The top Grand Prix prize went to “Takara no Takara,” produced by the Cheese Kobo Takara workshop in Kimobetsu, Hokkaido. It is a hard cheese made using a technique for French Comte ...

It’s a remarkable achievement for Cheesedom, a small cheese workshop on the northern island of Hokkaido. The business was founded in January 2022 by Masato Saito, a local fisherman and hunter.

Hokkaido cheese tarts were, at one time, a fashionable Japanese import to Hong Kong, with people waiting in line for an hour or more to buy them. The fad has died down, but they’re still a ...

KUSHIRO, Hokkaido--With a puff of black smoke and ... dried “surume” squid and other foods while aboard. Ice cream, cheese and other local specialties from areas along the line are also ...