Ishikari Nabe: Salmon, Cabbage and White-Miso Hot Pot
Ishikari nabe simmers chunks of fresh salmon plus backbones and other ara with cabbage, onion, leek, tofu and thread konjac in kombu stock. White miso gives the broth body and sansho...
At a glance
| Name | Ishikari Nabe: Salmon, Cabbage and White-Miso Hot Pot (Ishikari Nabe) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Salmon and salmon-bone hot pot with sweet vegetables, white miso and sansho |
What is it?
Ishikari nabe simmers chunks of fresh salmon plus backbones and other ara with cabbage, onion, leek, tofu and thread konjac in kombu stock. White miso gives the broth body and sansho finishes the bowl. Using the flavorful bones as well as flesh is central to Ishikari City's representative style.
History and local context
City history traces it to dai-nabe eaten during salmon-fishing work. The dish was organized for visitors watching net fishing at the Ishikari River mouth and spread under the Ishikari-nabe name after the war. Household and commercial versions vary in their ingredients.
How to enjoy it
Taste salmon with the sweet cabbage and onion, then notice the depth from ara, miso and sansho. Pick bones carefully. Cook raw salmon through, separate raw-fish utensils and cool leftovers rapidly in shallow containers.
Sources and further reading
Order from Japan
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