[Mizore-Nabe and Onioroshi]

The first snow fell in Hokkaido the other day, and we will soon start to hear the sound of snow here and there in Honshu as well. As the weather gets colder, nabe (hot pot) appears more frequently on the dinner table. Among them, "mizore-nabe" with plenty of grated daikon is one of the most popular, and even its name is reminiscent of winter.

"Mizore" (sleet) refers to the phenomenon of snow and rain falling at the same time, when the temperature is around 0 degrees Celsius and the snow is melting. The appearance of grated daikon in the nabe, which has become translucent after being cooked, is very similar to this sleet. Mizore-nabe is also known as yuki-nabe, yukimi-nabe, or awayuki-nabe, and is an interesting glimpse into the Japanese sense of beauty in which grated daikon is likened to snow to remind us of the season.

Onioroshi is characterized by the speed at which the daikon is grated and the crunchy texture that can be enjoyed. The daikon season is winter. If you can get delicious daikon, why not enjoy a flavorful mizore-nabe? There are two types of mizore-nabe: one in which grated daikon is first put into the pot and cooked together with the ingredients, and the other in which the ingredients are cooked through before being put into the pot. Please enjoy the difference.

Due to the rising cost of raw materials, the price of Kagoshima Takeseihin's Onioroshi will increase as soon as our stock runs out. If you are considering ordering, please place your order before then. Of course, even after the nabe season is over, Onioroshi can be used for dressing, condiments for noodles, bowls of rice topped with grated daikon, hamburger steaks, and so on throughout the year.

Kagoshima Takeseihin's Onioroshi
Kiya's Sukiyaki Pot