Kaki no dotenabe (牡蠣の土手鍋): What It Is, Ingredients & Origin
Kaki no dotenabe (牡蠣の土手鍋) is a Japanese food classified as nabemono, oyster dish. Ingredients listed for it include miso, oyster.
| Name in Japanese | 牡蠣の土手鍋 |
|---|---|
| Type | nabemono, oyster dish |
| Main ingredients | miso, oyster |
We are working to carry Japanese craft and everyday culture beyond Japan, by building Japan Towns with local partners. Read the plan, or tell us if it resonates.
Read the Japan Town plan →Ordering and asking about it in Japan
- Showing the Japanese name (牡蠣の土手鍋) on your phone is the easiest way to ask for it.
- Recipes and ingredients vary by region, shop and household. If you have a food allergy or dietary restriction, always confirm the ingredients with the shop before eating.
Similar Japanese foods
- shabu-shabu (しゃぶしゃぶ)
- Seri-nabe (せり鍋)
- yanagawa nabe (柳川鍋)
- Anko nabe (あんこう鍋)
- yudofu (湯豆腐)
- chirinabe (ちり鍋)
- dojō nabe (どぜう鍋)
- nanko nabe (なんこ鍋)
Source: Wikidata (CC0). Compiled by this website.