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The pot dish is a dish made to warm the body basically in a cold region at a cold season.
Comparatively..Japan..warm..class..enter..Kyushu..Okinawa..area..this place..pan..very..a lot..exist.
Cold time is cold. say Kyushu
The pot dish of Kyushu is strong the impression of “[Mizuta] coming” of the Fukuoka Prefecture cradle and Fukuoka special product “[Motsu] pan”, and there are a lot of this place pans also in the rest.
For instance, is “[Satsuma] [shiru]” of Kagoshima Prefecture the one?
The sweet potato is actually OK even if it puts or it doesn’t put it though it is [satsuma] [shiru] of the name to associate the sweet potato.
The burdock, the carrot, the potato, and the paste made from the arum root, etc. are put by basically using chicken.
Moreover, it seems to be likely to use the handle skilfully and pork.
It becomes a considerably fragrant, delicious pot dish if it puts it after the handle skilfully is burnt once.
“Soup” of Oita is also famous.
This pot dish that is called [dago] soup is a dish that puts the thing that extends flour like the breathing in ton on the palm and makes flat, and eats by tailoring the miso.
It is a pot dish liked in a lot of regions in not only very but also Kyushu.
It is one of the dishes found useful for the people because it doesn’t dig into one’s purse.
In Nagasaki Prefecture, the pot dish that makes the fish named the jaw [dashi] is famous.
There is a pot dish that makes the jaw roasting combustion and puts it in the pan, too.
Moreover, there are local specialties of Shimabara City famous “Shellfish rice cakes boiled with vegetables” as a dish that that agar-agar Shiro ate with the people, too.
There seems considerably to be a pot dish also in the warmest Okinawa in Japan.
The [agu-] pig is put in the pan, and it makes to the shabu-shabu and it seems to eat.

As for the Shikoku region, the bonito in Tosa and the noodle etc. of Kagawa are famous.
Therefore, it can be said the locality that hits it off well with the pot dish.
The pot dish eats by putting out the bonito and the noodle etc. of tightening can be delicious.
“Driving soup” in Kagawa Prefecture and “Genji and heike soup” are famous if it is called a this place pan of Shikoku.
It can be said that the driving soup is a pot dish only of the prefecture with the Sanuki noodle cooked with the pan without boiling the noodle of the strike setting up in the special product.
It eats seasoning with the miso with the vegetable suitable for the miso.
It is a radish, a carrot, and a burdock, etc.
Basically, it is feeling of miso stew noodle.
It can enjoy the texture even if it cooks it to some degree because [koshi] is strong when making it from the Sanuki noodle.
The noodle is a pot dish of leading part though it is a pot dish.
Moreover, “Kelp bass pan” of Kochi Prefecture is also famous.
The kelp bass is a very large-scale fish that also has the thing of the length one meter or more, and a high-level fish as called the fish of the phantom.
The pot dish that makes the kelp bass a leading part is a kelp bass pan.
As the ingredient of the pan, the kelp bass is very high the evaluation among gourmets, and is equal to the globefish or becomes a rank any more.
Naturally, it becomes a dish of very the kelp bass pan high-level, and the thing gotten only in the place where the restaurant etc. were considerably limited cannot be done.
In the taste, it is usual for delicious to exist very much, to make the seasoning of the pan minimum, and to taste kelp bass’s [dashi].
Kelp bass’s texture ..fuming.. is done and the evaluation with the highest pot dish is seen very often in each place.
By the way, it is called the deep-sea bass in the fish and this Kyushu of kelp bass.
It is a high-level fish, and, anyway, the kelp bass pan also has the thing that costs about 10,000 yen.

As for the pot dish in the Chugoku region, “Bank pan” of “Globefish dust” of Yamaguchi Prefecture and Hiroshima Prefecture might be still centers.
The globefish dish of Yamaguchi visits sightseeing as a lot of tourists aim at this globefish dust when the winter of every year comes very famously even if it sees on a nationwide scale.
The oyster in Hiroshima is also very famous.
Hiroshima becomes feeling of oyster’s bank pan when becoming winter though other special products such as okonomiyaki exist, too.
Because the pot dish in the Chugoku region takes pride in eminence overwhelming this two or more, other prefectures tend to hide oneself a little.
However, the this place pan actually exists also in other regions.
For instance, “Sawa pan” of Okayama Prefecture is the one.
Pork, the burdock, the radish, the carrot, and the Welsh onion, etc. are made an ingredient with the pot dish that is called “[Sawaniwan]“, and the Sawa pan is seasoned with the soy sauce, the salt, and sake, etc.
The miso is not used though it is feeling like pork miso soup when only the material is seen.
Moreover, there is a pot dish of the changed name “Nectar pan” in Hiroshima besides oyster’s bank pan.
This is local specialties made in Saijo that exists in famous Higashihiroshima City as sake [dokoro] in Hiroshima.
A very simple dish, and seasoning is only sake and seasoning with salt and pepper.
The ingredient put there is normal fairly as the pan such as pork, chicken, and the vegetables.
Originally, the simplicity only of the dish of a man comes to the front by the pot dish of making of the warehouse person in the wine cellar, and the sweetness of sake is a conclusive evidence of the taste.
Because alcohol flies when sake is put in the pot dish, even the child can eat.

The Kinki region including Osaka called a kitchen in the whole country is a region where a considerably Japanese original gastronomic culture develops.
Therefore, there are a lot of one in an original region, and the kind of the this place pan is also abundant for the pot dish.
As for Hyogo Prefecture, the pot dish that uses beef is often seen because after all, there is a Kobe cow.
The sukiyaki and the shabu-shabu are active.
On the other hand, the whale pan is famous in Osaka in which it boasts of the maximum scale in the Kinki region.
“[Harihari] pan” might be more famous.
It is a very simple pot dish eats by using only whale’s meat and [mizusai] like [mizuta] coming [no].
The complaint comes from every country in the world to the whale fishing recently, and however, the amount of the whale meat decreases considerably compared with old times, and it can be said an obscure age for the [harihari] pan.
Besides this, in Osaka, the pot dish said port soup and Kanto [ta] coming is famous.
In Nara Prefecture, there is a this place pan “Asuka pan”.
Chicken [garade] [dashi] is taken, and the point to add milk there is a point.
The one used for a usual pot dish for the ingredient is put for feeling of drawing pan with milk if it says easily.
It seems to be likely to put [mizuto] coming [hen] [kuriko], and to give slowness.
The origin of the name is from a point whose pot dish made in the Asuka age is a base.
Because the priest who visited from Tang Dynasty in China uses hircine milk, the pot dish is made, and the cold was surpassed, it is said that this dish arose.
Moreover, the bean curd boiled in water is famous in Kyoto.
However, it is a point slight when whether the bean curd boiled in water is a pot dish is said.
There are not so many impressions of pan if it is called a pot dish because making with a small earthenware pot is general though it is a pot dish either.

In the Tokai region, pot dishes of this place are few comparatively regions.
It is likely to lack in respect of impact though “[Inoshishinabe]” of Shizuoka Prefecture is considerably famous in that though it is local specialties because this is a pot dish of the national constituency.
Location of one pot dish that can be called special product in Nagoya that it is in such, and is city part of the Tokai region the greatest
It is a dish “Drag of chicken”.
This dish also has the alias, and that might be more famous to show the content of the dish.
It is [zubari], and “Taking sukiyaki. ”
I think that a lot of people imagine the Nagoya cochin in Nagoya as for the chicken.
And, this “Drag of chicken” is still a pot dish using the Nagoya cochin.
The ingredient is another of Nagoya cochin’s thigh meat and the breast it, scallions, [shirataki], a roasted bean curd, and a mushroom, etc.
Seasoning adds the mirin for the Kanto style by using sugar, the soy sauce, and sake.
If it is excluded to use chicken as understood even if this seasoning and the ingredient are seen, it is basically the same as the sukiyaki.
You may think the pot dish of the name ..”Taking sukiyaki”.. as it is.
However, it can be called cook work out because this “Drag of chicken” is a Nagoya cochin.
Fat adheres moderately, and good can be strong, and because it is chicken of a thick taste with the flavor, it eat delicious by even seasoning the sukiyaki.
It divides, only the nether taste strengthens when it is usual chicken, and there is a possibility that cannot be delicious ..meat too much…
Therefore, it can be said that “Drag of chicken” is a pot dish only in Nagoya.

There are a lot of places where it faced the Sea of Japan named Niigata, Ishikawa, and Fukui if it is called a this place pan in Hokuriku and the Koshinetsu region.
“Swordfish soup” and “Duck’s [jibunabe]” etc. of Ishikawa Prefecture are this place pans that considerably stick to local though “[Ppei] [shiru]” of Niigata Prefecture is the same one as the [nuppe] soup of Tochigi Prefecture.
The swordfish soup is a dish of [gori] of the Kanazawa special product to eat the taste with [dashi] that was able to be prepared in a white miso.
By the way, [gori] is a small fish that can capture it only for a short period of August seven ?, and a valuable fish because the haul has decreased considerably now.
Duck’s [jibunabe] uses that the duck attaches by [kamonabe] of the soy sauce base.
Naturally, the Welsh onion enters, too.
Is it local specialties of Yamanashi Prefecture, and “Dissipation. ” as for the most famous pot dish though there are a lot of this place pans in Hokuriku and the Koshinetsu region?
Dissipation is actually different though is shape like the miso stew noodle when one is seen.
It is recognized first of all in shape like the breathing in ton rather than being not able to squeak though the noodle that becomes the center of this dissipated tool is the strap-laid one making it from flour.
Actually, it doesn’t do like the noodle, and it puts it in shape near the mass when making it at home.
There seems to be a thing that boils, destroys the pumpkin, and seasons the taste is tailoring the miso, too.
In that case, it becomes a considerably sweet pot dish.
The ingredient is wide, and it seems to be greatly different in winter and summer.
The Welsh onion, the onion, the potato, and kinds of mushrooms are put excluding the above-mentioned noodle in case of summer.
The Chinese cabbage, the aroid, the pumpkin, and the carrot, etc. seem to enter when this becomes winter.
There is putting chicken and pork.

In Kanto in which it centered on Tokyo, a lot of local specialties exist, and the dish especially made in Edo in Edo period reproduces a taste at that time in still a lot of shops.
In the pot dish, Tokyo is still a center as for the this place pan of Kanto.
“Loach-boiled-in-pan dish” is the model.
Moreover, it is a pot dish of this place where “Cherry blossoms pan” is put out in Asakusa in Tokyo.
The cherry blossoms pan has the case to make in the sukiyaki style with the pan that uses horse’s meat and to eat and the case of the taste in the miso that can be prepared.
Making to the pan in Tokyo and eating are general though it makes to slices of raw fish and it eats horse meat.
However, because the dish from Tokyo mostly flows to other provinces, one other than Tokyo might be abundant as for the pot dish only in Kanto.
The angler pan of Ibaraki and paint [pe] soup in Tochigi, etc. are exactly feeling of this place pan.
The [nuppe] soup is put the scallion, the bean curd, and chicken, etc. with a considerable feature dish that puts the length potato in [dashi], and shuts with the egg.
However, because the thing treated as a kind of the miso soup in shape near pork miso soup is a lot of, it is slight for the [nuppe] soup whether it is a category of the pot dish.
How to call is also different according to [nuppei] [shiru], [noppe] soup, [noppei] [shiru], and the region.
The this place pan of Yokohama is not so heard though the food of Kanto takes pride in power that Yokohama is very big.
Saying as Yokohama is not a certain meaning does be known because there are few pot dishes in Chinese natural though is a Chinatown it.
To eat the this place pan, it seems that the number of shops and the menu of Tokyo are more.

It takes pride in eminence overwhelming “[Shottsuru] pan” of Akita and “Kiritampo pan” if it is called a this place pan in the Tohoku region.
However, it has become famous too much too much, and it is anywhere the whole country only in it in the point of freshness also as for a little severe respect because it became being able to do the thing gotten with the table of the house it these pans.
However, it eats big value in Akita because there is tasting only the home in the kiritampo pan and the [shottsuru] pan of the home, and it differs from the pot dish eats at home considerably.
The person who doesn’t experience the home recommends the thing eats once in the tavern, the restaurant, and the pot dish shop, etc. in Akita.
There are a lot of this place pans in Tohoku besides these two pot dishes.
For instance, “Cod’s sleet pan” of Aomori Prefecture and “[Jappa] soup”, etc. are famous.
The cod (cod) is used well though the pot dish that uses the cod is active, and the [jappa] soup is a pot dish in Aomori Prefecture that uses fish’s deep-sea bass.
In Aomori, the sleet pan uses the cod also for this sleet pan with the pot dish that puts a famous on a nationwide scale grated radish.
Because the cod is a candid taste, it hits it off well very much with this sleet pan eats by the [sappari]ed seasoning.
In the this place pan of Tohoku, excluding this, mountain herbs pan of Yamagata Prefecture, cod’s [dongara] soup, and [donko] [shiru] etc. of Iwate Prefecture are famous.
The deep-sea bass of [samutara] is dynamically put, and the [dongara] soup is a miso and a pot dish that can prepare and puts the bean curd and the Welsh onion as for the taste.
There is putting the rock paste, and it is one accent.
[Donko] [shiru] is a pot dish eats by tailoring the miso by using the fish named [ezoisoainame] that is called “[Donko]” in the Tohoku region.
It still looks like as shape though the greenling is a fish of the variety.

The pot dish that can be called a dish that represents Japan also has not only a famous on a nationwide scale menu but also a lot of things that the ingredient and the cooking method with unusual only the land were used.
There is a person who is traveling nationwide to eat such a this place pan, too.
The pot dish that was the minor is gradually becoming major recently because the project that appropriates the spot to such a local dish recently has increased in the television program etc. , too.
Especially, it is a treasure house of the ingredient, and the exposure has increased considerably in the pot dish for Hokkaido where a lot of special products exist.
As for the pot dish of Hokkaido, “Ishikari pan” is too famous.
However, there is no this place pan of Hokkaido it is possible to hold this.
There are many this place pans that use the ingredient only in Hokkaido.
First of all, it is “Genghis Khan pan. ”
The Genghis Khan pan often indicates the pan to which the center to burn the Genghis Khan rises, and the name of the pot dish is indicated here.
The Genghis Khan is a roast meat dish that used the mutton.
Do not make a mistake because the dish for which mutton uses not the Genghis Khan but mutton.
This Genghis Khan pan calls [nahitsujiniku] by mutton, calls mutton and the lamb a ram, and is a dish that cooks and eats those muttons.
Moreover, [sanpeishiru], the squid pan, and crab’s shell pan, etc. are besides this famous as the pot dish of Hokkaido.
The point to put the potato with the dish that works out with the use of fish’s salinity to [dashi] as the salted salmon is used is a point here though [sanpeishiru] is a pot dish in the vicinity like the Ishikari pan that uses the salmon.

The pan of a doubtful, and whether can call a certain meaning dish in various pot dishes the extra chapter existence is “Dark pan. ”
The dark pan is not a pot dish that uses a specific ingredient, and does specific seasoning.
You may think, a kind of “Play”.
As the definition of the dark pan, it is the one of first putting the hot water on the pan, darkening surroundings, putting the ingredient brought in there sequentially, and eating.
The hot water put on the pan often uses the source of general [dashi] and soup.
In the ingredient, it is made not to be known except me, and the point put into the state it is not understood what there is in the pan by you is the maximum point until actually eating.
In a word, it is the one like the lot of the pot dish.
The dark pan is done in shape of part of the event basically held by an intimate person.
It is play often planned when it holds in the circle and the laboratory of the university, and something happy to gather in the house is done.
Actually, the case to prepare a not suitable thing for the ingredient put in an impossible thing and the pan is most when this dark pan is done as the thing and the ingredient that cannot be eaten, and the interest when it turns out is [kimo].
Therefore, it is ..dish.. please slight.
When the dark pan is done, you should follow a local rule or use manners and it be assumed.
It is because there is a case to become a hospital sending because of it, and for the stink to drift and to cause bad health, too too when it is disorder.
It is a thing with moderate what, too.
Moreover, darkening to extent not to understand contents is a point because it becomes the cause of the burn when darkening it too much.
The dark pan seems to have indicated the thing of the pot dish that assumed Toki to be an ingredient originally though it was a bytalk.