Dojō nabe
The Dojō nabe issue is a matter of great importance that impacts the lives of millions of people around the world. This is a complex and multifaceted issue that covers a wide range of aspects, from the personal to the global level. In this article, we will explore different perspectives and approaches related to Dojō nabe, analyzing its relevance today and reflecting on its long-term implications. Through detailed and rigorous analysis, we will attempt to shed light on this topic and provide the reader with a deeper and more complete understanding of Dojō nabe.
Dojo nabe (Japanese: 泥鰌鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish.[1] To prepare the dish, pond loaches are cooked in a hot pot. The freshwater fishes are either killed ahead of cooking or are first soaked in cold sake and then cooked alive.[citation needed]
See also
- Chueo-tang, Korean pond loach soup
- Ikizukuri, the preparation of sashimi from living animals
- Odori ebi, shrimp eaten alive in Japanese cuisine
- Drunken shrimp, shrimp eaten alive in Chinese cuisine
- Sannakji, octopus eaten alive in Korean cuisine
- Yin Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine
- Odorigui
References
- ^ "Dojo : Bon Appetit! : NIPPONIA No. 41". web-japan.org.
External links
- ドジョウ鍋 – YouTube
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