Chippu cuisine refers to dishes made with kokanee, a landlocked form of sockeye salmon that lives in Lake Shikotsu in Hokkaido. The fish is affectionately known locally as “Chippu,” and Chitose City, home to Lake Shikotsu, has designated it as the city’s official fish.
Lake Shikotsu is renowned for its exceptionally clear water and outstanding water quality, creating an ideal environment for kokanee. The fish has beautifully reddish flesh reminiscent of salmon, but its meat is characterized by a clean, delicate flavor with little of the strong odor sometimes associated with fish.
Kokanee is prepared in a wide variety of ways, allowing visitors to enjoy its distinctive flavor in different forms. Whole grilled kokanee is one of the classic preparations, bringing out the natural flavor of the fish with simple cooking.
It is also served as sashimi, sushi, marinated fish, and fried dishes. Each preparation offers a different texture and taste, from the fresh, delicate character of sashimi to the richer flavor created by frying.
Chippu dishes have become a popular local specialty among visitors to Lake Shikotsu. Restaurants in and around the lake offer their own interpretations, making a meal featuring kokanee a memorable way to experience the flavors of the region.
For travelers exploring Lake Shikotsu, trying Chippu cuisine is an excellent opportunity to enjoy a fish that is closely connected with the lake’s exceptionally clear waters and the food culture of the Chitose area.