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Image Source : Tamba Sasayama City
- Main lore areas
Tanba Sasayama City
- Main ingredients used
wild boar meat, Chinese cabbage, burdock root, leek, carrot, mountain yam (taro), grilled tofu
- History/origin/related events
Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild boar meat and seasonal vegetables simmered in a broth based on a combination of white and red miso.
It is said to have originated around 1908, when the 70th Infantry Regiment of the Army was stationed in Sasayama Town, Taki County, and the meat of wild boar captured during training was put into a miso soup and eaten, or brought to ryokan (Japanese inns) and made into a miso-based nabe. In 1931, the predecessor organization of the Sasayama City Chamber of Commerce and Industry solicited lyrics for a folk song, "Sasayama kouta," and the lyrics that were selected used the term "botan-nabe" instead of "ino-nabe. The folk song "Dekansho-bushi" from Tanba-Sasayama also includes the words "Botan-nabe, where a boar (shishi) jumps into the inn in Tanba as snow flutters in and out of the inn. It is said that local ryokan eventually got the idea from the phrase "botan-nabe," and began to arrange wild boar meat like peony petals on a plate and serve it to their customers.
- Opportunities and times of eating habits
Mainly served in winter, at New Year's and when guests arrive.
- How to eat
Boar meat and vegetables are boiled in a broth made from kombu (kelp) and bonito, and a combination of white and red miso. Sprinkle with powdered pepper to taste. The taste and umami of wild boar meat varies depending on the part of the meat, so use the part you prefer. Wild boar meat is also sometimes barbecued.
- Efforts for Preservation and Succession
The "Wild Boar Festival" is held once a year under the auspices of the Tamba Sasayama Commerce and Industry Association. The festival includes a wild boar race and sales of creative wild boar meat dishes. In addition, there are 40 restaurants serving botan nabe (as of 2021).