Dozeu (Dojo) Hot Pot
A beloved taste of the Edo period: Dojo Hot Pot
About Dozeu (Dojo) Hot Pot
Dozeu (Dojo) Hot Pot (どじょう鍋) is a traditional dish from the Edo period with over 200 years of history.
There are several variations of this dish, such as Yanagawa-Nabe, where dojo fish are split open, simmered in a sweet-savory broth, and finished with burdock and eggs; Maru-Nabe, where live dojo fish are prepared whole and cooked with sake; and Nuki-Nabe, where deboned dojo fish are simmered with burdock.
Dojo fish are highly nutritious and are often celebrated for their health-boosting properties.
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Regional cuisine of Tokyo region
Japanese Cuisine - Nabe dish
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