Imomochi is a traditional home-cooked snack that emerged in Hokkaido when settlers began arriving from mainland Japan. This classic Hokkaido dish is made using potato starch to recreate the doughy texture of mochi, a traditional Japanese rice cake. You’ll start by boiling some of Niseko’s famous danshaku potatoes. Knead them to get the perfect mochi-like texture, then fry them with butter. When they’re ready to eat, a little sugar and soy sauce is the perfect finishing touch. After that, you can also try churning butter by hand with Hokkaido’s famous milk.