Kamo Nabe (Mallard hot pot with vegetables and tofu)
Selected as one of Japan’s 100 Local Cuisine Dishes

About Kamo Nabe (Mallard hot pot with vegetables and tofu)

In winter, mallards migrate from Siberia to Lake Biwa. This traditional hot pot, called Kamo Nabe, is made by simmering the firm-fleshed mallards with vegetables, tofu, and other ingredients. In the past, ducks caught in nets set for fish in Lake Biwa were used for the dish. Today, duck hunting is permitted only in winter, so duck dishes are available from November through March. A winter specialty of the Kohoku area in Shiga, Kamo Nabe is one of the prefecture’s signature local dishes and is featured alongside funazushi in Japan’s Ministry of Agriculture, Forestry and Fisheries’ list of 100 Local Cuisine Dishes.

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