和歌山県·海鮮
Kue Hot Pot (Shirahama)
The king of winter delicacies enjoyed at a hot spring inn—the Kue hot pot is a winter specialty of Shirahama Town, featuring a luxurious use of the high-end Kue fish. Kue is a member of the large grouper family that can exceed one meter in length; it is highly prized as a luxury fish because it grows slowly and catches are infrequent. The peak season is from autumn to winter. The rich broth extracted from the fish bones spreads a deep umami throughout the entire pot, allowing you to enjoy every bit of flavor right up to the final rice porridge (zosui). Another charm is that you can savor everything from the skin and flesh to the fish bones. With its elegant fat, elastic white meat, and nutrient-rich broth, surrounding yourself with a hot pot in a warm hot spring inn will soothe both your heart and body. It is a luxury you must experience if you visit Shirahama in winter.
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