Local specialties
Ishikari Nabe
- 01Hokkaido
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- 01Hokkaido
Dish log
A hot pot dish from the Ishikari region of Hokkaido in which chunks and trimmings of salmon are simmered with vegetables in kombu dashi and seasoned with miso.
Dish profile
About this dish
- Main ingredients
- salmon, cabbage, daikon radish, miso
- History and origin
- It is said to be a fishermen's dish born in Ishikari Town at the mouth of the Ishikari River, known for its salmon; fishermen are said to have celebrated big catches by putting chunks and trimmings of salmon into a pot of miso soup and eating it. Around the Showa 20s (1945-1954), it was served to tourists who gathered to watch salmon beach-seine fishing, gained a good reputation, and is said to have become known nationwide.
- When it is eaten
- A staple winter hot pot for warming the body in the cold winter. Originally a fishermen's dish, it is now also established as home cooking.
- How it is eaten
- It is simmered in a large pot and eaten while hot, sprinkled with sansho pepper to finish. Some households top it with ikura (salmon roe) at the end or add butter for flavor.
Sources
- 石狩鍋 北海道 | うちの郷土料理：農林水産省 · Ministry of Agriculture · Source checked 2026-10-12
Recipes vary by region and household. This is not ingredient, allergy, or dietary guidance for a specific restaurant.
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- VegetarianNo direct clue found (this does not mean suitable)
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- HalalNo direct clue found (this does not mean suitable)
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- PorkPork: no direct clue found (absence is not confirmed)
- Alcohol (mirin / sake)Alcohol (mirin / sake): no direct clue found (absence is not confirmed)
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