[food]* A speciality dish of the city of Wakkanai, up to twenty-four types of fish and vegetables are used to put together this magnificent stew, cooked and served in a scallop shell.
Seasonal seafood and vegetables are cooked together in a scallop shell with a white miso, spice and fish dashi blend to produce isobeyaki. This dish is a speciality of the city of Wakkanai, the northern-most city in Japan.
Prices average around ¥1,000 (£7.40 / $11.60) per serving.
Isobeyaki was originally devised by Ogawa Kimiko, the now 70-year-old owner of small restaurant / izakaya Amimoto, as a way of showcasing both the seafood and vegetable local produce of the region in one dish.
Although a popular item within the city, it remains largely localised to Wakkanai, likely due to the difficulty of ingredient procurement and preparation.
Various places in Wakkanai serve isobeyaki (or similar dishes under a different name) but we would highly recommend trying the original version, served in restaurant / izakaya Amimoto, near the station.
Getting there: 5 min. walk from JR Wakkanai Station
Absolutely delightful. The white miso base really draws out the freshness of all the individual ingredients, mixing it all together for a sublime flavour, while the even heating from the scallop shell makes sure everything is cooked just right. Worth the five hour train ride up here? Quite possibly. ♥♥♥♥
Ever tried isobeyaki, or something similar? Did you like it? Anyone dare try to replicate this at home? Send in an e-mail or comment below!