# Ishikarinabe(Ishikari hot pot) ｜ Our Regional Cuisines

**Cuisine Name**: Ishikarinabe(Ishikari hot pot)

**Region**: Our Regional Cuisines

## Main Lore Areas
Ishikari region

## Main Ingredients Used
Salmon, cabbage, radish, miso

## History, Origin, and Related Events
“Ishikari Nabe” (Ishikari hot pot) is a typical local cuisine of Hokkaido. As the name suggests, it is a fisherman's dish from Ishikari Town, located at the mouth of the Ishikari River, famous for salmon. Salmon fishing has been popular in the Ishikari region since the Edo period (1603 - 1868). When celebrating a big catch, fishermen are said to have been rewarded with chunks and bony parts of freshly caught salmon, which they would put directly into a pot of miso soup. Around 1950, when Ishikari City's salmon haul seine fishing drew attention as a symbol of Hokkaido's fishing industry, many tourists flocked to the city to see it. When “Ishikari Nabe” was served to tourists who were waiting for the time to pull the seine out of the water, the dish was so delicious that it became well known throughout the country.

## Opportunities and Times of Eating Habits
A classic winter nabe dish that warms the body during the cold winter months. Miso (soybean paste) is used to warm the body, and it is boiled in a large pot and eaten hot. Originally a fisherman's dish, it is now a standard home-style dish. It is also popular among tourists, and there are several restaurants in the Ishikari region that are famous for Ishikari nabe.

## How to Eat
Ishikari nabe" is a delicious nabe dish of chopped salmon meat and fish roe in a kelp broth with vegetables, seasoned with miso, and sprinkled with sansho (Japanese pepper) as an accent at the end.Vegetables often include onions, cabbage, leeks, radish, shiitake mushrooms, tofu, and other ingredients, but it varies from household to household. Some families add salmon roe on top for a luxurious taste, while others use butter to add flavor. Ishikari nabe is also rich in collagen, which is lost when salmon skin is grilled, and is known to be good for beauty.

## Efforts for Preservation and Succession
In 2007, Ishikari City launched the "Ishikari Nabe Revival Project" to increase the number of restaurants serving Ishikari Nabe. In the same year, the "Aki-Ajinokai" was established to promote Ishikari Nabe, and September 15 was designated as Ishikari Nabe Day (registered with the Japan Anniversary Association) to promote the dish. The date is also a play on the Japanese word "kuikoro," which means "to eat.

## Ingredients
- salmon: 400g
- milt: small quantity
- tofu: 1clique
- salted salmon roe: small quantity
- daikon radish: 150g
- solidified jelly made from the rhizome of devil's tongue (konnyaku): 1
- carrot: 100g
- shiitake mushrooms: 4 pieces
- monk's quarters: 50g
- shallot: 3
- spinach: 100g
- white rape: 4 pieces
- French beans: 50g
- Juicy kombu: 3 pieces of 30g
- soup stock made from konbu: appropriate quantity
- Mixed miso] Miso: 100g
- Mixed miso]Mirin (sweet cooking sake): 2 tbsp.
- Mixed miso]Sugar: small quantity
- salt: small quantity
- powdered Japanese pepper powder: small quantity

## Recipe
1. 1. Cut the salmon into chunks, cut the milt into pieces of appropriate size, remove the muscles from the skin, and make them into barako.
2. 2. Cut tofu into cubes, tear konnyaku into bite-sized pieces, cut daikon, carrot, and shiitake mushrooms into half-moon or ginkgo (ginkgo) pieces, burdock root into thin strips, and scallion into diagonal slices.
3. 3. Boil Chinese cabbage and spinach, wrap spinach around a core of Chinese cabbage, tie in 3 or 4 places with thinly sliced kelp, and cut into 2 to 3 cm pieces. Fold the stringy part of the string beans by hand, and boil them green.
4. 4. Place kombu (kelp) in an iron or earthenware pot, place a bowl of miso (a mixture of miso, mirin, sugar, and salt) in the center, and place salmon, milt, sujiko, tofu, konnyaku, vegetables, etc. around the kombu.

## Provider Information
provider : A Taste of Hokkaido" by Akiko Nambu

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