Ibaraki Dobu-jiru
At a glance
| Name | Ibaraki Dobu-jiru (Dobu-jiru) |
|---|---|
| Prefecture | Ibaraki |
| Region | Kanto |
| Type | Monkfish liver hot pot |
What is it?
Dobu-jiru is a rich monkfish hot pot in which liver, flesh, skin and other edible parts cook with vegetables and miso.
History and local context
Fishermen of northern Ibaraki made it from winter monkfish, traditionally drawing moisture from the fish and vegetables rather than adding much water.
How to enjoy it
Taste the liver-thickened broth with the fish, then finish with rice or noodles.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Ibaraki Dobu-jiru from?
It is associated with Ibaraki, in the Kanto region of Japan.
What kind of food is Ibaraki Dobu-jiru?
This guide classifies it as monkfish liver hot pot. See the overview for its defining ingredients and texture.
Can I order Ibaraki Dobu-jiru 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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