Shishi-nabe
A taste of winter nurtured by Ishioka — the wild local dish “shishinabe”
Shishi-nabe introduction
“Shishinabe,” a winter tradition in Ishioka City, Ibaraki Prefecture, is a local dish full of wild taste, using fresh wild boar meat caught locally and plenty of seasonal vegetables. The Yasato district of Ishioka City is an area where shipment of wild boar meat has been approved, and hunter culture has taken root since ancient times. Linked to wildlife damage countermeasures, which is a regional issue, the “shishinabe map,” which makes use of caught wild boars for regional development, is also updated every year, and is attracting attention as a winter tourism resource. It seems that wild boar meat has been a valuable source of protein for Japanese people since the Jomon period. There was a time when they hated the meat of four-legged animals and didn't eat it, but I can't believe they don't eat something this tasty. The characteristic is that it has a richer flavor than pork and has a refreshing aftertaste. It matches today's health consciousness, and is considered a nutritious food that is high in protein, low in fat, and is rich in iron and B vitamins. Shishinabe is seasoned with miso or soy sauce, and aromatic burdock, green onions, mizuna, kikuna, etc. are added to perfectly harmonize the sweetness of vegetables with the deep richness of boar meat. It goes great with pure rice sake from Ibaraki prefecture, and its mellow flavor enhances the umami of wild boar meat, further enhancing the appeal of shishinabe. In the city, several stores serve shishinabe every year from November to around March. The delivery period and details vary from store to store, so we recommend that you make a reservation and check in advance. When you visit Ishioka, be sure to enjoy “shishinabe,” which combines nature and culture.
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