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In the pot dish, there is a menu “You may classify this into the pot dish”, too.
Isn’t being enumerated in the first on the list “Japanese hotchpotch. “?
It be might strong the impression of boiled food as for the Japanese hotchpotch, abundant the scenery simmered with a pan for the Japanese hotchpotch quite different from the earthenware pot etc. seen in the tavern and the convenience store, and there be a lot of sense that he or she is not too feeling (other pot dishes and same classes) people because the impression is deep.
Not being possible to think too much so because of the thing with a strong impression that it is a peculiar dish thing with special shape of a special pan of the tavern and the convenience store and “Japanese hotchpotch” though the Japanese hotchpotch is a splendid pot dish might actually be a hopeless thing.
However, when it eats the Japanese hotchpotch at home making it, it can be said that eating boiling in the place making it with the earthenware pot is the most delicious way to eat.
When the Japanese hotchpotch is caught as a dish of the domestic use, the impression of the pot dish might be considerably deep.
The radish, the boiling egg, the paste made from the arum root, and cancer also retreat as the tool of such a Japanese hotchpotch is common on a nationwide scale, and it is seaweed, a thickness deep-frying, might be kneading thing whole, and be a point with possession like the purse and the cow streak, etc.
Kneading thing bee hoe, [hanpen], and [satsuma] [age] are centers.
The convenience store is used, and recently, it uses as a vienna, a shaomai rolling, and an ingredient such as the dumpling rolling, and these seem to be used considerably as a Japanese hotchpotch kind also at home the ingredient for the appeal to various young people.
In this Japanese hotchpotch, in Kanto Kansai and other regions, the point where seasoning is considerably different is points.
In the meaning of dish of which the trait in each region goes out well, it might be able to be called a nationwide pot dish.

It is a pot dish as for winter.
And, there might be a lot of people who imagine most standard “Drawing pan” as for the pot dish.
The pot dish also is nationwide various place [dokoni], and has a peculiar this place pan to the provinces in most administrative divisions.
It is called a common pan to the whole country and it might be this drawing pan that hits on in that situation in first.
Because the definition of the drawing pan is a pan whose it is actually difficult, and bosom is the deepest in the pot dish, the same drawing pan is considerably different the tool material according to the region.
Basically, it is a definition said that the vegetable, the seafood, and meat, etc. were put and cooked in the pan.
Neither [dashi] nor seasoning are especially decided.
It is really various like saltiness, soy sauce [aji], and the miso taste, etc.
In a word, if it is a pan, most one becomes a drawing pan.
Generally, it is taken [dashi] with chicken, the skipjack, and seaweed, and is pan that the thing put out as a drawing pan is a lot of based on the soy sauce.
Isn’t the pan that puts the Chinese cabbage, the Welsh onion, the bean curd, the string paste made from the arum root, the mushroom whole, and the meat dumpling, etc. there the drawing pan of ..public.. image?
When [dashi] soup on the market is used, such a recipe is described well.
However, the maximum feature of a general above-mentioned ingredient of the drawing pan is not to be able necessarily to say it is nationwide.
For instance..meat..seafood..together..put..cabbage..put..sausage..dumpling..put..worth..anyway..enumeration..leave..any..ant.
An important point is only a place whether one [dashi] is suitable for the ingredient.
The drawing pan might be able ..[yami] pan.. to be said the composition only of a certain healthy ingredient to mean.
It is a pot dish with a deep bosom.