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Local Dishes in Kansai Area

Kamo nabe(Shiga)New

Kamo nabe(Big)

As winter arrives, migratory waterfowl arrive at Lake Biwa from Siberia. After their long journey, the birds are lean but soon fatten up to protect themselves from the winter cold. The meat of the ducks has a good texture and a sweet fattiness. A popular recipe in this area is a hot pot of duck meat cooked with tofu and leeks, Chinese cabbage, and other vegetables.

Ise udon(Mie)

Ise udon

 

Hako-zushi(Osaka)

Hako-zushi

Ikanago no kugi-ni(Hyogo)

ikanago no kugi-ni

Kaki-no-ha-zushi(Nara)

Kaki-no-ha-zushi(Nara)

Kyo tsukemono(Kyoto)

Kyo tsukemono(Kyoto)

Mehari-zushi(Wakayama)

mehari zushi

Funa-zushi(Shiga)

 Funa-zushi

This specialty of Lake Biwa is prepared from crucian carp that are fat with roe. The fish are cleaned (apart from the ovaries) and salted and left for at least a month, or as long as a year. The body cavities are then filled with a mixture of cooked rice and salt, packed into a vat and left to pickle for several months. The sour flavor of this preparation is considered the origin of modern-day sushi, which is made with vinegared rice. 

Botan nabe (Hyogo)

 Botan nabe

Because of its bright red color, wild boar meat came to be known by the poetic euphemism "peony" (botan). The boar meat, finely sliced, would be arranged in a flower shape on a platter, together with Chinese cabbage, carrot, burdock root, and mushrooms, before being cooked in a hot pot seasoned with miso. Wild boar hot pot made with miso was a dish prepared for infantry regiments during the Meiji era. 

 

Pictures and articles are cited from JAPAN'S TASTY SECRETS.

 

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