Ishikari Nabe Salmon Hot Pot

Ishikari nabe is a hot pot that represents Hokkaido, starring salmon prepared in a miso base. It takes its name from the Ishikari River up which salmon swim to spawn, and is said to have been spread to the wider world by a restaurant near the river mouth. Salmon flesh and trimmings, tofu and plenty of vegetables are simmered in a kelp stock miso soup, warming the body to the core in cold winter.

Highlights

- A miso base broth infused with rich savor from the salmon flesh and trimmings - Plenty of vegetables such as tofu, onion, daikon radish and green onion - Each household adds depth with hidden touches of sake lees, butter or milk - The traditional way of finishing with a sprinkle of sansho pepper to lift the aroma

Enjoying the Seasons

Autumn into winter, when salmon comes into season, is the true time for ishikari nabe, and gathering around a large pot to savor it piping hot is the heart of the experience. Gathering around a steaming pot in the deep snow season warms both heart and body. Adding rice or udon at the end to enjoy the broth that has drawn out the savor is also recommended.

Access and Basic Information

- Area: enjoyed at local cuisine restaurants in Ishikari and around Sapporo - Access: the founding long established restaurant remains near the Ishikari River mouth - Price range: varies by shop, from about 1500 yen per serving - Note: a classic winter hot pot also made in homes

A Quick Tip

Since the salmon trimmings also yield good stock, it is best to enjoy not just the flesh but the broth as well. A single sprinkle of sansho pepper at the finish lifts the aroma of the miso even further.