Yanagawa Nabe/Dojo Nabe


Dojo nabe tres ancien traditionnel 04_JPG

 (Dojo Nabe/Yanagawa Nage Course)

 “Dojo Nabe” or “Yanagawa Nabe” is the “Nabemono” dish (https://en.wikipedia.org/wiki/Nabemono) whose main ingredient is dojo (https://en.wikipedia.org/wiki/Pond_loach). They say that “dojo” energizes you, which is why “Dojo Nabe” is eaten in winter!


 “Dojo Nabe” is categorized into three (3) kinds – 1) Marunabe, 2) Nuki Nabe, and 3) Yanagawa Nabe. Let’s take a look at each.

 1) Marunabe: Put dojo into sake (https://en.wikipedia.org/wiki/Sake) in a pot. The fish have to be alive (How cruel!). Next you put the lid on the pot. At first, they frantically try to get out, but in vain. After a little while, they get drunk and tamed. You put them nicely and neatly on the shallow pan. Then, pour hot and sweet soup stock onto dojo. Boil them on charcoal fire. When the fish are cooked, add some sliced green onion. It is also good to put some spicy seasoning on the fish!


 2) Nukinabe: Unlike Marunabe, you open up the fish at the back and boil them with sliced burdock.


 3) Yanagawa Nabe: Wrap up the boiled dojo by the sheet of eggs. Some Japanese like to place this on top of their rice bowl.


 It is said that burdock invigorates you as much as dojo. So, you will be full of energy if you eat “Dojo Nabe” or “Yanagawa Nabe.” Also, this “Nabe” became popular in Tokyo area. Why don’t you try this “Nabe” to see if the rumor is right or wrong!?


Be well-prepared!

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