For those who want to try a slightly different local B-class gourmet dish in Tokyo, we recommend "loach hotpot." Cheap and nutritious, loach hotpot was a popular dish among the common people during the Edo period.

Let's explore the characteristics and history of loach stew.

Characteristics of the three types of loach hotpot

Even though they are all called loach hotpot, the cooking method and seasoning vary depending on the restaurant. We will introduce the characteristics of three types of loach hotpot that are popular in Tokyo.

Basic loach hotpot

The basic style of loach stew is to simmer a whole raw loach in a shallow pot together with shredded burdock in a sweet sauce made with mirin and soy sauce.

The finished loach hotpot is topped with plenty of spring onions, shichimi pepper, and Japanese pepper. The light and mild loach is seasoned with a sweet and spicy flavor, making it perfect not only as a side dish for rice, but also as a companion to alcohol. The slightly bitter loach adds a nice accent.

Easy to eat nabe (hot pot without meat)

For those who are reluctant to eat a whole loach, we recommend "Nuki Nabe".

The loach is easy to eat because the head is removed, the meat is opened, and the bones are removed, so even those who are new to loach cuisine can enjoy it with confidence. The soft meat melts in your mouth.

Yanagawa hotpot with egg

There are several theories about the origin of the name Yanagawa nabe, including that the name of the restaurant that first served it was Yanagawa, or that it was made using a Yanagawa-yaki pot.

The history of loach hotpot

It is said that the restaurant where loach hotpot originated is Komagata Dozeu. With over 200 years of history, Komagata Dozeu has preserved the taste of the Edo common people unchanged to this day. The unique cooking method at Komagata Dozeu is to soak the loach in sake to make it drunk, then simmer it in miso soup made with sweet miso.

Komagata Dozeu was founded in 1801, during the reign of the 11th Tokugawa Shogun, Lord Ienari. The first owner, Echigoya Sukeya, moved to Edo at the age of 18 to work as a servant, and then opened a restaurant in Komagata, Asakusa. It was at this time that the restaurant began selling its loach hotpot.

To suit the impatient Edokko people, they use shallow pots so that the food can be eaten quickly. Business continued smoothly, and even as the eras changed from the Meiji, Taisho, and Showa periods, loach hotpot has remained loved by many people.

This loach hotpot is also called "dozeu hotpot." The correct spelling of "loach" is "dojyau" (dojiyau). It was the first Echigoya Sukeyasu who gave it the name "dozeu."

When the store burned down in a fire in Bunka 3 (1806), the owner decided that the four characters of "Dodjiyau" were unlucky, so he renamed it "Dozeu," which has an odd number of characters. This name gained popularity, and the store flourished. At the end of the Edo period, other stores followed suit, changing their signs to "Dozeu."

Tourist information and access for Koto-ku, Tokyo

Loach hotpot is served at various locations in Tokyo.

Koto Ward is one of them. There are many tourist spots in Koto Ward, where you can eat loach hotpot. Here we will introduce three popular tourist spots.

Tomioka Hachiman Shrine

Tomioka Hachiman Shrine is a shrine located in Tomioka, Koto Ward, Tokyo, and was founded in 1627.

It is popularly known as "Edo's Largest Hachiman Shrine" and "Fukagawa's Hachiman Shrine." The Fukagawa Hachiman Festival, held every year around August 15th, is said to be one of the three major festivals of Edo.

This shrine is also the birthplace of Edo Kanjin Sumo, and within the grounds there are many stone monuments related to sumo, including the Yokozuna Rikishi Monument.

Kiyosumi Garden

Kiyosumi Garden is a Japanese garden located in Kiyosumi, Koto Ward, Tokyo, and is designated as a Tokyo Metropolitan Place of Scenic Beauty.

It is a stroll-style garden with a pond, a hill, and dry landscape gardens. The site adjacent to the west side of the garden is an open park, and is a popular spot for cherry blossom viewing in spring.

Part of this land is said to be the site of the mansion of Kinokuniya Bunzaemon, a wealthy merchant from the Edo period.

Yumenoshima Tropical Botanical Garden

More than 1,000 kinds of tropical plants grow in the large greenhouse of the "Yumenoshima Tropical Botanical Garden." The large greenhouse, which recreates a jungle, is a soothing space where the warm water from the waterfall resonates.

The highlight is the large palm tree that reaches the ceiling of the 28m-tall dome. In the large greenhouse made up of three domes, you can see carnivorous plants and species endemic to the Ogasawara Islands. There is also a cafe in the Yumenoshima Tropical Botanical Garden, so it is recommended to take a break after viewing the tropical plants.

Koto Ward, where you can enjoy both gourmet food and sightseeing, is located about an hour by train from Tokyo Disneyland. With easy access, why not visit Koto Ward when sightseeing in Tokyo?

We also recommend taking a leisurely drive there by car. Try finding the best way to get there.

Location of Tokyo

summary

The carefully prepared loach stew has no muddy or fishy smell. It is sweet and spicy, making it easy to eat, and goes well with rice and alcohol. It is also nice that the loach stew has had the head and bones removed so that it is easier to eat.

If you visit Tokyo, be sure to try loach hotpot.

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