Shiribesh Cotriade is a relatively new local specialty created in Otaru, a port city in Hokkaido with a long-established tradition of Western-style cuisine. It brings together the fresh seafood and other delicious ingredients of the Otaru and Shiribesh area in a comforting, creamy soup.
Shiribesh refers to the region of Hokkaido that includes Otaru, Niseko, Yoichi and surrounding areas. The name is written as 後志 in Japanese and pronounced “Shiribesh.” The region is known for its abundant seafood, fertile farmland and rich natural environment.
The word cotriade comes from a traditional seafood soup from Brittany, France. Classic Breton cotriade is made with fish and other seafood, and versions featuring milk or cream are characterized by their gentle white color and rich, comforting flavor.
Shiribesh Cotriade takes inspiration from this French culinary tradition while incorporating the ingredients of Hokkaido. It is essentially a white seafood soup made with fresh fish and shellfish from around Otaru, creating a unique meeting point between French cuisine and Hokkaido’s local food culture.
One of the highlights of Shiribesh Cotriade is the opportunity to enjoy the flavors of the local sea in a single dish. Fresh seafood from the waters around Otaru provides the soup with a delicate savory taste, while the creamy base gives it a smooth and satisfying character.
For travelers exploring Otaru, Yoichi and Niseko, Shiribesh Cotriade offers a different way to discover the region’s food culture. It combines Otaru’s long history of Western-style cuisine with the fresh seafood of Hokkaido, resulting in a distinctive local specialty that is both familiar and original.