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Dote-ni- This is a feature!
- Cooking method
- arrange
- miso
- Standard souvenir
Post-war food stalls for the taste of common people, side dishes for home meals, and souvenirs
A dish made of pork or beef innards stewed with soybean miso. Nationwide, it is mainly made with soy sauce stock and is called ``motsuni,'' but in the Tokai region, it is made with soybean miso and is characterized by its rich sweetness and spiciness. It is said that the name comes from the fact that miso was piled up like a bank around the pot and cooked while it was charred. It is often stewed with konjac and daikon radish, and can be considered a type of Miso Oden.
Origin
It is assumed that it became popular after the Meiji era when eating meat became common, but the exact time and restaurant of its origin are unknown. After the war, it became an indispensable item at food stalls and became even more beloved by Nagoyan people.
Popularity
It is so widespread that it is considered a must-have item at izakaya restaurants in this area. Another way to eat it is to pour Dote-ni juice onto the skewers. It can also be found in many delicatessen stores. In addition to being made at home, retort products are also on sale to take home or as souvenirs.
It goes well with green onions and shichimi chili peppers as a seasoning. Dottemeshi, which is served over rice, is also one of Nagoya's specialties.