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Inobuta nabe (Inobuta Hot pot) ｜ Our Regional Cuisines

  • Yamanashi Prefecture

    Inobuta nabe (Inobuta Hot pot)

Inobuta nabe (Inobuta Hot pot)

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  • Main lore areas

    Mitomi Area etc.

  • Main ingredients used

    Inobuta meat, Napa cabbage, Enoki mushrooms, Fresh shiitake mushrooms, Shimeji mushrooms, Shungiku (edible chrysanthemum leaves), Miso, Sesame oil

  • History/origin/related events

    Yamanashi Prefecture, comprising 80% forested areas, has a history of consuming game dishes through hunting. Particularly in the Mitomi region, upstream of the Fuefuki River, hunting has been prevalent since ancient times, and wild boar, in particular, was commonly eaten. After World War II, breeding "Inobuta", a crossbreed of male wild boar and female domestic pig, was encouraged. "Inobuta Nabe" is a hot pot dish that includes Inobuta meat in sesame miso soup, cooked with plenty of locally sourced vegetables and mushrooms. Inobuta meat lacks the gamey odor of boar, has a refreshing taste with sweetness and richness in its fat. It is tender compared to pork, and its flavorful lean meat is a distinctive feature. Additionally, it contains about 20% more protein and is lower in fat than pork. Due to its high nutritional value and warming properties, it is considered stamina-boosting cuisine. Breeding Inobuta is challenging, requiring longer periods than pigs, meticulous management to prevent diseases and stress. Capturing wild male boars and the effort to acclimate them to human interaction pose additional challenges due to their nervous nature. The breeding process, including pairing and timing for mating, also demands experience.

  • Opportunities and times of eating habits

    Inobuta meat is now available year-round due to advancements in breeding practices and improvements in refrigeration and freezing facilities.

  • How to eat

    Bring sesame miso soup to a boil in a pot, add Inobuta meat and cook until done, then add chopped vegetables and simmer while eating.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Yamanashi Prefecture has selected Specialty Yamanashi Foods, which is a further refined list of 47 representative items from the regional food collection of 176 items called Yamanashi's Food. These selections are part of the efforts for the continued inheritance to the next generation. In the Mitomi region, you can enjoy these specialties at eateries, guesthouses, roadside stations, and more. Some examples include "Inobuta Houtou" and "Inobuta Ramen".

RECIPE

Ingredients (4 servings)

  • Inobuta meat 300g
  • Napa cabbage 500g
  • Enoki mushrooms 100g
  • Fresh shiitake mushrooms 4
  • Shimeji mushrooms 100g
  • Shungiku (edible chrysanthemum leaves) 50g
  • [Seasoning A (Sesame Miso Soup)] Dashi (=Japanese soup stock) 2 1／2 cups
  • [Seasoning A (Sesame Miso Soup)] Miso 80g
  • [Seasoning A (Sesame Miso Soup)] Sugar 1 tbsp. and more
  • [Seasoning A (Sesame Miso Soup)] Sesame oil A little
  • [Seasoning A (Sesame Miso Soup)] Shichimi togarashi (Japanese seven-spice blend) A little

How to cook

  • 1. Combine seasoning A in a pot, and once it comes to a boil, add Inobuta meat.

  • 2. Once the meat is cooked, add vegetables cut into bite-sized pieces, and simmer while eating.

provider : "Yamanashi no Shoku Marugoto Taiken Handbook" (Yamanashi Local Food Whole Experience Handbook)

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.

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