Asuka-nabe: The Milk Hot Pot of Asuka Village

Asuka-nabe is a local dish of Asuka village in which chicken and vegetables are simmered in milk and broth. It traces back to the dairy culture said to have arrived in the Asuka era, and is told to have begun as something monks ate for nourishment. The mellow, rich milk broth can be enjoyed alongside the ancient atmosphere of the Asuka landscape.

Highlights

The greatest feature of Asuka-nabe is its mellow, creamy broth made with milk. Ingredients such as chicken, napa cabbage, and green onion are wrapped in a gentle flavor, creating a unique deliciousness that is neither Western nor Japanese. Against the backdrop of dairy products arriving in the Asuka era, the present form was devised in the early Showa period as a specialty of Asuka. Tasting it after touring ancient sites such as the Ishibutai Tomb and Takamatsuzuka Tomb makes the story of this hot pot feel even closer.

Enjoying the Seasons

Warming you from the core, Asuka-nabe is especially recommended in the harsh cold of autumn and winter. Adding plenty of local seasonal vegetables lets you enjoy flavors that change with the seasons. To finish, adding rice or udon lets you savor every bit of the milk broth. After tiring your legs touring the tombs, a warm hot pot soaks right in.

Access and Basic Information

You can taste it at eateries in and around Asuka village. It is reachable from Kintetsu Asuka Station and Kashiharajingu-mae Station, and touring the ancient sites by rental bicycle is the usual approach. Because serving shops are limited, it is reassuring to confirm their status in advance.

A Quick Tip

Since the milk broth separates easily when boiled too hard, the trick is not to simmer it too vigorously. If you do not mind dairy, the broth that remains at the end is concentrated in savor and well worth finishing.