Local specialties
Botan Nabe
- 28Hyogo
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- 28Hyogo
Dish log
A Tamba-Sasayama hot pot in which wild boar meat and seasonal vegetables are simmered in a blend of red and white miso.
Dish profile
About this dish
- Main ingredients
- wild boar meat, napa cabbage, burdock root, green onion, carrot, yama-no-imo (satoimo, i.e. taro), yaki-dofu (grilled tofu)
- History and origin
- Its origins are said to include the Army's 70th Infantry Regiment, stationed in Sasayama Town around 1908, putting the meat of wild boar caught during training into miso soup. It was at first called "ino-nabe"; in the Showa era the word "botan nabe" was used in the lyrics of a folk song, and ryokan serving cuisine reportedly began arranging boar meat like the petals of a peony (botan).
- When it is eaten
- A dish for entertaining, served mainly in winter, at New Year and when guests visit.
- How it is eaten
- Boar meat and vegetables are simmered and eaten in a broth of dashi made from kombu and katsuobushi blended with white and red miso, with powdered sansho sprinkled on to taste.
Sources
- ぼたん鍋 兵庫県 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
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- PorkPork: no direct clue found (absence is not confirmed)
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