Local specialties
Kaki no Dote Nabe
- 34Hiroshima
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- 34Hiroshima
Dish log
A Hiroshima hot pot in which oysters are simmered while breaking down miso spread like an embankment (dote) around the rim of the pot.
Dish profile
About this dish
- Main ingredients
- oysters, tofu, red miso, white miso, shiitake mushrooms, enoki mushrooms, carrot, shungiku (garland chrysanthemum), green onion, ito-konnyaku (konjac noodles)
- History and origin
- There are three theories about the origin of the name: that miso is spread around the inside of the pot like an embankment; that it is named after its inventor, Dote Chokichi; and that in the Edo period the oyster boats that carried Hiroshima oysters to Osaka served the hot pot on the riverbank (dote). Oysters have been eaten in Hiroshima since the Jomon and Yayoi periods, and cultivation is thought to have begun in the 1500s-1600s.
- When it is eaten
- A winter local dish for enjoying oysters, which are in season in January-February; it is eaten at home and in restaurants and has also been included in school lunches.
- How it is eaten
- White and red miso mixed with sake, mirin and sugar is spread around the rim of an earthenware pot, and vegetables, tofu and oysters are added and simmered in dashi. It is eaten while breaking down the miso on the rim to adjust the flavor to taste.
Sources
- かきの土手鍋 広島県 | 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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- Gluten-freeNo direct clue found (this does not mean suitable)
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Shows whether pork or alcohol (mirin or sake) appears in the dish name or editorial description. No clue does not confirm absence or religious suitability.
- 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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