Ishikari Nabe - Ishikari Nabe

Japanese: 石狩なべ - いしかりなべ

…In recent years, due to the concentration of population in cities and the diversification of restaurants, the number of restaurants serving local cuisine has increased dramatically in large cities, making it possible to experience local specialties and dishes without leaving the city. However, on the other hand, the original simplicity of local cuisine is gradually being lost. [Shinichi Suzuki]
[Main regional dishes in Japan]

【Hokkaido】
Ishikari nabe is a dish made by arranging salmon fillets and bones with vegetables and tofu, seasoning it with kelp stock, soy sauce, sugar, etc., and boiling it. It is also called Tokachi nabe.

From [Salmon]

…Raw salmon is best served teriyaki, fried, meunière, or stewed in wine. Particularly fresh salmon is lightly salted and firmed before being sliced and served marinated or with lemon vinegar. Hotpot dishes using salmon as the main ingredient are popular in Hokkaido, and are called Ishikari nabe and Tokachi nabe. As for processed foods other than salted and canned salmon, smoked salmon is also an indispensable choice. …

*Some of the terminology used in reference to "Ishikari Nabe" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…近年，人口の都市集中や飲食店の多様化などによって，大都市には郷土料理店が激増し，いながらにして各地の名物や料理に接しうるようになったが，その反面，郷土料理本来の素朴さは失われつつあるのが現状である。【鈴木晋一】
〔日本のおもな郷土料理〕

【北海道】
石狩なべサケの切身やあらに野菜や豆腐を配し，コンブだしをしょうゆ，砂糖などで調味して，煮て食べる。十勝なべとも呼ぶ。…

【サケ(鮭)】より

…生ザケは照焼き，フライ，ムニエル，ブドウ酒煮などがよく，とくに鮮度のよいものは薄く塩をふって身をしめてからそぎ作りにし，マリネにしたり，レモン酢で食べたりする。サケを主材料とするなべ料理は北海道で広く行われ，石狩なべ，十勝なべなどと呼ばれる。塩蔵品，缶詰以外の加工品では，スモークサーモンも逸することができない。…

※「石狩なべ」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典第２版について | 情報

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