Hokkaido Seafood Bowls Adapt from Urchin to Tuna as Fisheries Shrink

Hokkaido Fishery Decline Drives Substitution in Traditional Seafood Bowls

Traditional ingredients in bowls of raw seafood over rice are being replaced by alternatives offering greater price and supply stability. (Photo by Takumi Sasaki)

TAKUMI SASAKI

August 23, 2026 09:44 JST

ASAHIKAWA, Japan — Hokkaido’s signature kaisendon bowls are experiencing a menu shift. With dwindling fisheries yields pushing up prices of traditional ingredients, local operators are turning to more stable options like tuna to maintain affordability and supply continuity.

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