Check out the local "fermented hotpot"! Fermented food tourism in winter that will warm you from the inside out

Fermented foods have many benefits, such as improving the intestinal environment, boosting immunity, and improving skin condition, as well as improving metabolism and warming the body. For this reason, cold regions have a variety of local fermented hotpots that use fermented foods. In this article, we will suggest winter fermentation tourism, where you can visit cold regions in the winter and warm up by enjoying local fermented hotpots.

[Hokkaido] Enjoy the taste of Ishikari nabe, a dish beloved since the Meiji era, at Kindaitei, the birthplace of the dish

When we think of fermented foods, the first thing that comes to mind is miso. Hokkaido in particular has a variety of local dishes that use miso, such as miso ramen and chanchanyaki. One of these is Ishikari nabe, a miso-based dish made with salmon and vegetables.

Kindaitei, which was founded in 1880 and is located in Ishikari City, Hokkaido, about an hour and 10 minute drive from New Chitose Airport, is said to be the birthplace of Ishikari nabe. During the Meiji period, Ishikari fishermen would put the salmon they caught in abundance in miso soup and eat it as a staff meal, but this was later adapted to be served to customers, and this is how Ishikari nabe began.

Amazingly, the charming wooden storefront remains the same as when the restaurant first opened. Despite the freezing temperatures and constant snowfall in winter, the restaurant has undergone repeated repairs and continues to serve Ishikari nabe in the same location since the Meiji era. There are only six private rooms in total, so you can relax and savor the salmon-focused course meal.

Kindaitei's Ishikari nabe is made with a broth made from white miso and kelp stock, and contains salmon meat, head and bones, onion, cabbage, green onion, chrysanthemum, tofu, and salmon roe, with a finishing touch of Japanese pepper to tighten the flavor. This is a hot pot made with locally produced ingredients, including fatty salmon and vegetables harvested in Ishikari City.

The miso, which greatly influences the taste of Ishikari nabe, is a special homemade miso that was mixed by the first female owner with the idea of "matching Ishikari nabe". The white miso, made from soybeans grown in Hokkaido, is characterized by a mellow sweetness without the sharp spiciness or saltiness that is typical of miso. The mild miso and Japanese pepper suppress the odor of the salmon, creating a hot pot packed with the flavor of the ingredients.

From the first female owner to the current fourth-generation female owner, everything has been handed down from the miso production method to the seasoning and the ingredients that go into Ishikari nabe. Ishikari nabe, which has been loved since the Meiji era and remains unchanged since the restaurant first opened, is a must-try dish in Hokkaido in the winter.

Kindai-jeong

[Akita] Enjoy Akita's fermented foods in their entirety along with Shottsuru hotpot

Shottsuru is a traditional fermented food of Akita. Shottsuru is a fish sauce made by salting sandfish, a fish caught in the seas off Akita, in a barrel and aging it for over a year. It has a deep, rich flavor and is called one of the "three great fish sauces in the world" alongside Thai nam pla and Vietnamese nuoc mam.

In Akita Prefecture in the early Edo period, a large amount of sandfish was caught, so fishermen's homes almost always had homemade shottsuru, which was used instead of soy sauce, which was a luxury item at the time. The most popular dish that uses shottsuru is "shottsuru nabe," which combines shottsuru and sandfish.

Shottsuru nabe is also a popular menu item at Irori-ya, an izakaya restaurant serving local Akita cuisine located in a corner of Kawabata, Akita's most popular shopping district.

The main ingredients are several large whole sandfish filled with eggs, Chinese cabbage, green onions, tofu, mushrooms, etc. The seasoning is simple, consisting of only water and shottsuru, but because shottsuru itself is rich in the umami component glutamic acid, the hot pot turns out surprisingly rich. The shottsuru's unique, slightly peculiar flavor is addictive.

Another popular dish is the tomato-based "Shotsuru Pizza," which uses shottsuru as a secret ingredient. It also contains "Iburi-gakko," another fermented food representative of Akita, as an ingredient, making it a menu item that allows you to enjoy two of Akita's most representative fermented foods at once.

Upon entering the restaurant, there is a large U-shaped counter surrounding the hearth, where Akita's local cuisine, such as skewers and charcoal grills, are being cooked one after another. If you order some local Akita sake, you can enjoy Akita's fermented foods to your heart's content.

Iroriya

[Ishikawa] Ishiru Nabe, a dish full of the delicious flavor of squid, beloved on the Noto Peninsula

In the Noto region of Ishikawa Prefecture, a fish sauce called "Ishiru (Ishiri)" has been popular for a long time. Ishiru is mainly made from squid innards, sardines, mackerel, etc., and like Akita's shottsuru, it is salted and fermented for over a year. In particular, Ogi Port on the Noto Peninsula is one of the leading ports in the country for squid landings, and it seems that the large amount of squid caught has been used to make ishuri since ancient times.

Located about a five-minute drive from Mitsukejima, a symbol of Noto, Restaurant Hamanaka serves many dishes made with Noto ingredients, including Noto beef steaks. Ishiru nabe is their signature dish.

In the Noto region, when serving ishuru hotpot, they often use a large scallop shell instead of a pot, and it is also called "Ishiru shellfish grilled". At Restaurant Hamanaka, it is served in a scallop shell, as shown in the image above. By the way, it is also unique in that scallops are not used as ingredients in the hotpot.

The soup stock, which contains Ishiru, contains slices of "Funato-ika", a local specialty of Ogi Port, made by flash-freezing freshly caught squid on board a ship, as well as seasonal vegetables such as Chinese cabbage and green onions. With just one bite, you can fully enjoy the rich flavor and umami of the squid. Ishiru, which is made from squid, is known for being milder and tastier than you might imagine.

The Ishiru Nabe set meal also comes with sashimi of freshly caught locally caught fish, so it is also recommended if you want to enjoy Noto's seafood.

Also, in households in the Noto region, Ishiru is often used instead of soy sauce, and is used to flavor a variety of dishes, such as simmered vegetables and fried rice. Ishiru is easily available at supermarkets in Noto, so it's a great idea to buy some as a souvenir.

Restaurant Hamanaka

If you travel to a cold area in the winter and try the fermented hotpot that is loved in that area, you are sure to warm your body and soul even more. Why not take a step further from a food-oriented trip and enjoy fermentation tourism that focuses on fermented foods?