dotenabe; oyster and miso hot pot
A nabe dish where a thick miso paste is spread around the rim of the pot, then oysters and vegetables are cooked in a broth inside.
In Hiroshima, many families eat dotenabe when winter comes.
The miso in dotenabe is spread on the rim of the pot and dissolved little by little as you eat.
General term for hot pot dishes; 土手鍋 is a specific regional variety.
Standard kanji spelling for this dish.
Common kana-kanji mixed spelling.
From 土手 (embankment) + 鍋 (pot), referring to the way miso is built up around the rim like an embankment.