Japanese Cuisine - Nabe dish
Sailor's jabu-jabu
It is a menu that has its roots in the meal of a former boatman in the Ushimado district, and it is a kake rice eaten by stewing minced bone geta (flat tongue), radish, green on...
Sake hot pot
“Bishunabe (bisunabe),” a specialty dish from Sakato Saijo, is characterized by cooking pork, chicken, and vegetables using only Japanese sake and salt and pepper. It was origin...
Simmered gonguri
Many fish such as tuna and skipjack tuna are landed at the port of Nichinan, Miyazaki prefecture, where fishing is thriving. “Gonguri” is the stomach of tuna, and “gonguri-ni” i...
Bokke nabe
When you say “bokke” in Kagoshima prefecture, it means “bold and exciting,” and it is reminiscent of Saigo Takamori and others. In addition, Kirishima is famous as the “land of ...
Kurobuta shabu-shabu
“Kurobuta shabu-shabu” is a pork dish of Kagoshima prefecture's brand pork, “Kagoshima black pork,” which is thinly sliced, dipped into a pot of boiling water, and eaten with po...
Yamaimo nabe
The specialty dish “Yamaimo Nabe” in the Lake Tazawako district is grated “yam”, which is sticky similar to yam, into a dumpling shape, and is made into a pot with meat, mushroo...
Stone-grilled dishes
It is said to have originated from the fisherman's dish of Oga, and it is a local dish handed down in the Oga region of Akita prefecture. It is a hot pot dish made by stewing pl...
Akita Kayaki
Kayaki is said to be a word accented with shellfish. It seems that it started when fishermen on the beach used shellfish instead of hot pot to cook. It is a dish in which season...