Jingisukan (Lamb and Vegetable Hot Pot) ｜ Our Regional Cuisines

Hokkaido Prefecture

Jingisukan (Lamb and Vegetable Hot Pot)

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Main lore areas

All of Hokkaido Prefecture
Main ingredients used

Lamb, Onion, Bean sprouts, Green bell pepper, Corn

History/origin/related events

During the Taisho era (1912-1926), as the outbreak of World War I made it difficult to import wool, there was a national policy to encourage sheep farming. In Hokkaido during that time, sheep farming became popular, and it is said that this period marked the beginning of the consumption of lamb in the region. After World War II, due to a shortage of clothing resources, the demand for wool increased across Japan. However, as imported wool and synthetic fibers gradually became more prevalent than domestically produced wool, the focus on sheep farming in Hokkaido shifted from wool production to raising sheep for meat. It is said that "Jingisukan" became a rooted dish during that time to expand the consumption of lamb.
There are various theories as to the origin of "Jingisukan," but it is said to have been invented around the beginning of the Showa period (1926-1989) in reference to the Chinese dish "Kao Yang Rou/Kao Nian Rou" (roasted sheep) for Japanese people who were not used to eating mutton.
Nowadays, it has become famous nationwide, and in the year 2007 (Heisei 19), it was selected as one of the "Local Cuisine Top 100 from Agricultural, Mountain, and Fishing Villages" (sponsored by the Ministry of Agriculture, Forestry, and Fisheries), along with "Ishikari Nabe" (Salmon and Vegetable Hot Pot with Miso) and "Salmon Chan Chan Yaki" (Grilled Salmon and Vegetables with Miso).
Opportunities and times of eating habits

It is said that after a short time after the World War II, it spread to ordinary households, and today, it is often found on the tables of households throughout the year.
"Jingisukan" parties are sometimes held outdoors when families and friends gather for "Hanami" (cherry blossom viewing) in the spring or barbecues in the summer.
How to eat

Due to the distinctive odor of lamb, there are two ways to consume it: "Jingisukan," where raw lamb is grilled and dipped in sauce before eating, and "seasoned Jingisukan," where lamb is marinated in a special sauce, such as soy sauce-based, before being grilled for a flavored taste.
In many households in Hokkaido, it's common to have a "Jingisukan pot" specifically designed for cooking "Jingisukan". The pot has a raised center with grooves in the grilling area. The shape allows the juices from the lamb to flow down into the surrounding vegetables, enhancing the flavor and making it delicious to eat. Vegetables to be roasted together vary from household to household.
Both “lamb” (lamb less than one year old) and "mutton" (lamb more than two years old) are eaten. “Lamb" is characterized by its low odor, while "mutton" has some peculiarities, but is characterized by its fatty and robust flavor.
Efforts for Preservation and Succession

(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)
"Jingisukan" is widely known throughout the country and is enjoyed in various regions. In Hokkaido, there are numerous renowned "Jingisukan" restaurants, attracting many tourists.
In the year 2004 (Heisei 16), it was selected as one of the Hokkaido Heritage sites. Additionally, the Hokkaido Jingisukan Food Promotion and Expansion Council designated April 29th as “Jingisukan Day” (registered with the Japan Anniversary Association), using a wordplay on “4 ("Shi"; sheep)・29 ("Niku"; meat),” aiming to promote understanding of "Jingisukan" and expand the demand for lamb meat.
In Sapporo city, the "Hokkaido Jingisukan Festival" is held annually, and various events centered around “Jingisukan" are organized in different places. Supermarkets and other retailers sell lamb meat and sauces specifically designed for home cooking, making it easy for households to prepare “Jingisukan” on their own.

RECIPE

Ingredients (4 servings)

Lamb (thin slices) 400-600g
Onion 2
Egg plant 2
Pumpkin 150g
Potato 2
Green Bell Pepper 2
Corn 1
Bean sprout 200g
[Sauce] Sake 2 tbsp.
[Sauce] Soy sauce 3 tbsp.
[Sauce] Vinegar 2 tbsp.
[Sauce] Salt a little
[Sauce] Sugar 1 tsp.
[Sauce] Garlic 1 clove
[Sauce] Ginger 20g
[Sauce] “Shichimi-Tougarashi” (Seven-spice chili mix) a little
[Sauce] Apple 1／2
[Sauce] Pear 1／2
[Sauce] White Sesame Seeds (cut) 1 tbsp.

How to cook

1. Prepare thin slices of lamb and cut into 8-10 cm pieces.
2. Cut onion into half-moon slices, eggplant into diagonal slices, pumpkin and green pepper into wedges, potato into thin slices, corn into quarters after boiling, and bean sprouts with whiskers and black skin removed.
3. For the sauce, mix sake, soy sauce, vinegar, salt, and sugar, add grated garlic, ginger, apple, and pear, and mix well with cut white sesame seeds.
4. Heat the pot, swirl the lamb fat well, and grill the lamb and vegetables. While grilling, apply the sauce from step 3 and enjoy.

provider : "Taste Of Hokkaido" (Akiko Nanbu)

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

Jingisukan (Lamb and Vegetable Hot Pot) ｜ Our Regional Cuisines

Hokkaido Prefecture

Jingisukan (Lamb and Vegetable Hot Pot)

Main lore areas

Main ingredients used

History/origin/related events

Opportunities and times of eating habits

How to eat

Efforts for Preservation and Succession

RECIPE

Ingredients (4 servings)

How to cook