Japanese Cuisine - Nabe dish
Shishi-nabe
“Shishinabe,” a winter tradition in Ishioka City, Ibaraki Prefecture, is a local dish full of wild taste, using fresh wild boar meat caught locally and plenty of seasonal vegeta...
antler hormone
“Kazuno Hormone” from Kazuno City, Akita Prefecture is characterized by a unique cooking method in which pork or beef organ meat soaked in a miso-based sweet and spicy sauce is ...
Kenchin soup
Tochigi Prefecture's local dish “kenchin soup” is a heartwarming soup made with plenty of fresh root vegetables and tofu. There are various theories about its origin, and there ...
Daigo Shamogetan
The new specialty dish “shamogetan” from Daigo in Ibaraki prefecture is a medicinal dish using Okukuji shamo, a local specialty. Okukuji shamo is a chicken raised in a mountaino...
Monkfish hot pot
The local dish “monkfish nabe,” which represents winter in Fukushima Prefecture, is a luxurious hot pot dish that makes use of various parts of monkfish, a deep-sea fish. Monkf...
Isaza's Jun Jun
“Jun jun,” which is popular in the Kohoku/Kosai region of Shiga prefecture, is a name unique to the region indicating sukiyaki. The origin of its name comes from the sound “junj...
jabu-shabu
Tottori Prefecture's local dish “jabu” is a simmered dish with lots of ingredients using chicken, tofu, and seasonal vegetables, and is popular as a home flavor that warms the b...
Pork and miso-flavored imoni
The local dish “pork and miso-flavored imoni” from the Shonai region of Yamagata prefecture is a heartwarming hot pot dish made by simmering taro and pork in miso. Since pig far...
Yonezawa beef
“Yonezawa beef” raised in the Okitama region of Yamagata prefecture is known as one of Japan's top three wagyu beef, and its history spans over 100 years. In the Meiji period, E...
Beef hot pot
“Gyunabe,” which originated in Yokohama City, Kanagawa Prefecture, is a local dish that symbolizes civilization and enlightenment from the end of the Edo period to the Meiji per...
