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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