Eel, eel, conger eel, and doze eel

What is “Yanagawa Hot Pot”?(yanagawanabe/yanagawanabe)

weather loach (Misgurnus anguillicaudatus)Manuscript of Morisada Manuscriptsold name of Tokyopot

In a shallow earthenware pot, lay out a layer of burdock root, arrange the loach in a radial pattern, add broth seasoned with soy sauce, sake, sugar, etc., simmer well, and cover with an egg. The loach is cut open back to back and the bones and head are removed. According to “Morisada Manuscript,” a book on customs and culture in the late Edo period (1603-1868), the name “dojo” is thought to have come from “Yanagawa,” the trade name of a store that began selling this dish in the Higashi Nihonbashi area of present-day Tokyo during the Tenpo period (1830-1844). Another theory is that the name was derived from the earthenware pots used, which were fired in kilns in the Yanagawa area of Kyushu.