Dozeu Nabe

Dozeu is the old Tokyo way of saying dojo, which means loach. Centered on Asakusa, this hotpot has been loved for generations: prepared loach is simmered in a shallow iron pan with a sweet and savory broth, then topped with a generous heap of chopped spring onion. It has been cherished since the days of old Edo as a stamina building dish for ordinary people.

Highlights

- The tender texture of loach simmered in a shallow iron pan - The use of a mountain of spring onion along with chili powder and Japanese pepper - A history that includes long established shops over two centuries old - Comparing it with yanagawa nabe, a version bound with egg

Enjoying the Seasons

During the midsummer dog days there was a custom of eating it, alongside eel, as a nourishing dish to beat the heat. In winter the piping hot pot warms you from the core. Whether you eat the spring onion just as it wilts or simmer it thoroughly changes the flavor, which is part of the fun.

Access and Basic Information

- Long established specialty shops are scattered around Asakusa - Within walking distance of Asakusa Station on the Ginza line - Many shops let you order a single portion - Some shops let you relax on tatami seating

A Quick Tip

Rather than adding all the spring onion at once, top it up little by little as it cooks to enjoy the aroma longer. A sprinkle of Japanese pepper sharpens the flavor.