Ishikari River Classic · Salmon Miso Hot Pot
Ishikari Nabe
Photo: naotakem / Wikimedia Commons · CC BY 2.0
The traditional finishing touch is a pinch of sansho pepper, whose citrusy tingle cuts through the richness of the salmon and miso.
Fresh salmon chunks and bones are simmered with cabbage, daikon, potato, leek and tofu in a miso-flavored broth, traditionally finished with a sprinkle of sansho pepper; some cooks add a pat of Hokkaido butter.
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 — 3443 dishes from 118 countries.
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