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Kajiya Nabe ｜ Our Regional Cuisines

  • Hyogo Prefecture

    Kajiya Nabe

Kajiya Nabe

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  • Main lore areas

    Miki City

  • Main ingredients used

    Octopus, Eggplant

  • History/origin/related events

    Miki City, known as the birthplace of metalworking in Japan, has its origins dating back approximately 1,500 years. The town has produced skilled craftsmen alongside the development of blacksmithing. "Kajiya-nabe" (blacksmith's hot pot) is said to have been favored by blacksmiths to boost their energy during the summer. During the Meiji and Taisho eras, it originated when itinerant merchants came to the village, selling octopus caught off the coast of Akashi and eggplants in season, which were then simmered in dashi and soy sauce. It was appreciated for cooling the overheated bodies of the artisans who worked with fire. While it fell out of favor for a time, around 1990, it was reevaluated as a regional specialty and became available for consumption in the city, although it is not currently offered in restaurants.

  • Opportunities and times of eating habits

    The peak season for the main ingredient of "Kajiya-nabe," which is octopus, is from June to August. Particularly, late July is considered to have the best flavor as the octopuses are gathering strength and nutrients in preparation for spawning.

  • How to eat

    Combine dashi (Japanese soup stock), mirin(sweet rice sake), sake, soy sauce, and sugar to create a simmering broth. Once it comes to a boil, add octopus and eggplant, then simmer until cooked through.

  • Efforts for Preservation and Succession

    (Outline of the traditions, the preservation society, social media use, modern approaches at commercialization)
    At Michi-no-Eki Miki, they offer "Kajiya Nabe Gourmet," an adaptation of Kajiya Nabe featuring dishes like Sukiyaki-style, Kajiya Nabe Tendon, and Kajiya Nabe Curry.

RECIPE

Ingredients (4 servings)

  • Octopus 1／2
  • Eggplant 4
  • [Warishita(Soup Soy Sauce)] Soy sauce 100cc
  • [Warishita(Soup Soy Sauce)] Water 100cc
  • [Warishita(Soup Soy Sauce)] Mirin(sweet rice sake) 150cc
  • [Warishita(Soup Soy Sauce)] Sugar 4-5 tbsp.

How to cook

  • 1. Cut the octopus into bite-sized pieces. (If using raw octopus, place in boiling water to cook first and reserve 100c boiled water for the broth instead of regular water listed above.)

  • 2. Cut the eggplant into small pieces.

  • 3. Once the mixed ingredients come to a boil, add the octopus and eggplant. Simmer over medium heat.

provider : Izumi Association in Hyogo Prefecture

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

TEL : 03-3502-8111

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