Japanese Cuisine - Nabe dish
Sozuri pot
The local dish “sozuri nabe,” which has been popular since ancient times in Tsuyama City, Okayama Prefecture, is a hot pot dish characterized by “sozuri meat,” which is used by ...
Rice cracker soup
Senbei-jiru is a local dish that has been popular since ancient times, mainly in the southern part of Aomori Prefecture, and is particularly representative in Hachinohe City. Th...
Babachan hot pot
“Babachan nabe” is a local dish popular mainly in Iwami, Tottori Prefecture, and is a hot pot dish using a deep-sea fish called Tanaka Genge. This fish is nicknamed “Baba-chan,”...
Tangerine pot
Suo-Oshima accounts for 80% of the mandarin orange production in Yamaguchi prefecture. It is a local dish “mandarin orange nabe” that combines fresh seafood that the island is p...
Monkfish hot pot
Hamada in Shimane prefecture is a monkfish production area boasting the second highest catch in Japan. Soft white meat has high nutritional value, and since the whole monkfish c...
Negima Nabe
It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup stock), such as sukiyaki. It is still favored by the common pe...
Chanko nabe (chankonabe)
Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place of “chanko nabe.” Chanko nabe (chankonabe) is a hot pot di...
Yanagawa nabe (Yanagawa nabe)
Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished from the general doze...
Ishikari Nabe
Ishikari-nabe is a local dish of Hokkaido that uses salmon as the main ingredient and seasoned with miso. Vegetables such as salmon and bones, and tofu, onions, cabbage, daikon,...
Peony hot pot
Peony nabe is a hot pot dish made by simmering wild boar meat and vegetables seasoned with miso etc. It is also said that the name came from the fact that thinly sliced meat is...
