Hokkai-zuke (北海漬け) is a Japanese marinated seafood dish consisting primarily of raw or lightly cured marine ingredients preserved in a seasoned soy-based marinade. The name 北海漬け is composed of Hokkai (北海), meaning “northern sea,” a term strongly associated with Hokkaidō and the cold northern waters of Japan, and zuke (漬け), meaning “pickled” or “marinated,” derived from the verb tsukeru (漬ける), “to soak” or “to pickle.” The dish originates in northern Japan, particularly Hokkaidō, where abundant cold-water seafood such as salmon, scallops, sea urchin, squid, and herring roe form the basis of the preparation. It is typically categorized as a marinated seafood dish rather than a fermented pickle, and it developed as both a flavor-enhancing and mild preservative method in regions with strong fishing traditions.

Traditionally, 北海漬け consists of diced or sliced seafood—commonly salmon (Oncorhynchus spp.), scallops (Patinopecten yessoensis), and/or Pacific flying squid (Todarodes pacificus)—combined with soy sauce, sake, mirin, and sometimes kombu (kelp) to impart umami. Ikura (salmon roe) is frequently included, contributing salinity and texture. The dish is served chilled, often as a topping for rice (donburi), as a side dish with sake, or as part of celebratory or seasonal seafood assortments. It is closely associated with Hokkaidō regional cuisine and broader Japanese seafood traditions, particularly those emphasizing freshness and umami extraction through light curing.

Hokkai-zuke evolved from older Japanese marinating techniques such as zuke preparations used for tuna (maguro no zuke) in Edo-period sushi culture, where soy-based marinades were used to preserve and season fish before refrigeration. While not a fermented product like traditional shiokara, it shares conceptual roots in coastal preservation practices. The dish remains emblematic of northern Japanese seafood abundance and is often marketed as a specialty regional delicacy highlighting the marine biodiversity of cold northern waters.