HOKK AIDO
Six consecutive months of snow is not the only reason Australians keep returning to the coolest island in Japan (literally). Year-round, Hokkaido acts as a playground of sorts
– even for non-outdoorsy types. Winter’s sub-zero temperatures propel all but the true indoors for extended periods, resulting in a thriving craft and design scene. In the warmer months, folks spring from hibernation to seize every, and I mean every, opportunity to socialise. Boy, can they throw a festival. One constant, regardless of season, is Hokkaido’s food – best known for bracingly fresh seafood, lush dairy (thanks to the region’s fertile pastures and alpine climes), the reliable inclusion of lamb, ramen for days, soup-curry and plenty of (hotpot) action. It’s quite the melting pot, especially when you consider that culinary influencers include Russian and Chinese neighbours, the lingering touch of Dutch traders, and the indigenous . Consider spending several days in each of
