Kue Nabe (Japanese grouper hot pot)
Kue, a celebrated winter delicacy of Kishu

About Kue Nabe (Japanese grouper hot pot)

Kue, a prized fish from Wakayama Prefecture, is known for its delicate flavor, gelatin-rich skin, and firm, fatty flesh that delights discerning diners. In a hot pot, it is every bit as delicious as a tiger pufferfish hot pot.

Kue is rarely caught, and even local fishermen have difficulty landing one. It is said to be in season from around November to March, when its flesh is firm and rich with fat, offering its finest flavor.

Rich in fat and abundant in collagen and gelatin, kue hot pot is perfect for cold winter days.

Related videos

Reviews