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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.

In Akita Prefecture, there is a variety of special product foods.
Akitakomachi is also so, and it is so at the ton.
The especially boasting of the eminence of the exception is a kiritampo, and the kiritampo pan enters a considerably famous class even if it is in local specialties in Japan.
The existence that can be called the same case as the kiritampo pan or a companion is “[Shottsuru] pan. ”
The [shottsuru] pan is a pan using [shottsuru].
It is a basic form of the [shottsuru] pan to put and to make the sandfish, the cod, the bean curd, and the scallion there by considerably using [arushottsuru] of the habit to season with the fish sauce that makes the sandfish a raw material.
It is possible to use it also for [shottsuruha] and various pot dishes.
Especially, quite a lot of cases to use [shottsuru] for the kiritampo pan are seen Akita inside a prefecture.
I think it is considerably luxurious as for the pot dish using both [shottsuru] and the kiritampo special products.
The feature of the [shottsuru] pot dish still concentrates on [shottsuru] by all means.
It is actually a seasoning with the peculiarity considerably though the fish sauce named [shottsuru] uses word “There is no peculiarity” by a variety of commodity introductions.
It can be said it is very unique, and is a taste of the type that likes and dislikes divide clearly.
Substitution was not therefore effective, and the pot dish in the region ..[shottsuru].. not put that was not able to be satisfied easily.
However recently, because the soup of another who can ..mail order.. buy [ttsuru] and the [shottsuru] pan is store-bought, making ..home.. [ttsuru] pan becomes too not difficult, and a considerable threshold can be called a dish that has lowered.

Nobody might have a lot of impressions of pot dish so much, and the sukiyaki is being counted by one of the pot dishes.
There seems to be how “Sukiyaki” to call.
In the sukiyaki, even the ordinary family already infiltrates completely, and is one of the most famous dishes.
The feature is a thing to use beef naturally.
And, it is a dish of the ingredient and seasoning with images united on a nationwide scale.
Beef, the roasted bean curd, [shirataki], shiitake, the Welsh onion, and the garland chrysanthemum of the ingredient are general.
In the commodity that packages the ingredient for the sukiyaki sold in the supermarket etc. , the thing with these ingredients is most.
Seasoning brews sake based on the soy sauce and sugar when using and dividing.
Seasoning that makes salted and sweetened [ku], especially sweetness stand out is basic.
How to eat divides and includes nether how gotten as it is because of seasoning to eat with how round which the raw egg twines to eat.
It is feeling that this is both rather than the regionality on a nationwide scale, too.
The sukiyaki also has a different for a moment point the Kanto style and the Kansai style of a basic part whole country and common.
The Kansai style uses a blue [negiya] onion while the Kanto style uses white [negiwo].
The thing of the onion used on a nationwide scale is abundant.
It is ..Kansai style.. feature to put [**], and moreover, there is anything compared with Kanto and ..becoming it.. impression is strong.
There is a problem that meat becomes hard with the calcium of [shirataki] when [shirataki] is put as notes when the sukiyaki is made near meat.
Therefore, you seem should arrange [shirataki] and meat as much as possible apart.
It might be good for meat to put the amount used as [dashi] first of all, and to put the amount softly eats in the back.