If you’ve ever been to Hokkaido—or even just had it on your travel wishlist—you’ve probably heard people go on and on about the food, especially the ice cream. Honestly, I used to wonder what the big deal was. But after trying it myself? I totally get it now.
There is dairy, and then there is Hokkaido dairy. The cows here spend their days grazing on endless green pastures, and that peaceful lifestyle translates into the creamiest milk I’ve ever tasted. And the ice cream? Oh my gosh, perfectly smooth and just sweet enough. What sets it apart isn’t a fancy topping or a gimmick; it’s the pure, honest quality of the milk – you can taste it in every bite.
One of the things I loved most was all the fun flavours you could try. I’m talking everything from your usual vanilla and chocolate to more local picks like red bean, matcha, melon, and even lavender! And yep—I said yes to pretty much whatever we came across. No regrets. Zero.
When you’re clocking ten miles a day wandering through Hokkaido, ice cream isn’t just a treat—it’s a recovery strategy. I officially declared it its own food group? I definitely had more than my fair share of scoops, but honestly? Zero regrets. Some things are just too good to overthink.
My kids couldn’t get enough – every day, they looked forward to trying another flavour. That creamy texture, the deep, rich taste… honestly, stopping at one was the real challenge.
There were days I had more than one cone, and I have no regrets. It’s one of those simple, joyful pleasures that stays with you. If you ever find yourself in Hokkaido, don’t just stroll past those ice cream stands. Pause. Grab a cone. Let yourself savour it slowly. You won’t regret it – I promise!
Simply Salt & Soul Tips
The Salt (The Science): There is a scientific reason Hokkaido dairy tastes so different! Hokkaido ice cream isn’t just a different flavour; it’s practically a different category of food due to how it’s made and the strict philosophy behind it. Because the cows graze on grass grown in mineral-rich volcanic soil, their milk is a complete “whole food” package. It’s naturally higher in fat-soluble vitamins (A, D, and K2) and Omega-3s, which are essential for brain health and reducing inflammation. From a digestive standpoint, the high quality and freshness mean fewer additives and stabilizers. When you eat “pure” ingredients like this, your body processes the natural sugars much more efficiently because it isn’t struggling to identify synthetic fillers. It’s the ultimate example of “quality over quantity.”
The Soul (The Wellness): In TCM, the “Sweet” flavour belongs to the Earth Element, which is all about feeling centered, grounded, and satisfied. But there is a big difference between “distracted eating” (scoffing a snack while stressed) and “joyful savouring.” When I sat on those Hokkaido streets and chose to have “zero regrets,” I was actually supporting my digestion! When we are happy and present, our body stays in the Parasympathetic (Rest & Digest) state, allowing our enzymes to work perfectly. Holistic health is about finding that sweet spot where we stop obsessing over the “rules” and start trusting our bodies to enjoy the moment. Sometimes, the most “nutritious” thing you can do for your nervous system is to let go of the guilt and simply savour the sweetness of life.