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Kaki no dotenabe ｜ Our Regional Cuisines

  • Hiroshima Prefecture

    Kaki no dotenabe

Kaki no dotenabe

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  • Main lore areas

    Hiroshima City, Etajima City, Miyajima, Kure, Ondo area, etc.

  • Main ingredients used

    Oysters, tofu, red miso, white miso, shiitake mushrooms, enoki mushrooms, carrots, garland chrysanthemums, green onions, thread konnyaku

  • History/origin/related events

    There are three origins of the name of "oyster Dote-nabe". The first is that miso is coated on the inside of the pot like a bank. The second is that Chokichi Dote was the inventor of this nabe dish. The third is said to be because oyster boats that transported oysters from Hiroshima to Osaka during the Edo period served the nabe on the river bank. The characteristic feature of this way of eating is that the taste is adjusted by breaking up the miso paste coated on the edge of the nabe. Hiroshima Prefecture ranks first in the nation in oyster production, accounting for more than half of the nation's total production (according to "Fishery and Aquaculture Production Statistics" by the Ministry of Agriculture, Forestry and Fisheries in 2020). The history of oyster eating in Hiroshima is long, with shells excavated from shell middens indicating that people have been eating wild oysters since the Jomon and Yayoi periods. It is also believed that aquaculture began in the 1500s and 1600s. The bay in this area has all the right conditions for oyster cultivation: calm waves and moderate tidal currents, rivers flowing into the bay creating a layer that dilutes the salt concentration in the seawater during the rainy season and summer, and nutrients flowing into the bay from the Chugoku Mountains. Hiroshima's oysters are characterized by their large size and rich flavor, but they are also popular not only for their delicious taste but also for their safety, as the prefecture has its own food sanitation ordinance.

  • Opportunities and times of eating habits

    Oysters, which are in season from January to February, are enjoyed as a local winter dish at restaurants and homes. It is also popular among tourists.

  • How to eat

    Spread a mixture of white miso, red miso, sake, mirin, and sugar on the edge of the earthenware pot so that it forms a bank. Place a core of Chinese cabbage on the bottom of the pot to prevent it from burning, then add ingredients such as white onion, Chinese cabbage, shiitake mushroom, enoki mushroom, thread konnyaku, carrot, tofu, etc. Finally, top with oyster. Add broth and heat, then break up the miso paste and adjust to taste as desired. It is a popular way to eat oysters, along with grilled oyster shells and fried oysters.

  • Efforts for Preservation and Succession

    Many local restaurants serve it as a winter delicacy, and sometimes a "Let's Eat Hiroshima's Specialty, Oyster Dote-nabe" campaign is launched or tasting events are held. A local manufacturer sells "oyster dote-nabe stock," making it easy to enjoy dote-nabe at home. Dote-nabe is also included in school lunch menus as an opportunity to learn about local cuisine.

RECIPE

Ingredients (For 4 persons)

  • Oyster 300g
  • tofu 1
  • fresh shiitake mushroom 4 pieces
  • enoki mushrooms 1 bag
  • carrot 1／3 of a carrot
  • garland chrysanthemum 1 bag
  • Chinese cabbage 1／4 share
  • soup stock a little to taste
  • white onion 2 sprigs
  • konnyaku thread 1 bag
  • [Seasoning] Aka-miso (red miso) 100g
  • [Seasoning] Shiro-miso 100g
  • [Seasoning] Sake 1 tsp
  • Mirin (sweet cooking rice wine) 1 tsp
  • sugar 1 tsp

How to cook

  • 1. Wash oysters in lightly salted water, rinse and drain.

  • 2. Cut white onion into diagonal slices, garland chrysanthemum and Chinese cabbage into 3 cm pieces, and fresh shiitake mushrooms into decorative slices. Cut konnyaku into bite-size pieces. Cut carrots into flower shapes and boil them. Cut off the root of enoki mushrooms and cut into bite-size pieces. Cut tofu into bite-size pieces.

  • 3. Mix 【Ingredients】and spread on the edge of the earthenware pot as a bank.

  • 4. Place the kumquat core on the bottom of the pot, arrange the remaining ingredients in a colorful manner, place the kaki in the center, add the broth, and heat. When it comes to a simmer, serve with the 3 ingredients.

Recipe Arrangements

provider : "A Collection of Hiroshima Prefecture's Flavor Dishes to Pass Down and Preserve" (Hiroshima Nutrition Education and Health Promotion Executive Committee)

Recipes vary depending on the region and home.

This recipe video has been partially arranged to make it easier to cook at home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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