år siden rejste tre unge danske landmænd til Japan for at opbygge mønsterlandbrug på øen Hokkaido. De var udvalgte og inviterede af Japans regering, der søgte viden om dansk landbrugsdrift, andelstanke og højskolebevægelse. Emil Fenger, Morten Larsen og Peder Søndergaard var de udvalgte, der drog afsted med deres familier for at drive disse mønsterfarme og være forbilleder for udviklingen af en mejeriorienteret lokal kvægdrift. Men pionerindsatsen påvirkede de unge landmænd og deres familier, og de ofte svære og omkostningsfulde erfaringer var på både menneskeligt og økonomisk plan store. De danske pionerer skabte et stykke japansk Skandinavien, og de var medvirkende til, at den nordligt liggende japanske ø i dag er et mejericentrum i Japan. Bogen er en nybygger- og udviklingshistorie om japansk interesse for dansk og skandinavisk landbrugskultur, og om unge danske landbrugspionerer i et meget fremmed land og deres personlige livshistorier. Asger Røjle Christensen (f. 1956) er en erfaren dansk journalist, forfatter og foredragsholder. Han har fulgt udviklingen i Japan og Østasien i mere end 35 år. Han har i alt boet i Tokyo i 13 år af sit liv, hvor han har arbejdet som korrespondent, reporter og analytiker for en række danske og skandinaviske nyhedsmedier, arrangeret studieture og fungeret som rejseleder. Asger Røjle Christensen er forfatter til en række bøger, heraf flere om Japan og japansk kultur.

" Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the foodof Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen. " – Jay Rayner " A fascinating,mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its uniquecultural and culinary heritage. " – Melissa Thompson Hokkaido is a cookbook that celebrates Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan. Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon. With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.

" Tim Anderson is the perfect combination of eater, teacher and guide and this thrilling exploration of the food of Japan's Hokkaido brings all those talents together. It's a must have for any cook's kitchen. " – Jay Rayner " A fascinating, mouthwatering journey into the food and history of the northern Japanese island that brilliantly showcases its unique cultural and culinary heritage. " – Melissa Thompson Hokkaido is a cookbook that celebrates Japan’s northernmost island. Known especially for its seafood and dairy products, Hokkaido is a Japanese prefecture that has long been beloved for its vibrant culinary scene. The prefecture incorporates three foodways – European agricultural models; traditional and modern Japanese cuisine; and indigenous Ainu gastronomy – which have led to it to have a distinct food culture from the rest of Japan. Hokkaido showcases the variety – and quality! – of the food that the prefecture has to offer with a selection of delicious recipes. Think Sweetcorn with Soy Sauce Butter and Rice Dumplings with Walnut Sauce; big dishes such as Fried Salmon Rice Bowl and Sapporo Miso Ramen; and sweet treats like ‘Snowmelt’ Cheesecake and Crispy Sweetcorn Chocolate. The recipes mostly fall into two categories: traditional, regional dishes and homages to specific dishes. There are also four Ainu recipes, which have been contributed by an Ainu chef, Hiroaki Kon. With travelogues exploring different regions, as well as beautiful photography, Hokkaido showcases one of the most unique and wonderful places to eat in the world.