The Maker Speaks
Ishikari-nabe
The Popular Local Food in the Ishikari District
The Popular Local Food in the Ishikari District
Hi, everyone. I'm so glad you are here with me. I'm talking about Ishikari-nabe now. What is it? It's a local food in Hokkaido.
I suppose you don't get what Ishikari means. So first I'd like to explain what it is. Hokkaido has the Ishikari district which includes several cities like Chitose and Sapporo. When you get in Hokkaido by airplane, I guess you mostly use the Shin-chitose Airport. Then, you are already in the Ishikari district. And the district has a class-A river. Ishikari River. People usually catch a lot of salmons there every fall. Salmons play the main role of Ishikari-nabe.
Ishikari-nabe
File: Ishikari nabe by Adonis Chen in Hokkaido.jpg
from the Japanese Wikipedia
（Photoed on Oct. 14, 2005）
How do they cook it? Let's check the way of making one particular variation of Ishikari-nabe now. First, extract the soup stock from kombu. Into the pot, add miso, slices of fresh salmon, and pieces of your favorite vegetables. Whatever. Cabbages, Chinese cabbage, potatoes and carrots. Boil them. It kind of smells fishy because you use slices of fresh salmon. Reasonable. And so they usually sprinkle just a bit of Japanese pepper for suppressing the smell finally. Finish. Let's serve at once.
Ishikari-nabe with Ikura
File: Ishikari nabe by naotakem.jpg
from the Japanese Wikipedia
（Photoed on Dec. 17, 2005）
I suppose you don't get what Ishikari means. So first I'd like to explain what it is. Hokkaido has the Ishikari district which includes several cities like Chitose and Sapporo. When you get in Hokkaido by airplane, I guess you mostly use the Shin-chitose Airport. Then, you are already in the Ishikari district. And the district has a class-A river. Ishikari River. People usually catch a lot of salmons there every fall. Salmons play the main role of Ishikari-nabe.
Ishikari-nabe
File: Ishikari nabe by Adonis Chen in Hokkaido.jpg
from the Japanese Wikipedia
（Photoed on Oct. 14, 2005）
How do they cook it? Let's check the way of making one particular variation of Ishikari-nabe now. First, extract the soup stock from kombu. Into the pot, add miso, slices of fresh salmon, and pieces of your favorite vegetables. Whatever. Cabbages, Chinese cabbage, potatoes and carrots. Boil them. It kind of smells fishy because you use slices of fresh salmon. Reasonable. And so they usually sprinkle just a bit of Japanese pepper for suppressing the smell finally. Finish. Let's serve at once.
Ishikari-nabe with Ikura
File: Ishikari nabe by naotakem.jpg
from the Japanese Wikipedia
（Photoed on Dec. 17, 2005）
