(Low Cholesterol Meat)
Another ‘Nabemono (https://en.wikipedia.org/wiki/Nabemono)’ this week! It has been snowing and freaking cold here in New Mexico! How about in your area? Hope you have warmed yourself up to avoid getting sick. It is NOT fun to be sick, is it!?
This week’s main ingredient is Kamo (= a wild duck/a mallard). It looks like this:
According to wikipedia.org, Kamonabe is the dish cooked in the pot with Nappa Cabbages, Scallions, Tofu, and so on. Hunters eat meat of Magamo ( = Mallard: https://en.wikipedia.org/wiki/Mallard), which they hunted by themselves while the public eat meat of ducks raised in breeding grounds or Aigamo (= crossbreeding or hybrid between Magamo and ducks). While the meat is being cooked, Kamo meat produces a unique soup. Still some people prefer getting the soup out of Kombu (= https://en.wikipedia.org/wiki/Kombu). At the end of the party (!?), the soup is to be used to make Soup Noodle (Soba: https://en.wikipedia.org/wiki/Soba). Yum!!
(Eating while Cooking – Nothing’s better than this!!)
So-called ‘Aigamo industry’ has been thriving since Meiji Era/Period (https://en.wikipedia.org/wiki/Meiji_period) in Japan, especially toward the end of Meiji Era. Very traditional food in Japan.
What do you think is the reason that Kamo Nabe has enjoyed its popurality for such a long time? The answer is ‘Health.’ For example, Kamo meat looks greasy, which is NOT the case. Compared to beef, Kamo meat contains a lot less cholesterol. It also contains lots of unsaturated fatty acid and vitamin (A and B2). Besides, compared to pork, tons of minerals and vitamins of any kind are kept in Kamo meat. As a matter of fact, they say the Aigamo meat has twice as much Iron as pork while it has 3 – 5 times as much retinol/retinal/retinoic acid (https://en.wikipedia.org/wiki/Vitamin_A) as pork!
Now you understand how healthy Kamo Nabe is. But what matters most is Kamonabe tastes so good that you think you were in the Heaven, especially in such a cold weather! Be my guest!
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