In a survey, about 70% of people answered "hot pot" when asked "what food they often eat in winter," making it one of the foods they crave in winter. Favorite hot pots include "sukiyaki," "motsunabe," and "mizutaki," but this time we'll be looking at delicious hot pots from around the country and introducing the results of a search for "unique local hot pots."
The first place is TokyoLoach hotpotAs the name suggests, this hot pot dish is made with boiled loach and is a popular local dish from the Edo period, known as a stamina dish that rivals eel.
The second place winner is also from Tokyo:Negima hotpot" is ranked. This hotpot, written in kanji as "negi tuna nabe" (green onion tuna hotpot), is a dish that perfectly combines the flavor of green onions with the tuna.
The third place is Hiroshima Prefecture's "Fine sake hotpotThis local hotpot was created at a sake brewery in Saijo City, one of Japan's three major sake-producing areas, and is known for its light flavor, making it a popular dish to beat the heat in the winter.
The top 10 also included a variety of local hotpots, from those made with ingredients unique to the area to those whose taste you can't imagine from their names.
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