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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.

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.

It is “Kimchi pan. ” as the most popular around young person pot dish that the spread is rapidly advanced now.
It is considerably established originally, and the dish that uses the Kimchi has increased also in Japan now though the Kimchi is a typical ingredient of South Korea.
Becoming the representative might be a Kimchi pan.
However, there seemed originally to have been too much a lot of pins and people who did not come as for the conception of putting the Kimchi in the pot dish.
Because the Kimchi is pickles though the Chinese cabbage is standard of the ingredient of the pan during the standard in not delicious even if it puts it in the pan … If it is Japanese, thinking ? is natural.
Actually, it might be the same thing as the pickled radish and [asaduke] disregarding is put in the pan as not imaginable at all.
It is called middle of the 1990′s that such a Kimchi pan began to become popular.
The Kimchi pan became popular as the following pot dish boom that the pan that had it explosively becomes popular.
It is standard now of 2 and the pot dish during the standard.
It is a point of the Kimchi pan “The Kimchi need not be actually put” in Japan when characterizing.
The Kimchi pan of Japan doesn’t assume the use of the Kimchi to be a definition though no do be known whether it is an impossible thing if it does from the person in home South Korea either.
It is “Pan of painful seasoning that uses Kimchi pan = red chilli. ” in Japan.
Therefore, it is possible ..taste.. to prepare by using red chilli and sweet soy-beans bar [**] for the seasoning by the salt, sugar, the soy sauce, sake, sesame oil, garlic, and ginger, etc.
The feature of this Kimchi pan is to invite the appetite by red soup.
Prepare sweet soy-beans bar [**] etc. using [dashi] on the market might go up cheaply when making it at home.
The Chinese cabbage, the leek, and the pig ribs are indispensable to the ingredient.
You may not put the Kimchi even if it puts it as shown in the above-mentioned.
You will make flexible around of that because it becomes a peculiar flavor if the Kimchi is heated.
Besides this, the mushroom whole, the bean curd, spring rain, and the bean sprout, etc. are put.