Ishikari River Classic · Salmon Miso Hot Pot
Ishikari Nabe
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A whole knob of Hokkaido butter is dropped in right before serving, melting into the miso broth so the last spoonfuls taste richer than the first.
Fresh salmon chunks and bones are simmered with cabbage, daikon, potato, leek and tofu in a miso-flavored broth, finished with a pat of local butter stirred in tableside.
Why it's made this way: Named for the Ishikari River, historically one of Japan's great salmon-spawning rivers and central to Ainu fishing life, the dish began as a simple pot fishermen cooked from the day's catch and has since become Hokkaido's signature cold-weather hot pot.
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Part of World of Street Food — 3248 dishes from 118 countries.
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