Kaki no Dotenabe (かきの土手鍋)

Picture a clay pot on a winter table in Hiroshima, its inner rim coated with a thick ridge of miso. That ridge is the whole point of Kaki no Dotenabe, a Hiroshima oyster hot pot. Oysters, tofu, and vegetables simmer in dashi broth, and diners scrape the miso down bit by bit to season it. This guide explains what the dish is and why the miso sits on the rim. It also covers the three stories behind the name, the ingredients, oyster safety, and where to look for it in Hiroshima. TOCWhat Is Kaki no Dotenabe? Kaki no Dotenabe (かきの土手鍋, also written Kaki no Dote Nabe) is a winter miso oyster hot pot from Hiroshima Prefecture. Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) describes it as oysters and vegetables cooked in an earthenware pot. Cooks spread a blend of red and white miso around the inside rim. Diners then break it into the broth to adjust the flavor. Quick Facts: Kaki no DotenabeJapanese nameかきの土手鍋 (kaki no dotenabe)What it isOyster hot pot with miso spread around the pot’s rimRegionHiroshima Prefecture, on the Seto Inland SeaTraditional areasHiroshima City, Etajima, Miyajima, Kure, and the Ondo areaSeasonWinter; MAFF links it to January and FebruaryKey seasonin...