北海道·郷土料理
Ishikari Nabe
The aroma of miso and salmon rises with the steam from the bubbling pot. Chunks of salmon, tofu, and vegetables soak up the rich miso broth, warming you to your core, especially on cold days. The name is derived from the Ishikari River, where salmon migrate upstream. It is said that it originated as a meal for Ishikari fishermen, who would toss fresh salmon and scraps into miso soup to celebrate a large catch. The restaurant 'Kindaitei,' founded in 1880, is credited with introducing it to the world as a formal dish, and it spread nationwide after being served to spectators of dragnet fishing. It is a winter delicacy born from Hokkaido's salmon culture.
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