Shiga Kamo Nabe: Winter Duck Hot Pot
Kamo nabe in northern Shiga traditionally simmers winter wild mallard from Lake Biwa with leek, tofu and greens. Modern restaurants may use farmed aigamo year-round, and broth and...
At a glance
| Name | Shiga Kamo Nabe: Winter Duck Hot Pot (Kamo-nabe) |
|---|---|
| Prefecture | Shiga |
| Region | Kansai |
| Type | Duck, leek, tofu and greens simmered at the table |
What is it?
Kamo nabe in northern Shiga traditionally simmers winter wild mallard from Lake Biwa with leek, tofu and greens.
Modern restaurants may use farmed aigamo year-round, and broth and sukiyaki-style seasoning vary.
History and local context
Official Shiga material presents November to March as the fatty wild-duck season and traces sales through local freshwater-fish shops.
Cook duck fully, separate raw-meat utensils and confirm whether the bird is wild mallard or farmed duck.
How to enjoy it
Add vegetables, then separate duck slices and cook until no underdone center remains before eating with leek.
Availability varies by maker, season, and destination.
Sources and further reading
Frequently asked questions
Where is Shiga Kamo Nabe: Winter Duck Hot Pot from?
It is associated with Shiga, in the Kansai region of Japan.
What kind of food is Shiga Kamo Nabe: Winter Duck Hot Pot?
This guide classifies it as duck, leek, tofu and greens simmered at the table. See the overview for its defining ingredients and texture.
Can I order Shiga Kamo Nabe: Winter Duck Hot Pot online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
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