A popular nutritious dish of the old downtown Tokyo born in the Edo Period!
A delicacy dish of dojo born in the old downtown Tokyo in the Edo Period. Dojo has been a specialty of the Kanto area for a long time. This is a hot pot made by simmering boned and gutted dojo, and sliced gobo in warishita sauce, then dropping whisked eggs to finish up. Gobo removes the muddy smell of dojo, and eggs bring out the flavor of dojo. Yanagawa Nabe is made in a harmony with the simple flavor of dojo and sweet warishita sauce. There are several different stories of its origin of the name, and one says it came from the name of the restaurant which invented the dish, and the other says it came from the name of a river, Suigouyanakawa in Fukuoka. There is a similar hot pot called “dozeu (dojo) nabe” which also has dojo, but no gobo in it. Since dojo has good nutritional fortification, it is often eaten in summer to get over the summer heat.