東京都·郷土料理
Dozou Nabe (Loach Hot Pot)
Simmered in a shallow iron pot and served with plenty of green onions, this dish is a delicacy for the common people of Edo, with bones so soft they are edible. It is said that this dish, which involves simmering loach in a sweet and savory sauce (warishita), was originated in Komagata, Asakusa, around the year 1804 (Bunka 1). The long-established restaurant 'Komagata Dozeu' was founded in 1801. The practice of spelling 'dojo' as 'dozeu' was an idea by the first proprietor, Echigoya Sukeshichi; when the shop suffered a major fire, he had the name changed to three characters because four characters were considered unlucky. This became popular and other shops began to imitate it. In an era when meat was not consumed, the nutritious loach served as a vital source of strength for the common people.
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