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Ishikari Nabe — traditional dish from Sapporo, Japan
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥450kcal
💪38gProtein
🌾25gCarbs
🥑20gFat
🌿6gFibre
⚖️600 gServing

* Per serving · 600 g. May vary.

Allergens

🐟 Fish 🫘 Soy

Ishikari Nabe

How to order / say it
Say it 石狩鍋 — [ee-shi-ka-ree nah-beh]
Order I'd like an Ishikari Nabe, please.
Locally 石狩鍋をお願いします。
Say locally

A hotpot stew with fresh salmon and vegetables, flavored with miso.

Why try it?

Celebrated in Sapporo for its use of fresh Hokkaido salmon, Ishikari Nabe is a warm comfort food that speaks to the resource-rich nature of the region, enjoyed during cold winters.

How it tastes

The broth is savory with a subtle sweetness, combining miso with salmon's tenderness, enhanced by the freshness of accompanying vegetables and tofu.

Origin & History — first documented: 1870

This dish originated around the late 19th century in the Ishikari region near Sapporo, as a fisherman's stew that maximized the region's abundance of salmon.

Recipe

Ingredients

  • 🐟 300 g salmon fillets
  • 150 g tofu
  • 🥕 200 g napa cabbage
  • 🥣 50 g miso paste
  • 🥣 700 ml dashi broth
  • 🥕 100 g shiitake mushrooms
  • 🥕 100 g daikon radish
  • 🥕 100 g carrot

Method

  1. 1 Prepare dashi broth with miso.
  2. 2 Add salmon and vegetables to the broth and simmer.
  3. 3 Serve hot with tofu and additional toppings as desired.

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All Asia recipes — Japan — Sapporo — Ishikari Nabe
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