Kohoku Kamo-nabe
At a glance
| Name | Kohoku Kamo-nabe (Kamo-nabe) |
|---|---|
| Prefecture | Shiga |
| Region | Kansai |
| Type | Winter duck hot pot with tofu, scallion and vegetables |
What is it?
Kohoku kamo-nabe simmers slices of fatty winter duck with tofu, negi, Chinese cabbage, shirataki and sometimes mochi. The broth captures the bird's sweet fat while the meat retains a firm bite.
History and local context
It is a winter specialty of northern Lake Biwa, historically associated with migrating mallards. Modern restaurants may use farmed duck or aigamo crossbred duck; wild birds must come from lawful hunting and the exact season and rules can change.
How to enjoy it
Cook small batches so duck does not toughen, then finish the seasoned broth with noodles or rice. Keep raw poultry separate, cook it thoroughly and ask whether the menu uses wild mallard, domestic duck or aigamo.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Kohoku Kamo-nabe from?
It is associated with Shiga, in the Kansai region of Japan.
What kind of food is Kohoku Kamo-nabe?
This guide classifies it as winter duck hot pot with tofu, scallion and vegetables. See the overview for its defining ingredients and texture.
Can I order Kohoku Kamo-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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