Hokkaido has the largest produce industry by production volume in Japan. Its vast pastures have also fostered a flourishing dairy farming industry. Much of Hokkaido's success as a produce and dairy giant is the result of foreign advisors who were brought from parts of Europe and the United States that have a similar climate to Hokkaido to share their expertise.

As Japan began to modernize in the late 19th century, the national government appointed a Development Commissioner. In addition to overseeing development work such as aid for former warriors, defense of the northern territory and development of resources, the commissioner invited Horace Capron, the United States Commissioner of Agriculture, to act as an advisor for the promotion of new industries in Hokkaido. Capron assembled a team of top experts from the USA, who used their world-leading knowledge and technology to aid development in fields such as agriculture, industry, mining and medicine.

Public agricultural testing facilities and Sapporo Agricultural College (now Hokkaido University) carried out a series of experiments on how to grow crops suited to cold climates in Hokkaido's soil. Many Hokkaido specialties, such as onions and corn, were developed under the tutelage by William Penn Brooks and other teachers at Sapporo Agricultural College. In addition to their work on improving the soil, teaching horse-plowing and building farms, the foreign experts introduced modern farm management concepts, all of which shaped Hokkaido's agricultural industry as we know it today.

Hokkaido's cool climate is ideal for producing alcoholic beverages such as beer and whisky. Many breweries and distilleries have sprung up in recent years, adding a new dimension to Hokkaido's food culture.

Although they are now well-established Japan, these industries only took root amidst modernization during the Meiji era, and the development of Hokkaido played a large role in their history. During this period, those tasked with the development of Hokkaido began to turn an eye toward making processed goods from Hokkaido's abundant resources and exporting them to other parts of Japan and overseas. Over 40 government-operated factories were opened and a beer brewery and winery were established in Sapporo in 1876.

Following the first successful beer production, local brands have developed taking advantage of Hokkaido’s abundant water, barley and hops. Today, many high-quality beers are available, from major brands to craft beer from a variety of companies around Hokkaido.

Hokkaido's whisky industry began with the establishment of Nikka Whisky in 1934, after the founder, Masataka Taketsuru, visited Yoichi and noticed that Hokkaido's climate was similar to Scotland's. He opened Japan Juice Co., Ltd. and began producing whisky along with apple juice.

Although winemaking had not been prioritized during the modernization of Hokkaido’s agriculture, great advances have been made in recent years. Efforts began in Ikeda, Furano and Sapporo before spreading throughout Hokkaido. With the hard work of many wineries, techniques were developed to successfully grow European wine grapes in Hokkaido's climate, which led to the production of a variety of wines.

In 2018, a new whisky was completed. Akkeshi Distillery makes use of the commonalities between Akkeshi and the island of Islay in Scotland - a cool, wet climate and peat marshes with clear water - to create whisky that follows traditional Scottish methods but has a unique aroma and taste that reflects Akkeshi's culture.

Each winery and brewery in Hokkaido has its own story - its own climate, its own history, its own taste. Enjoying these drinks with delicious local cuisine is a whole new travel experience.