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. It is also registered as a Nara dish in the Ministry of Agriculture, Forestry and Fisheries collection of local cuisines.

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. Dairy products arrived from Tang China in the Asuka era and dairy cows were kept at court, which is regarded as the beginning of Japan milk culture, and the practice of monks simmering chicken in milk is passed down as the prototype of Asuka-nabe. Its present form as a specialty dish was devised in Asuka in the early Showa period. 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. Asuka village has long-established eateries that feature Asuka-nabe, and the hot pot is often served as a course or set meal, so ordering as a group is the usual approach. 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 and preparing the pot can take time, it is reassuring to reserve or confirm business status in advance.

Practical Travel Notes

• Since Asuka-nabe is a warming dish, it suits an autumn or winter dinner especially well when mornings and evenings are chilly. A good flow is to tour the tombs and Asuka-dera by bicycle during the day, then warm up with the hot pot in the evening.
• During the spring and autumn sightseeing seasons, when Asuka village bustles with cherry blossoms and red spider lilies, eateries get crowded, so aim for right after opening for lunch, or an early time slot or advance reservation for dinner.
• As a budget note, it is often served as a set or course rather than a single item, so expect a somewhat higher total than an a la carte dish.
• In Asuka village, besides Asuka-nabe you can also enjoy dishes using local rice and Yamato vegetables, and meals using ancient rice. Combining it with historic sites such as the Ishibutai Tomb, Takamatsuzuka Tomb, and Asuka-dera lets you savor the history and food of Asuka in a single day.

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. If touring the village by rental bicycle, choosing an electric-assist model makes travel much easier since there are some uphill stretches.