Japanese Regional Cuisine - Discover the charm of Japan through local cuisine
Japanese Regional Cuisine

Japanese Cuisine - Nabe dish

Akita
Hottsuru Nabe
Akita Nabe dish

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...

Akita
deer antler hormone
Akita Nabe dish

deer antler hormone

Kazuno hormone in Kazuno City, Akita Prefecture, uses pork and beef, marinated in miso-based sweet and spicy sauce, grilled in Genghis Khan pot and boiled to eat it. Moisture co...

Chiba
Tai shabu
Chiba Nabe dish

Tai shabu

I use fresh bream that can be eaten even with sashimi. Compared to beef and pork shabu-shabu, it is a dish that you will never get bored no matter how much you eat. Since bream ...

Tottori
Jabu
Tottori Nabe dish

Jabu

In times when meat was not readily available as it is today, it was a valuable feast to cook with private chicken, and served in a large pot when people gathered during New Year...

Shiga
Isaza's Junjun
Shiga Nabe dish

Isaza's Junjun

In the Kohoku and Kosai regions, sukiyaki is called “Junjun”. Isaza, also known as Lake Biwa Hakchin, is an endemic species of Lake Biwa. It has a light taste of white, especial...

Kanagawa
Gyu-abe
Kanagawa Nabe dish

Gyu-abe

The history of gyu-nabe started from the history of Yokohama opening port. It is a hot pot dish where beef and vegetables are stewed in warishitake, similar to sukiyaki, but the...