This is a regional hot pot originally from Hokkaido. It includes unsalted salmon, and the soup is flavored with miso.
Kani means crab, and so the purpose of this nabe is to enjoy crab. It is usually popular in the wintertime which is the season for harvesting crabs. Prices of the crabs vary, depending on its type. The most expensive type is called Taraba-gani.
(Photo Copyright: ©Hokkaido Tourism Organization/© JNTO)
Kamo means duck. This pot includes slices of duck meat which is cooked together in broth with vegetables and tofu. After finishing the meat and vegetgables, it is recommended to have soba added in the soup to finish off the meal.
This nabe is originated from the Northern part of Japan. Kiritampo are roasted sticks of rice, which they add into this nabe. Other ingredients are chicken, burdock, maitake mushroom and satoimo potatoes.
Ankou is Monk fish. The liver is especially delicious, and is used to make the soup.
Fugu is blowfish. You lightly dip the fish into the hot soup before eating.
Kaki is oyster. Hiroshima prefecture is especially famous for their oyster where it is highly harvested.
Kinoko is mushroom. Mushrooms are harvested especially in the fall.
Motsu are beef or pork offal, which creates a great broth. This style of nabe is originated from Fukuoka prefecture.
This is a type of hot pot often eaten by sumo wrestlers. Because they eat it so often, the ingredients and flavors change frequently.
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