Crispy Potato Sticks "Jaga Pokkuru", Kelp-Fiber Sweet Cake "Wakasaimo", "Haskap Jewelry" Berry Cookie & "Sapporo Agricultural School" Milk Biscuits

Among the most sought-after savory snacks across Hokkaido's airports and stations, "Jaga Pokkuru" (named after the benevolent Koropokkuru little folk of Ainu folklore) holds legendary status since its creation at Calbee's Potato Farm in Chitose. Crafted exclusively from carefully inspected 100% Hokkaido-grown potatoes cut into thick sticks with their skins left intact to lock in earthy aroma, the fries are batch-cooked using a proprietary vacuum-fry method to achieve an airy, shattering crunch, then seasoned with mineral-rich sea salt crystallized from the brackish waters of Lake Saroma on the Sea of Okhotsk. For lovers of heritage Japanesewagashi, the shores of Lake Toya have produced "Wakasaimo" since 1930—an ingenious confection born from pioneer bakers who wanted to recreate the nostalgic taste of roasted sweet potatoes (yaki-imo) in a northern climate too cold to grow actual sweet potatoes. Containing zero sweet potato, Wakasaimo blends large white runner beans (Otebo-mame) from Tokachi into a velvety sweet filling, interweaves fine shreds of Hokkaido kombu kelp to mimic the fibrous texture of baked yam, and wraps it in a paper-thin pastry brushed with egg-soy glaze before roasting. Northern fruit elegance shines in "Haskap Jewelry," crafted since 1978 by Chitose patisserie Morimoto using Hokkaido's native tart-sweet purple berry, the Haskap (revered by the Ainu as the "elixir of longevity" packed with vitamin C, iron, and anthocyanins), simmered into ruby jam, paired with rich buttercream between thin butter cookies, and edged in milk chocolate. Completing the quartet is Kinotoya's "Sapporo Agricultural School" (Sapporo Nogakko) milk cookies—delicately crumbly shortbread baked with fresh Hokkaido milk and butter, officially endorsed by Hokkaido University.