Dozeu Nabe (Edo-style loach hot pot)
A beloved Edo-era comfort food made with loach
About Dozeu Nabe (Edo-style loach hot pot)
An Edo regional dish with a history of more than 200 years. There are several versions: Yanagawa nabe, made with opened loach simmered in warishita sauce with burdock and finished with egg; maru nabe, made by soaking live loach in sake and cooking it whole; and nuki nabe, made with loach split along the back and simmered with burdock. Loach is considered nutritious and traditionally thought to help restore strength.
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Regional cuisine of Tokyo region
Japanese Cuisine - Nabe dish
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