# Bisyunabe(Sake Hot Pot) ｜ Our Regional Cuisines

**Cuisine Name**: Bisyunabe(Sake Hot Pot)

**Region**: Our Regional Cuisines

## Main Lore Areas
Located in the Aki region, Hiroshima City

## Main Ingredients Used
Chicken, gizzard, pork, napa cabbage, chives, leek, salt, pepper, sake, garlic

## History, Origin, and Related Events
Sake hot pot is a simple dish made by cooking chicken, gizzard, pork, and vegetables with a straightforward seasoning of salt, pepper, and sake. It's light and lets you enjoy the natural flavors of the ingredients. It's said to have originated as a staff meal invented by a sake brewer in Nishijo, Hiroshima City, to satisfy hunger during breaks from sake-making. The simple seasoning is designed to not affect the ability to taste sake. Because the alcohol evaporates when heated, even people who aren't fond of alcohol and a wide range of age groups can enjoy it. The name comes from the Japanese word "bisho", meaning wet, referring to brewery workers who often got soaked with water due to their work. Since they would eat this hot pot, it became known as "bisho nabe." The characters "美酒" ("sake" and "beauty") were added in recent years. Nishijo, known for its sake brewing, is a renowned brewing area comparable to "Nada of Hyogo" and "Fushimi of Kyoto." It has excelled in quality, monopolizing top positions in national sake competitions from the Meiji to Taisho eras, thus elevating the reputation of Sake City Nishijo. It's also famous for being called the "New Sake Capital" by the poet Kawahigashi Hekigoto, who visited Nishijo at the beginning of the Showa era.

## Opportunities and Times of Eating Habits
It was originally eaten as a staff meal during sake brewing's winter period. Nowadays, it's enjoyed as a specialty dish of Hiroshima City all year round. It's also served during the annual "Sake Festival" held in October.

## How to Eat
Heat oil in a pot, sauté garlic, add chicken, gizzard, pork, then add napa cabbage, chives, etc., starting with ingredients that take longer to cook. Gradually add sake. Season with salt and pepper, then eat. Don't overcook the vegetables. Instead of making all at once, prepare everything again after finishing the contents of the pot. Sometimes konjac and thick-fried tofu are added. Seasonal vegetables can be used. During the October "Sake Festival," you can enjoy various types of sake hot pot created by different sake breweries and shops.

## Efforts for Preservation and Succession
In Hiroshima City, it's served during the annual "Sake Festival" held in October and has become a local specialty. It's also available at restaurants around Nishijo Station, and you can enjoy it regardless of the season.

## Ingredients
- Garlic: 1 clove
- Carrot: 1／4
- Onions: 2 medium
- Chives: 1 bunch
- Napa cabbage: 1／2
- White scallions: 4
- Konjac: 1 piece
- Sake: 1 cup
- Chicken thigh meat: 400g
- Gizzard: 200g
- Pork shoulder loin: 40g
- Tofu: 1 block
- Salt and pepper: As needed

## Recipe
1. 1. Cut the napa cabbage into bite-sized pieces, slice the carrot, diagonally cut the white scallions, and cut the onions into comb shapes.
2. 2. Tear the konjac into small pieces and boil it. Cut the tofu into bite-sized pieces. Slice the garlic thinly. Cut the chives to about 5cm in length.
3. 3. Put the pork into the pot, sauté it, then add the garlic once the fat melts. Gradually add sake and cook, adding the ingredients that take longer to cook.
4. 4. Once cooked, season with salt and pepper before eating.

## Provider Information
provider : Recipe source: "Delicious Hiroshima Prefecture Recipes We Want to Share and Preserve" (Hiroshima Food Education and Health Creation Executive Committee)

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