What is Yanagawa Nabe? A Thorough Explanation of Tokyo’s Local Cuisine: History, How to Make It, and Famous Restaurants
What is Yanagawa Nabe? Basic Knowledge of Tokyo’s Representative Local Cuisine
Yanagawa nabe (yanagawa nabe) is a traditional local cuisine representative of Tokyo that uses loaches. This dish, which has continued since the Edo period, is known as a hot pot dish made by simmering opened loaches together with burdock root in a sweet and savory sauce and finishing with beaten egg.
Characteristics of Yanagawa Nabe
The greatest characteristic of yanagawa nabe is the harmony of three flavors: the umami of loach, the mildness of egg, and the aroma of burdock root. The loach is simmered until even the bones become soft, and the dish is highly valued for its nutritional content, including calcium and B vitamins.
The general ingredients for yanagawa nabe are as follows:
- Loach (opened)
- Burdock root (shaved thinly)
- Eggs
- Sauce (soy sauce, mirin, sugar, dashi broth)
- Japanese parsley and Japanese pepper (seasonings)
History and Origin of the Name of Yanagawa Nabe
History from the Edo Period
There are various theories about the origin of yanagawa nabe, but it is said that it was already familiar among common people by the late Edo period. At that time, loaches were abundant in the rivers and moats of Edo, and they were highly valued as an inexpensive and nutritious source of protein.
Loach dishes began as “loach hot pot,” and later a cooking method of finishing with egg was developed, establishing the current style of yanagawa nabe.
Various Theories about the Origin of the Name
There are several theories about the origin of the name yanagawa nabe:
Yanagawa, Fukuoka Prefecture Theory: A theory that it was named after Yanagawa City in Fukuoka Prefecture, which was famous for loach dishes. However, Yanagawa City is known for “seiro-mushi” as a local cuisine, so there are doubts about this theory.
Inventor Theory: A theory that a Tokyo chef named “Yanagawa” invented it. It is said to be derived from the name of the owner of a restaurant in the Edo period.
Cooking Vessel Theory: A theory that the pot or cooking method used was related to the name “Yanagawa.”
The most credible theory is that a chef in the Asakusa area of Tokyo invented it and named it “Yanagawa” after the person’s name or the name of their establishment.
The Difference Between Yanagawa Nabe and Loach Hot Pot
Differences in Cooking Methods
“Loach hot pot,” which is often confused with yanagawa nabe, has clear differences from it:
Yanagawa Nabe:
- Uses opened loaches
- Finished with egg
- Always includes burdock root
- Relatively sweet seasoning
- Often served in individual small pots
Loach Hot Pot (Round Pot):
- Uses whole loaches
- Not finished with egg
- Vegetables centered around leeks
- Generally miso-based
- Simmered in a large pot
Both are traditional loach dishes in Tokyo, but yanagawa nabe is considered easier to eat and more approachable for people trying loach dishes for the first time.
Nutritional Value and Health Benefits of Yanagawa Nabe
Nutritional Components of Loach
Loach is so nutritious that it is also called “carrot of the water.” The main nutritional components per 100g are as follows:
- Protein: Approximately 18g
- Calcium: Approximately 1,200mg (about 10 times that of milk)
- Vitamin B2: Approximately 1.09mg
- Vitamin D: Approximately 18μg
- Iron: Approximately 5.6mg
- EPA and DHA: Abundant
Expected Health Benefits
Maintaining Bone Health: The abundant calcium and vitamin D are effective in preventing osteoporosis.
Fatigue Recovery: Rich in B vitamins, it promotes energy metabolism and supports fatigue recovery.
Beauty Effects: Collagen and vitamin B2 contribute to skin health maintenance.
Anemia Prevention: Rich in iron, it is especially useful in preventing anemia in women.
Brain Health: EPA and DHA are said to be effective in maintaining brain function and preventing dementia.
The custom of eating loach on the Day of the Ox in summer in the Edo period was because the effect of preventing summer fatigue was empirically known.
How to Make Authentic Yanagawa Nabe
Ingredients (Serves 2)
- Loach (opened): 200g
- Burdock root: 1 (approximately 150g)
- Eggs: 3
- Japanese parsley: as needed
- Japanese pepper: to taste
Sauce:
- Dashi broth: 200ml
- Soy sauce: 3 tablespoons
- Mirin: 3 tablespoons
- Sugar: 1.5 tablespoons
- Sake: 2 tablespoons
Preparation
- Processing the Loach: If using commercially available opened loach, rinse it lightly and drain. If cooking from live loach, ask a specialty shop to open it, or specialized technique is required.
- Preparing the Burdock Root: Wash the burdock root with a brush to remove dirt and shave it thinly. After cutting, soak it immediately in vinegar water (1 tablespoon vinegar per 1 liter of water) for about 5 minutes to remove impurities.
- Preparing the Eggs: Beat the eggs. Mix until the whites and yolks are uniformly combined, but do not overmix.
Cooking Steps
Step 1: Make the Sauce
In a pot or small earthenware pot, add dashi broth, soy sauce, mirin, sugar, and sake and heat over medium heat. Once it boils, reduce to low heat and stir until the sugar is completely dissolved.
Step 2: Simmer the Burdock Root
Add the drained burdock root to the sauce and simmer over medium heat for 3-4 minutes. Once the burdock root is cooked through and fragrant, proceed to the next step.
Step 3: Add the Loach
Arrange the loach in the pot and simmer over medium heat for 2-3 minutes. When the surface of the loach becomes whitish and cooked through, you are ready to proceed.
Step 4: Finish with Egg
Pour the beaten egg all over. At this time, instead of adding it all at once, add it in 2-3 portions for a fluffy finish.
Once the egg is added, cover the pot and heat over low heat for 1-2 minutes. When the egg reaches a half-cooked state, turn off the heat.
Step 5: Garnish
Scatter Japanese parsley and sprinkle Japanese pepper to taste, and it is complete.
Tips for Delicious Preparation
- Use Plenty of Burdock Root: The aroma of burdock determines the flavor of yanagawa nabe. Use plenty without being stingy.
- Make the Egg Half-Cooked: If you add too much egg or cook it too much, it will become hard. A fluffy half-cooked state is best.
- Sauce Seasoning: Kanto-style is based on sweetness, but adjust according to your preference.
- Fresh Loach: The freshness of the loach is key. Buy from a trusted specialty shop.
Famous Restaurants in Tokyo Where You Can Eat Yanagawa Nabe
Asakusa Area
Komagata Dozeyu
This is one of the oldest established restaurants with a history of over 200 years, founded in 1801 (Kyowa 1st year). It is located near Komagata Bridge in Asakusa and is characterized by its store building full of Edo atmosphere.
This restaurant is famous for “dozeyu hot pot,” but also serves yanagawa nabe and maintains traditional flavors. You can enjoy the taste of Edo slowly in the tatami seating area.
- Address: 1-7-12 Komagata, Taito Ward, Tokyo
- Hours: 11:00-21:00
- Closed: Irregular
Asakusa Dozeyu Iidaya
This is an old restaurant founded in the Meiji period, located near Senso-ji Temple. The yanagawa nabe is carefully made with a special sauce, and the fluffy egg finish is exquisite.
The interior has a Japanese atmosphere, and it is visited by both tourists and local regulars.
Nihonbashi and Ningyocho Area
Nihonbashi Iseki
Known as a hidden gem in Ningyocho, it is highly regarded as a specialty restaurant for loach dishes. The yanagawa nabe is carefully prepared to order one at a time, showing the freshness of the loach and the high level of cooking skill.
At lunchtime, yanagawa nabe set meals are also available, where you can enjoy authentic flavors at reasonable prices.
Other Areas
Kanda Matsuya
Famous as a soba noodle restaurant, but yanagawa nabe is also one of its specialties. It pairs well with soba, and set menus are popular.
Ueno Dozeyu Iseya
Located within walking distance of Ueno Station, the accessibility is attractive. In a shop interior that retains a Showa atmosphere, you can enjoy yanagawa nabe at reasonable prices.
Points for Enjoying Yanagawa Nabe at Home
How to Obtain Loach
The biggest hurdle when making yanagawa nabe at home is obtaining loach. Here are some methods:
Purchase at Specialty Shops: There are specialty shops and fresh fish shops that carry loach in Tokyo. It is certain if you confirm in advance by phone and make a reservation.
Online Mail Order: Recently, online shops that sell opened and processed loaches frozen have been increasing. Especially recommended for beginners.
Purchase at Markets: Shops near the Tsukiji Outer Market and Toyosu Market also carry them.
Alternative Recipes
If you cannot obtain loach, you can also enjoy yanagawa nabe-style dishes with the following ingredients:
- Eel: Can recreate the closest flavor
- Conger Eel: Light-tasting and easy to eat
- Japanese Smelt: Enjoy the flavor of small fish
- Capelin: Easy to obtain and rich in calcium
Please understand that this will result in a dish different from the original yanagawa nabe.
Storage Methods and Precautions
Yanagawa nabe is most delicious when freshly made, but when storing, pay attention to the following points:
- Cool to room temperature before refrigerating (consume on the same day)
- Be careful when reheating so the egg does not become too hard
- Loach loses freshness easily, so long-term storage is not recommended.
Yanagawa Nabe and Tokyo’s Food Culture
Positioning as Edo Common Food
Yanagawa nabe has developed as a common food of the Edo period. At that time, Edo was bustling with craftsmen and merchants from across the country, and convenient and nutritious meals were in demand.
Loaches could be easily caught in the rivers and moats of Edo and were inexpensive and nutritious, making them a valuable source of protein for the working class. Yanagawa nabe was born from such a background, truly embodying the wisdom of the people of Edo.
Value of Yanagawa Nabe in Modern Times
In modern times, loach has become a rare ingredient, and yanagawa nabe is sometimes positioned as one of the high-end dishes. However, its high nutritional value and unique flavor are being re-evaluated as health consciousness increases.
Tokyo prefectural government is making efforts to protect and preserve yanagawa nabe as a local cuisine, and it is recognized as an important food culture to be passed on due to its diversity.
Seasons and Yanagawa Nabe
Yanagawa nabe can be enjoyed year-round, but there are certain seasons when it is especially delicious:
Summer (Day of the Ox): Highly nutritious loach to prevent summer fatigue. Like eel, there is a custom of eating it on the Day of the Ox in summer.
Autumn to Winter: A season when loach stores fat, allowing for a richer flavor. It is popular as a warm hot pot dish in cold seasons.
How to Eat Yanagawa Nabe and Etiquette
Basic Ways to Eat
Yanagawa nabe is usually served in an individual small pot or earthenware pot. The following is the basic way to eat:
- Enjoy the aroma first when served piping hot
- Sprinkle Japanese pepper to taste (be careful not to overdo it)
- Scoop and eat burdock root, loach, and egg together
- You can also enjoy it as “yanagawa rice bowl” by pouring it over rice
Compatibility with Alcoholic Beverages
Yanagawa nabe pairs exceptionally well with sake:
- Hot Sake: The combination of sweet and savory seasoning and warm sake is excellent
- Dry Cold Sake: Brings out the umami of the loach
- Beer: Good to enjoy as your first drink before yanagawa nabe
Besides sake, barley shochu served with water or hot water also pairs well.
Arrangement Recipes for Yanagawa Nabe
Yanagawa Rice Bowl
“Yanagawa rice bowl,” where yanagawa nabe is served over rice, is a popular easy-to-enjoy arrangement.
The preparation is the same as yanagawa nabe, but the seasoning is made slightly stronger, and it is served over rice. With Japanese parsley, Japanese pepper, and shredded seaweed as toppings, it becomes a beautiful dish.
Yanagawa Udon
An arrangement where the ingredients of yanagawa nabe are topped on udon noodles.
Top warm udon with the ingredients of yanagawa nabe (loach, burdock root, egg finish). It is filling and has good nutritional balance.
Western-Style Yanagawa
An unexpected combination, but it is worth trying a Western-style arrangement with the addition of butter and cheese.
Add a small amount of butter to the regular yanagawa nabe and top with cheese at the finish. While having a Western flavor, the umami of the loach is not lost.
Trivia About Yanagawa Nabe
Yanagawa Nabe in Literary Works
Yanagawa nabe appears in many literary works. In particular, in novels set in Edo or Tokyo, it is frequently used when depicting the food culture of common people.
The rakugo performance “Loach Shop” also exists, and yanagawa nabe is depicted along with the atmosphere of Edo.
Evaluation Overseas
With the recent Japanese food boom, yanagawa nabe has also attracted attention overseas. Particularly in health-conscious countries, the nutritional value of loach is appreciated, and it is sometimes introduced as a “superfood.”
However, since there is little culture of eating freshwater fish raw overseas, well-cooked yanagawa nabe is an easily accepted dish.
Environmental Protection and Loach
In modern times, wild loach populations have dramatically declined due to urbanization and water pollution. Most loaches currently in circulation are farmed.
Within Tokyo, activities are being conducted to preserve environments where loach can live, and through the food culture of yanagawa nabe, it becomes an opportunity to think about the importance of environmental protection.
Conclusion: Experiencing Edo’s Food Culture Through Yanagawa Nabe
Yanagawa nabe is a precious food culture heritage that has been passed down from the Edo period to modern times as a representative local cuisine of Tokyo. The flavor that is the unity of three—the abundant nutritional value and unique flavor of loach, the aroma of burdock root, and the mildness of egg—is a taste you will never forget once you have experienced it.
In modern times, it has become a rare dish, but there are still many established restaurants in the city that preserve traditional flavors. Also, at home, if you have the ingredients, you can make it surprisingly easily.
In modern times with high health consciousness, nutritious yanagawa nabe transcends being merely a local cuisine and can be said to be a valuable food culture to be passed on to the future. By all means, try authentic yanagawa nabe at least once and experience the depth of Tokyo’s food culture.
When visiting Tokyo, you may enjoy traditional flavors at long-established restaurants in Asakusa or Nihonbashi, or try it at home. Yanagawa nabe should become a wonderful opportunity to touch Tokyo’s history and food culture.
