beef sinew stewed in miso and mirin(Dojounabe)

weather loach (Misgurnus anguillicaudatus)wrestler of Hokkaidan ancestryold name of Tokyopot

A one-pot dish in which whole loach is stewed in miso broth, then simmered in mirin and soy sauce flavored broth and topped with chopped green onions. There is also “honenuki nabe,” in which the head of the loach is removed, the meat is opened, and the bones are removed before boiling. Komagata Dozeu, founded in 1801 in Asakusa, is famous as one of the representative food culture of the Edo period. The correct word for “dojo” in the old kana syllabary is “dojiyau” or “dojiyau,” but it was the idea of Echigoya Sukeshichi, the founder of Komagata Dozeu, to change it to “dozeu” with an odd number of letters after a fire in 1806 because the four letters in “dojiyau” did not bring good luck. This gained him a good reputation and the restaurant prospered, and by the end of the Edo period, other restaurants changed their signboards to “dozeu” as well.