Vegetables fresh from the farm
Let us introduce some of these fresh vegetables from local Maruoka Farm commonly used at Rusutsu. There are many different kinds of potatoes harvested from here; they are a speciality of the Rusutsu area. There are also Chinese yams that are left under the snow in the fields during winter to ripen. When spring comes they are dug up, prepared and pickled.
In fall, pumpkins are harvested and cooked to be used in all sorts of dishes, especially in gnocchi, served with house-made Italian sauce.
Last but not least is the healthy vegetable that has recently become famous for its richness in polyphenol, the Yacon. Yacon is very versatile and can be used in breads, pickles, salads and even in desserts. This almighty vegetable maybe the first thing you will try at Rusutsu; the welcome drink served in the lobby is actually yacon tea, brewed from yacon leaves and stems to help you relax after your journey.
Our specialty “Rusutsu Kogen Pork”
Fresh and clean Fruits
- Fruits from Takashina Orchard, Sobetsu:
May – June; Strawberry
June – July; Cherry
September – October; Pear, plum and prune and various grapes and apples
- From Otsuka Orchard, Niki:
June – July; Cherry
July – October; “Aiko” fruit tomato
September – October; Plum and prune
Rice brand “Oborotsuki”
100% hand-made Miso
Seafood straight from the seas around Hokkaido
- From Koyo Suisan, Nemuro
Available year-round, Live king crab and horsehair crab.
Choose your crab from the tank and have it cooked as you like.
- From Shirato Shoten, Hamanaka
Year-round Kombu seaweed for soup stock
April; Wild garlic to be used in pickles and other dishes
May – June; King salmon and Summer salmon each weighing more than 10kg
June – July; Water shield from Kiritappu marshland
September – October; Pacific Saury
Winter; Lightly dried fishes; Atka mackerel, herring, saffron cod and more
- From a group of fishers at Rebunka, Toyoura
- The beach of Rebunka has a steep drop making it largely inaccessible to fishing, this allows the fish that inhabit the area to grow fatter and juicier than normal. Seasonal specials, such as lightly dried Sohachi flatfish and octopus, are a pure delight for seafood lovers.
- From Fishery Union of Akan
- May – September; the mysterious Lake Akan is known for cold water temperatures but it is also very clean and nutritious, filled with minerals that make the inhabitants a little richer in taste. We have Kokanee salmon, pond smelt, and Uchida lobster delivered directly from the waters.
- From Furubira
- May – September; Our house-made “Mentaiko”, chilli-seasoned cod roe, is made from Alaska Pollack harvested off the shore of Furubira and is a popular dish.