Contents
Basic Information
Japan boasts a wealth of fresh seafood and mountain produce, with each region having its own signature hot pot dishes made from these ingredients. Hokkaido is renowned for its seafood hot pots, while Miyagi and Hiroshima prefectures are famous for their oyster hot pots. These are specialty regional dishes that highlight the unique features of each area.
Ishikari Nabe
Ishikari nabe, a specialty of Hokkaido, is a local dish characterized by its salmon and miso-based soup. You can also enjoy variations such as adding tofu and vegetables, and in some areas, milk or butter is used as a hidden flavor.
Kanisuki Nabe
Crab Sukinabe, which is particularly eaten in Hokkaido and along the Sea of Japan, allows you to enjoy the taste of extravagant crab and kelp broth. It is seasoned with soy sauce, mirin, and sake, and goes perfectly with ponzu sauce.
Kaki Nabe
Oyster hot pot, particularly eaten in Miyagi Prefecture in the Tohoku region and Hiroshima Prefecture in Western Japan, is also called “Dote Nabe” as it is stewed with miso spread on the rim of the earthen pot. You can enjoy the soup rich in umami that slowly comes out from the vegetables and oysters.
Ankou Nabe
Ankou nabe, often eaten in Ibaraki Prefecture, is a hot pot dish using anglerfish, a deep-sea fish. Its liver is rich and it is also referred to as “Foie Gras of the Sea”. This fish, which can eat skin and cartilage, is said to be so delicious that there is no waste.
Negima Nabe
Negima nabe is a hot pot dish with a combination of green onion and tuna. The greasy part of the tuna becomes mellow with the flavor of green onions.
Dojyo Nabe
Dojyo Nabe, originating from downtown Tokyo, is a local dish in which dojo, a small white fish, is soaked in sake and simmered. The mild flavor of the dojo enhances the hot pot. This fish is rarely eaten as food, so it’s a unique hot pot dish.
Fugu Nabe
Fugu nabe is a specialty dish of Yamaguchi Prefecture in Western Japan and Fukuoka Prefecture in Kyushu. This fish, which is poisonous, is cooked by a licensed chef. It is characterized by its bland white meat and chewy texture. Fugu is in season from November to March.
