Saijo Bishonabe
At a glance
| Name | Saijo Bishonabe (Bishonabe) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Chicken, pork and vegetables dry-simmered with sake, salt and pepper |
What is it?
Bishonabe stir-simmers chicken, pork, offal and vegetables on an iron pan with generous Saijo sake, salt and pepper, producing an almost brothless dish driven by meat juices and sake umami.
History and local context
A Saijo brewery executive developed it after World War II as filling food for young brewery workers. Bisho referred to workers soaked by water-intensive brewery labor; the elegant characters meaning 'fine sake pot' were applied later.
How to enjoy it
Add ingredients in batches and let liquid reduce without scorching, cooking poultry and offal fully. Alcohol does not always evaporate completely, especially in short cooking, so children, pregnant people, drivers and anyone avoiding alcohol should not rely on the old 'all alcohol cooks off' claim.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Saijo Bishonabe from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Saijo Bishonabe?
This guide classifies it as chicken, pork and vegetables dry-simmered with sake, salt and pepper. See the overview for its defining ingredients and texture.
Can I order Saijo Bishonabe online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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