Head over heels for generously stuffed, mouthwatering seaweed pork buns

Yoshiyasu Pork Buns are hugely popular. The mastermind behind them is Yoshiyuki Mae, president of Shokuniku Kobo Yoshiyasu. When he opened the shop, he set his sights on seaweed-fed pork produced by Hokuchiku Farm in Takkobu, Kushiro Town. “The delicious pork is raised on specially formulated feed that includes seaweed components. We first sold seasoned Genghis Khan-style meat, and then, to make it even easier to enjoy, we created Chinese-style steamed buns.” Each bun is generously sized, weighing about 160 g, with the filling making up roughly half. Packed with plenty of meat yet seasoned lightly, they make for a satisfyingly hearty bite that you will not tire of. The dough is made from Hokkaido-grown wheat. The lineup features bold, butcher-style offerings—such as Genghis Khan style and slowly simmered char siu pork—alongside a wide variety of other selections, including cheese, chocolate, and flavors inspired by Kushiro’s specialty zangi (deep-fried chicken). “Many customers buy them in bulk, and they’re also popular as gifts,” says Mr. Mae with a smile. In addition to the pork buns, retort pouch curry loaded with chunky pieces of meat and packaged seasoned meats are also big hits as souvenirs from Hokkaido. 

*Information accurate as of July 2025