Harihari-nabe
   HOME

TheInfoList



Click Here for Items Related To - Harihari-nabe
OR:
Harihari-nabe on:   [Wikipedia]   [Google]   [Amazon]

is a type of
nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot". Description Nab ...
made with
minke whale The minke whale (), or lesser rorqual, is a species complex of baleen whale. The two species of minke whale are the common (or northern) minke whale and the Antarctic (or southern) minke whale. The minke whale was first described by the Danish n ...
meat and
mizuna , kyona, Japanese mustard greens, or spider mustard, Mark Bittman is a cultivar of ''Brassica rapa'' var. ''niposinica''. Description and use Possessing dark green, serrated leaves, mizuna is described as having, when raw, a "piquant, mild p ...
. It is mainly found in the
Kansai The or the , lies in the southern-central region of Japan's main island Honshu, Honshū. The region includes the Prefectures of Japan, prefectures of Nara Prefecture, Nara, Wakayama Prefecture, Wakayama, Kyoto Prefecture, Kyoto, Osaka Prefectur ...
region, mostly in the
Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...
metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna. The dish is most often made with fat meat, called . When whaling was popular in Japan,
whale meat Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to ...
was cheap and easy to get, and the dish was eaten by the masses. Once commercial whaling ended, whale meat became more difficult to obtain, so pork or duck were frequently substituted in for whale.


Variations

There are variations of hari-hari nabe based on region and ingredient availability. If
aburaage is a Japanese food product made from twice-fried soybeans. It is produced by cutting tofu into thin slices and deep-frying them first at 110–120 °C, and then again at 180–200 °C. ''Abura-age'' is often used to wrap , and is added to miso ...
is used in place of whale meat, it is called . Some restaurants use
horse meat Horse meat forms a significant part of the culinary traditions of many countries, particularly in Eurasia. The eight countries that consume the most horse meat consume about 4.3 million horses a year. For the majority of humanity's early existe ...
in place of whale. Other variations include the addition of mushrooms or tofu.


See also

*
Nabemono ''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese cuisine, Japanese steamboat (food), hot pot dishes, also known as one pot dishes and "things in a pot". Description Nab ...
*
Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...
*
List of Japanese soups and stews This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase refers to the makeup of a typical meal served, but has roots in classic ''kaiseki'', '' honzen'', and ' ...


References

{{DEFAULTSORT:Harihari nabe Japanese soups and stews Whale dishes