Japanese Cuisine - Nabe dish
Damako nabe
“Dumako” is freshly cooked rice transferred to a mortar, crushed with a saw until a few grains of rice remain, and rolled into bite-sized pieces by hand lightly soaked in salt w...
Yoshare-nabe
Kuroishi's specialty yosare-nabe is stewed with meat from macular plymouth rock (commonly known as sesame), a type of Japanese chicken, and vegetables from the prefecture, etc.,...
Jappa jiru
“Jappa” means “miscellaneous fish” in Tsugaru dialect, and generally refers to the “ara” of fish. “Jappa-jiru” is a typical local dish that is indispensable in the winter of Aom...
Kanto oden
Oden is not a common name throughout Japan, and in the Kansai region, it is sometimes called “Kanto ni” or “Kanto cooked.” There are various theories that oden is called Kanto-...
oyster bank pot
The earthenware pot makes you want to eat without sex on a cold day. Oyster bowl is a local dish that originated in Hiroshima where you can eat raw oysters and vegetables with m...
Shishinabe
Shishinabe is a traditional nabe dish made with boars that live in the mountains of Nara and is sometimes called “shishi-jiru”. Add a lot of condiments such as ginger, powdered...
