Setouchi Suigun-nabe
At a glance
| Name | Setouchi Suigun-nabe (Suigun-nabe) |
|---|---|
| Prefecture | Hiroshima |
| Region | Chugoku |
| Type | Seafood and seaweed hot pot finished with barley rice |
What is it?
Suigun-nabe fills kombu-based broth with Seto Inland Sea fish, octopus, shellfish, shrimp and seaweed, then turns the remaining savory broth into zosui with barley-mixed rice.
History and local context
The dish is promoted around Innoshima in Onomichi and Imabari in Ehime through the history of the Murakami maritime forces. Stories that warriors ate octopus to 'devour enemies in eight directions' are modernized local lore, not a documented fixed medieval recipe.
How to enjoy it
Cook seafood in order of firmness, removing shells and bones, then add cooked barley rice only after the main ingredients are eaten. Keep shellfish safe, cook octopus and fish appropriately and check seafood allergens.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Setouchi Suigun-nabe from?
It is associated with Hiroshima, in the Chugoku region of Japan.
What kind of food is Setouchi Suigun-nabe?
This guide classifies it as seafood and seaweed hot pot finished with barley rice. See the overview for its defining ingredients and texture.
Can I order Setouchi Suigun-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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