# Shishi Nabe(Wild Boar Hotpot) ｜ Our Regional Cuisines

**Cuisine Name**: Shishi Nabe(Wild Boar Hotpot)

**Region**: Our Regional Cuisines

## Main Lore Areas
Mimakasa Area

## Main Ingredients Used
Boar meat

## History, Origin, and Related Events
The Mimasaka area is a nature-rich area located in the northern part of Okayama Prefecture. It is known for its abundant population of wild boars and deer, contributing to a long-standing local tradition of consuming wild boar and deer meat. Particularly, wild boar dishes are famous as a winter specialty in the Mimasaka area. "Shisshi Nabe(=Wild boar hot pot) ", known as "shishi-nabe," is enjoyed by many, including local hunters and families, making it a beloved and popular dish in the region.

## Opportunities and Times of Eating Habits
Wild boar meat is not only rich in nutritional value but also serves as a valuable source of protein, especially during the winter season when wild boars are commonly hunted. It offers a distinct and deep flavor, different from that of beef, making it a delicious and unique culinary experience.

## How to Eat
Cut vegetables such as Napa cabbage into large pieces. Prepare a broth using kombu (=kelp) and bonito flakes, then add miso, sugar, mirin (=sweet rice wine), and sake to adjust the flavor. Include wild boar meat, vegetables, and mushrooms in the mixture.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is consumed not only in households but also widely offered in restaurants as game meat dishes, featuring wild boar and deer meat. There is a guide called "Okayama Game Guide" that introduces restaurants serving game meat dishes in the region.

## Ingredients
- Wild boar meat (thinly sliced, such as leg meat): 300g
- Grilled tofu: 250g
- Napa cabbage: 150g
- Japanese leek: 1
- Carrot: 1／2
- Komatsuna (=Japanese mustard spinach): 100g
- Enoki mushrooms: 100g
- [Hotpot Soup] Katsuobushi and kombu dashi (=Japanese soup stock and kelp stock): 500cc
- [Hotpot Soup] Sake: 100cc
- [Hotpot Soup]Mirin(=sweet rice wine): 3 tbsp.
- [Hotpot Soup]Red miso: 3 tbsp.
- [Hotpot Soup]White miso: 2 tbsp.
- [Hotpot Soup]Ginger (grated): 1 tbsp.

## Recipe
1. 1. Cut the napa cabbage into bite-sized pieces. Slice the Japanese leek diagonally, cut the carrot into half-moon slices, and cut the komatsuna (=Japanese mustard spinach) into 5 cm(2 inches) lengths. Trim the tough part of the enoki mushrooms and separate them.
2. 2. Cut the grilled tofu into large bite-sized pieces.
3. 3. Mix the ingredients for [Hotpot Soup] thoroughly.
4. 4. In a clay pot, combine the ingredients from step 1 and 2, add the wild boar meat, and pour the broth mixture over them. Cover and bring it to a simmer. Remove any scum that forms, and simmer on low heat until the wild boar meat is cooked through.

## Provider Information
Recipes vary depending on the region and home.

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