Ishikari Nabe
At a glance
| Name | Ishikari Nabe (Ishikari Nabe) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Salmon miso hot pot |
What is it?
Ishikari nabe is a Hokkaido hot pot built around fresh salmon, including rich belly meat, bone-in cuts, and sometimes the head or other parts. Cabbage, onion, leek, tofu, mushrooms, and root vegetables simmer in a kombu-based miso broth.
Sake lees, butter, or milk may add body, and sansho pepper is a traditional finishing accent. The use of fresh salmon and miso distinguishes it from saltier preserved-fish soups such as sanpeijiru.
History and local context
The dish is associated with salmon fishing around the Ishikari River, where fishermen cooked parts of the catch together in a warming soup. It later became one of Hokkaido's representative family and restaurant hot pots.
How to enjoy it
Cook the salmon gently so it remains moist, and taste the broth before adding butter or sansho. Finish with rice or udon after the fish and vegetables have enriched the soup.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ishikari Nabe from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Ishikari Nabe?
This guide classifies it as salmon miso hot pot. See the overview for its defining ingredients and texture.
Can I order Ishikari Nabe 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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