Ishikari nabe is a local dish named after the Ishikari River, a place where the salmon returns for breeding.
In this dish is a healthy mix of salmon meat and bones, tofu, and vegetables stewed in miso soup made from a seaweed broth. Using Hokkaido produce, this local delicacy is filled with the mouthwatering tastes of Japan's northernmost prefecture.
Come feel full and happy with Ishikari nabe
When you think of Hokkaido cooking, you can't forget Ishikari nabe (salmon soup hotpot), Jingisukan (grilled mutton dish), and Chan Chan Yaki (grilled salmon with vegetables). One of these dishes, Ishikari nabe was created in Ishikari City of Hokkaido Prefecture.
The dish was named after the Ishikari River, a place where the salmon returns for breeding. This mouth-watering recipe is filled with salmon meat and bones, tofu, onions, cabbages, Japanese radishes, shiitake mushrooms, carrots, leeks, and other vegetables stewed in miso soup made from a seaweed broth.
Sprinkling Sansho Japanese pepper on top of the nabe is the best way to minimize the strong fishy smell and create a perfect balance between the aroma of the salmon and miso. This balance is only possible because of how the salmon is stewed raw in the miso without being salted!
Rumors have it that Ishikari nabe was first served at "Kindaitei", a restaurant near the mouth of the Ishikari River. This history filled restaurant (opened in 1880) introduced to the rest of us a nabe that local Meiji Period fishermen used to eat.
Ishikari Nabe (Salmon Soup Hotpot)
- Ishikari City, Hokkaido Prefecture