Japanese Cuisine - Nabe dish
Ishiru Nabe
“Ishiru” is a fish sauce that is transmitted to the Noto region. There is also a region called “Ishiri” or “Yoshiru” which is said to have been accented with “Uoshiru”. Ishiru ...
Sakura nabe
It is a traditional dish in downtown Tokyo, and its history dates back to the Meiji period. It is said that the name of cherry meat is derived from the fact that horse meat stor...
Suppon pot
Suppon grown in Oita Prefecture, which has an ideal environment for breeding Suppon such as clear stream and temperate climate, has been said to be effective in nourishing tonic...
Ibaraki Anko Nabe
It is a local dish of Ibaraki Prefecture, and it is said to be the best season from winter to spring, with low water temperatures, especially in January through February before ...
Shishinabe
Boar meat seems to have been a valuable source of protein for Japanese people since the Jomon period. There have been times when you hate and don't eat the meat of four-legged a...
Hottsuru Nabe
Shottsuru is a seasoning of Akita's specialty. Its true identity is fish sauce. Salt etc. are added to groupahata, horse mackerel and sardines, pickled and fermented. Amino acid...
