dobin mushi; food steamed in an earthenware teapot
A traditional Japanese dish where ingredients such as matsutake mushrooms, fish, and ginkgo nuts are steamed inside a small earthenware teapot (土瓶). Served with a wedge of sudachi citrus.
When autumn comes, I crave dobin mushi.
The dobin mushi at this traditional restaurant has plenty of matsutake mushrooms.
Standard full kanji spelling for this dish.
Abbreviated spelling, omitting the okurigana し.
From 土瓶 (どびん, 'earthenware teapot') + 蒸し (むし, 'steaming'). The dish is named after the vessel in which it is cooked.