Yanagawa nabe (Yanagawa nabe)

Yanagawa nabe (Yanagawa nabe) introduction

Yanagawa nabe (Yanagawa nabe) is a hot pot dish born in Edo that uses loaches. Like “doze-nabe”, it is a loach hot pot dish, but it is often distinguished from the general dozenabe in that open loaches are boiled in advance in warishita and bound with eggs. Boil the open loach and the burdock that has been scraped with bamboo paste and soy sauce and bound with a chicken egg. As a variation, green onions and mitsuba may be used together. Like Yanagawa, meat, etc., is often called “Yanagawa of ○○” or “Yanagawa style” when boiled sweet and spicy with bamboo burdock and closed with eggs. In the Edo period, both loaches and burdock were considered to be good ingredients, so it seems that Yanagawa nabe was supposed to be eaten during the summer. In the world of haiku, “doro” is a seasonal word for summer (“digging mud” is a season word for winter). Loaches were favored by the common people of Edo because they are nutritious and inexpensive as eels.

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Other information

• NameYanagawa nabe (Yanagawa nabe)
• Area Tokyo
• Kind of food Nabe dish

Tokyo Other recommended dishes

Nabe dishrelated dishes