Akaboshi Sengyoten Yamato-Yagi Station Front

For 2 people - 5 types

Hokkaido

Half Body

Half Body

Salt/Curry/Salted Kelp each

Hand-wrapped every day

Slowly simmered

Story: When I was little, there was a hot pot that my grandmother often made for me when I visited her house. It was a simple hot pot with mizuna and meat, but the broth became more and more delicious, and it always ended up running out. There were always smiles from my family there. Before I knew it, I had lost the opportunity to eat it, and as I grew up, I almost forgot about it. Then, I encountered this meat. This is it! The scenery from 35 years ago came back to me. I had forgotten the taste and how to make it, but I could vividly remember everyone's smiles. After that, I traced my memories, searched all over Nara Prefecture, met delicious ingredients and passionate producers, and collected each puzzle piece until we created the hot pot that we can now introduce. How to enjoy Kappa Nabe: 1. Wait patiently until the soup boils. 2. Add the kappa meat and slowly break it apart while cooking until the meat's flavor is released. 3. Add the vegetables; when the good aroma of burdock comes out, it's complete! 4. Add yuzu pepper and enjoy the change in flavor. 5. For the finish, enjoy either Miwa somen or zosui; true connoisseurs should enjoy both. For one serving.

Made with love!!

The finale is decided with a creamy chapurin.

The harmony of monaka, vanilla, chocolate, and red bean paste♪