# Botan nabe ｜ Our Regional Cuisines

**Cuisine Name**: Botan nabe

**Region**: Our Regional Cuisines

## Main Lore Areas
Tanba Sasayama City

## Main Ingredients Used
wild boar meat, Chinese cabbage, burdock root, leek, carrot, mountain yam (taro), grilled tofu

## History, Origin, and Related Events
Botan-nabe" is a local dish of Tamba Sasayama City. It is a one-pot dish of wild boar meat and seasonal vegetables simmered in a broth based on a combination of white and red miso.It is said to have originated around 1908, when the 70th Infantry Regiment of the Army was stationed in Sasayama Town, Taki County, and the meat of wild boar captured during training was put into a miso soup and eaten, or brought to ryokan (Japanese inns) and made into a miso-based nabe. In 1931, the predecessor organization of the Sasayama City Chamber of Commerce and Industry solicited lyrics for a folk song, "Sasayama kouta," and the lyrics that were selected used the term "botan-nabe" instead of "ino-nabe. The folk song "Dekansho-bushi" from Tanba-Sasayama also includes the words "Botan-nabe, where a boar (shishi) jumps into the inn in Tanba as snow flutters in and out of the inn. It is said that local ryokan eventually got the idea from the phrase "botan-nabe," and began to arrange wild boar meat like peony petals on a plate and serve it to their customers.

## Opportunities and Times of Eating Habits
Mainly served in winter, at New Year's and when guests arrive.

## How to Eat
Boar meat and vegetables are boiled in a broth made from kombu (kelp) and bonito, and a combination of white and red miso. Sprinkle with powdered pepper to taste. The taste and umami of wild boar meat varies depending on the part of the meat, so use the part you prefer. Wild boar meat is also sometimes barbecued.

## Efforts for Preservation and Succession
The "Wild Boar Festival" is held once a year under the auspices of the Tamba Sasayama Commerce and Industry Association. The festival includes a wild boar race and sales of creative wild boar meat dishes. In addition, there are 40 restaurants serving botan nabe (as of 2021).

## Ingredients
- Wild boar meat (thinly sliced loin): 300g
- Grilled tofu: 250g
- Chinese cabbage: 150g
- Green onion: 2 stalks
- garland chrysanthemum: 100g
- Enokidake mushroom: 100g
- Burdock root: 100g
- Carrot: 80g
- konnyaku: 1 sheet
- Yam (taro): 300g
- Simmering broth] Dashi stock: 500 ml
- Simmering broth] Sake: 100ml
- Simmering broth] Mirin (sweet cooking sake): 3 tbsp.
- Simmering broth] miso: 3 tbsp.
- Simmering broth] white miso: 3 tbsp.
- Simmering broth] Sansho (powdered Japanese pepper): Appropriate amount

## Recipe
1. 1. Cut grilled tofu into bite-sized pieces. Cut Chinese cabbage into chunks, green onion into diagonal slices, and garland chrysanthemum into 5 cm pieces. Cut off the bristles of enokidake mushrooms and break into small pieces. Cut burdock root into small pieces and soak in water to remove the scum. Cut carrots into thin strips and konnyaku into bite-size pieces or tear into pieces. Peel the yam, soak in vinegar water to remove the scum, and cut into bite-size pieces.
2. 2. Pour the stock into a pot and bring to a boil, then add the wild boar meat. When the meat changes color, add the ingredients in order of hardest to cook first.
3. 3. When eating, sprinkle with powdered sansho (Japanese pepper) to taste. You may also sprinkle pepper powder on the meat when boiling it together in the pot. However, it will have a slightly bitter taste.

## Provider Information
provider : Tamba Sasayama Izumikai, Tamba Sasayama City

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