ISHIKARI NABE

Salmon Hot Pot, known as Ishikari Nabe, is a beloved regional dish from Hokkaido, Japan. The white miso used for this product is produced in Hokkaido with a higher percentage of rice and is sweeter than other darker varieties. Sake lees add sweetness and rich flavor to this broth that goes well with salmon/trout, leafy vegetables, potatoes, and corn.

#32901 HOKKAIDO ISHIKARI NABE TSUYU 12/24.6oz.
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SOUP BASE

KANI DASHI

Kubara Honke’s sister company “Hokkaido I” produces this crab broth hotpot soup base by using Hokkaido’s famous Hanasaki crab. Hanasaki crab has a deep and umami-rich flavor that is evident in the broth, so you can enjoy the aroma and flavor of crab without adding actual crab to the ingredients! We recommend using any kind of seafood/shellfish this soup base.

#24654 HOKKAIDO KANI DASHI NABE TSUYU 12/24.6oz.
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AGODASHI & SHOYU BASE

BUTASHABU

Kubara Honke has created this nabe / hotpot base made with umami packed agodashi and katsuodashi. As the temperature begins to drop, warm up with this easy hotpot. To make traditional butashabu, simply add thinly sliced pork and your favorite vegetables to this soup base.

#32900 AGODASHI BUTASHABU TSUYU 12/700g.
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AGODASHI & MISO BASE

MOTSU NABE

The Kubara Honke Group with its’ roots making soy sauce, vinegar and miso has created this nabe/hotpot broth with agodashi, blended miso and garlic. For traditional motsunabe, simply add beef or pork tripe and your favorite vegetables to this soup base. We recommend nira (garlic chives) and tofu. Try pork belly or fatty beef instead of tripe!

#32899 AGODASHI MOTSUNABE TSUYU 12/24.6oz.
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