Yanagawa Nabe (Yanagawa Nabe) - Yanagawa Nabe

Japanese: 柳川なべ(柳川鍋) - やながわなべ

A type of loach dish. A shallow clay pot is lined with burdock root, and loaches, cut open and with their heads and bones removed, are arranged on top in a chrysanthemum shape, then a sauce made from soy sauce, sake, sugar, etc. is poured over and the dish is simmered until it is covered in egg. It is said to have been named after the clay pot produced in Yanagawa, Chikugo (Fukuoka prefecture) that was used, but the origin of the name is unclear. According to Morisada Manko, boneless loach nabe began in the early Bunsei era (1818-30), when a certain Yorozuya merchant in Minami Tenma-cho, Edo, cut loaches into pieces, boiled them in a pot, and began selling them.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

ドジョウ料理の一種。浅い土なべに笹搔（ささがき）ゴボウを敷き，その上に開いて頭や骨をとったドジョウを菊花形に並べ，しょうゆ，酒，砂糖などを合わせた割下（わりした）を注いで煮込み，卵とじにする。筑後柳川(福岡県)産の土なべを使ったための名などとするが，語源ははっきりしない。《守貞漫稿》によると，文政(1818‐30)初年に江戸南伝馬町の万屋某なる者がドジョウをさいてなべ煮して売り出したのが骨抜きドジョウなべの始まりだという。

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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