Tangerine pot

About Tangerine pot

Suo-Oshima accounts for 80% of the mandarin orange production in Yamaguchi prefecture. It is a local dish “mandarin orange nabe” that combines fresh seafood that the island is proud of and unshu mandarin oranges.
As a highlight of the event “Suo-Oshima Marukajiri” held on Suo-Oshima Island on 2006/10/15, it was created as a joint project between the local Suo-Oshima Tourism Association and agricultural cooperatives.
Cultivation of unshu mandarin oranges flourishes on Suo-Oshima due to its warm climate, and plans for “hot pot dishes using mandarin oranges” came up as a dish combining mandarin oranges and local fish, and the idea of “putting grilled mandarin oranges in a pot” was created after trial and error.

The Suo-Oshima Tourism Association defines mandarin orange nabe as the following 4 items.
1. Grilled mandarin oranges from “Nabe-bugyo Goyodachi” with a gentle orange peel scent
・ Bake the small mandarin oranges in the oven as they are and use them in the pan without peeling them.
・The characteristic of mandarin oranges for hot pots from Suo-Oshima is that they are branded with the “Nabe Bugyo Goyodachi” brand.
2. Local fish balls kneaded with a fresh citrus scent
3. Spicy mandarin orange pepper (a mixture of green chili pepper and mandarin orange peel) as condiments
4. The last part of the pot is mandarin orange porridge made with fluffy meringue

If it's yuzu pepper, it's mandarin orange pepper, and there's no doubt that the piquant accent will be addictive! The shime is a fluffy meringue porridge, so enjoy the umami of the hot pot until the last bite.

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