Introduction Every nation has its cuisine, which is specific only to a certain geographic territory. Hokkaido is a Japanese island, located in the north part of Japan. It is important to understand that cuisine does not exist separately from the culture, customs, attitudes, nature, geographical location, and demographics of the region. This paper provides the description and the history of Japan-Hokkaido cuisine, which is vital for Japanese heritage and culture. The factors as a change agent, culture, topography, flora, fauna, and demographics have a significant impact on the characteristics of the cuisine and its special features. The influence of these factors on the cuisine development is analyzed to understand how Hokkaido’s cuisine was in the past and will be in the future. Historical Background Firstly, it is critical getting a historical background of Japan-Hokkaido cuisine. Hokkaido attracts tourists by the plethora of seafood dishes (“Japan National Tourism Organization” par. 1). Foreigners get the opportunity to try Ishikari-nabe: the fundamental idea of the dish is to utilize the whole salmon in the preparation (“Japan National Tourism Organization” par.2). The origin of this dish comes from the 1800s when the Ainu people cooked this soup with salmon and vegetables on the regular basis (“Japan National Tourism Organization” par.2). Secondly, it has to be mentioned that Hokkaido’s dishes also include other types of fish and seafood (“Japan National Tourism Organization” par.1). The crab is one of the key elements of Hokkaido’s dishes. Another important dish is the Genghis Khan nabe: it is mutton roasted in different vegetables (“Japan National Tourism Organization” par.3). This dish is influenced by Mongolian cuisine. Thirdly, Miso Ramen is another exceptional dish of this region, and now Ramen chefs tend to argue about who has the most delicious Ramen and create a lot of fuss about it (Parrish par.1). Speaking about the history of Ramen, it originally comes from China, but it was popularized in Japan during the times of World War II (Brickman par.4). Furthermore, importing flour from the Western countries became inexpensive (Parrish par. 5). This fact also encouraged the fame of ramen in Hokkaido. Speaking specifically about Hokkaido cuisine, Shio is the winter ramen, which uses sea salt in it (Parrish par. 8). It was originally introduced in Hokkaido and still, the Hokkaido region is famous for its ramen noodles. The preparation process is simple and does not consume a lot of time. In addition, tourists like to try corn and potatoes in Hokkaido (Mason 1). These products are present and considered as traditional features of Hokkaido’s dishes. Potatoes and corn were the vegetables, which came from the west and became a vital part of Hokkaido’s festival’s cuisine. They are widely used in Hokkaido and are associated with its culture, cuisine, and heritage. Moreover, it can be said that the phenomenon of the influences of other countries on Japanese cuisine can be considered as a paradox. The key reason for that is the fact that Japan was isolated or did not maintain contact with other countries for the most part of its history (Goodman 32). However, Hokkaido was able to est