Dojonabe

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

Dojonabe introduction

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.

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