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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.

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.

Recently, the having increased especially especially at a dash in the last few years is a source of the curry pan though soup an awful lot on the market is marketed as for the pot dish.
Originally, the pot dish of curry pan is a dish inadvertently generalized recently.
Japanese style tavern “[**] ..saying.. [kiri] bar telepathy [nozo]” is information of having done in majority though said variously in one theory as the menu that had been given with the covering ..noodle shop in Kansai.. dish became famous or “Pan grilling curry noodle” put out well became the beginning in the noodle shop in Osaka. the powerful one
The shop “Osaka curry pan dining ogre” is applying for the registered trademark.
In the feature of the curry pan, 1 and 2 are the curries.
There is no ingredient basically decided but there is using the potato, the carrot, and the onion used for the curry and rice if meat and the vegetable generally used for the pot dish are used.
There seem to be a cheese and a mixed thing from the goodness of compatibility with the curry though the pattern that applies the curry taste to Japanese style [dashi] is general, too.
However, the case to use the Kimchi from so not congenial, and to do the Kimchi pan and the collaboration is not so thought to be a Kimchi.
There is a voice of evil ways in a certain meaning and pot dish because it is a dish that can be called a safety pie, and a curry taste in no small way as the pot dish while every receiving, too.
Still, the taste in which [dashi] of a peculiar ingredient to the pan is made the best use of because the flavor and the taste of the curry are pot dishes that come to the front might be a difficult point without going. often bad
However, because it must be a taste from the adult to the child widely loved, it will be able to be said to relative’s gathering etc. the dish considerably found useful.

In the Tohoku region, there is considerably a very famous pot dish.
Especially ..that.., “Kiritampo pan” of the Akita Prefecture special product is considerably famous.
First of all, the eminence of the kiritampo is very high, it sells in nationwide various places recently, and it becomes considerably familiar.
The kiritampo is a very simple dish that crushes the cooked rice, wraps it around the stick, and burns.
Usually burning with the fish scorch container and the oven now is general though the scene where the stick is put up in surroundings in the hearth and the kiritampo is burnt is projected well in the television etc.
It becomes considerably fragrant if it burns putting miso on and it is delicious.
The pot dish that makes this kiritampo a leading part is a kiritampo pan.
The soup of soy sauce [aji] that uses the soy sauce, sugar, and sake for the chicken [gara] soup is basically made.
In the soup, it is chicken, a burdock, and it is a general kiritampo pan to put [shirataki], the wild variety of parsley, the maitake mushroom, the Welsh onion, and the kiritampo though it is clever.
There are a lot of putting chicken [motsu].
As for chicken, the point of using Hinai [chiniwatori] as much as possible is enumerated when characterizing.
Hinai [chiniwatori] is recommended to be used as a pet name with the ingredient or a definition of the kiritampo pan though this chicken need not be necessarily used because it is a famous on a nationwide scale pot dish now, and it is made in various regions.
A taste considerably near seems to go out by using broiler’s chicken [gara] or thigh meat and skin when not obtaining.
In the kiritampo pan, the limitation is a lot of comparatively pot dishes that are compared with other pans.
The ingredient of a standard pan such as the Chinese cabbage, the fish, mushrooms, and the carrots doesn’t use the principle of the ingredient.
It is said doing into which the flavor and the smell change.
A basic ingredient is the one having enumerated it in the above-mentioned.

As for the dish eats in winter, there might be a lot of pot dishes as for any home.
It is possible to eat at a time by an adult number, and the preparation and putting back in order are easy and the pot dish should be able to be called the highest dish for the madam person at each home by being with the dish that can be gotten until becoming delicious full.
What how to put it out do you do in your home when making it at home though it is such a pot dish?
Still, is the style to put the earthenware pot on the desk-top gas cassette stove general?
A metallic pan and the porcelain enamel pan are used for others, an electrothermal stove and the cooking heater are used or the hot plate is used and it thinks.
Still using the gas stove occurs and atmosphere occurs though the pattern of putting only the earthenware pot warmed in the hot plate or the kitchen on the table when thinking about respect of the cost might be the best.
It is ..gas stove.. earthenware pot in the table.
Because it can be said even that this style is a poetic event of winter.
Moreover, when the old and trusted friend etc. and the pan are enclosed, it is one that the pan enjoys putting a peculiar ingredient.
According to circumstances, the ingredient put by half play might possibly give birth to new the provinces standard about the house.
The vienna and the dumpling, etc. have already been enumerated if it is said the ingredient that changes for a moment that is the main current.
Moreover, it is thought in old times and, now, [nakatta] [mamechichinabe] and the cheese fondu are standard menus.
On the other hand, there is considerably an ingredient of falling through putting it with the sea weed, too.
The tomato and the eggplant are the models.
There might be a lot of people who say that nearby is put instead of the noodle of tightening, and it was not suitable now, etc. by one, too.
Such the failure story is included, and becoming a common subject is a talk also in the region like nationwide various place [do] that coils round the pot dish.
When looking for the topic with the person who is not usually telling the talk so much what you put in tightening, it becomes a just good material.