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

Dojonabe

The taste of the common people from the Edo period! Dojonabe
Dojonabe

About Dojonabe

A local dish of Edo with a history of over 200 years. There are Yanagawa-nabe, which is opened and stewed in warishita and cooked with eggs, a round nabe where live dojo is soaked in sake and cooked whole, and 'nuki-nabe' (a nuki-nabe) is simmered in a backopen dojo with beef. Dojo is said to be nutritious and good for nourishing tonic.

シェア：

Related videos

Reviews

There are no reviews yet.

Regional cuisine of Tokyo region

Tokyo
Edomae sushi

Edomae sushi

Nigiri sushi and nori rolls made from fresh seafood caught in Tokyo Bay are called Edomae-zushi and are made by sushi...
Tokyo
Tsukishima Monja

Tsukishima Monja

When baking on a teppan, from where you wrote letters with tane, “character yaki” → “monjayaki” came from... It is a ...
Tokyo
Kusaya

Kusaya

“Kusaya” is a unique fermented food that has been made since ancient times in the Izu Islands in Tokyo. It is complet...
Tokyo
Negima Nabe

Negima Nabe

It is a regional dish of Edo where green onions and tuna are boiled in warishita (soy sauce, sake, misho, and soup st...
Tokyo
Tokyo Agepan

Tokyo Agepan

Did you know that agepan is a gourmet originated in Ota-ku, Tokyo? It seems that it was originally born to improve nu...
Tokyo
Chanko nabe (chankonabe)

Chanko nabe (chankonabe)

Ryogoku, known as the town of sumo, is home to Ryogoku Kokugikan, famous for sumo, and is said to be the sacred place...

Japanese Cuisine - Nabe dish

Hiroshima
oyster bank pot

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 H...
Akita
deer antler hormone

deer antler hormone

Kazuno hormone in Kazuno City, Akita Prefecture, uses pork and beef, marinated in miso-based sweet and spicy sauce, g...
Tokyo
Yanagawa nabe (Yanagawa nabe)

Yanagawa nabe (Yanagawa nabe)

Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot p...
Ibaraki
Daigo shamoghetan

Daigo shamoghetan

Okukuji Shamo is a chicken raised in a mountainous area surrounded by nature in Okukuji in the northern part of Ibara...
Osaka
Dustpan

Dustpan

A dustpan is a pot dish that uses a square shallow flat pot similar to a dustpan, and is said to have originated in O...
Yamagata
Imoni

Imoni

The representative local dish “imoni” from Yamagata Prefecture is a warm hot pot dish popular from fall to winter. Th...