A Simple Combination of Mizuna and Whale Meat
The defining characteristic of Harihari-nabe is its simplicity. The traditional version centers on just two main ingredients: mizuna and whale meat.
This straightforward combination allows the crisp texture of the mizuna and the savory flavor of the whale meat to stand out, creating the distinctive balance that makes Harihari-nabe unique.
The Essential Ingredients: Mizuna, Whale Meat, and Dashi
Mizuna
Mizuna is the star ingredient of Harihari-nabe. It is prized for its fresh, crisp texture. It should not be overcooked, as prolonged cooking causes it to lose its characteristic crunch. Adding it toward the end of cooking helps preserve its texture.
Whale Meat
Traditional Harihari-nabe is made with whale meat. Fatty cuts are particularly valued because they add richness and depth to the broth and pair especially well with the crisp mizuna.
Dashi
The broth is commonly made from kombu kelp and dried bonito flakes. This Japanese dashi provides a delicate savory base that enhances the natural flavors of both the whale meat and mizuna.
The History of Harihari-nabe: From Everyday Food to a Speciality Dish
The history of Harihari-nabe is closely connected with Japan’s whaling tradition and the availability of whale meat in Osaka.
Before the Edo Period: Whale Meat in Japanese Food Culture
Whaling has been practiced in Japan for centuries, and whale meat became part of the country’s food culture as an important source of protein. Osaka was relatively close to Taiji in Wakayama Prefecture, one of Japan’s major traditional whaling centers, and whale meat was actively distributed in the Osaka area.
This availability contributed to the development of a variety of dishes using whale meat.
From the Meiji Era: The Birth and Spread of Harihari-nabe
From the Meiji era onward, improvements in refrigeration and transportation helped whale meat reach more consumers. Harihari-nabe became popular among ordinary people in the Kansai region.
Whale meat was relatively affordable at the time, while mizuna was also inexpensive and readily available. The combination therefore became a familiar everyday dish among ordinary households.
After the End of Commercial Whaling: Alternative Meats
When commercial whaling was suspended in the 1980s, whale meat became much more difficult to obtain. As a result, Harihari-nabe gradually became a more expensive and less everyday dish when prepared in its traditional form.
Today, pork, duck, and sometimes fried tofu are commonly used as alternatives to whale meat. Versions made with fried tofu may also be called kitsune-nabe, or “fox hot pot.”
Commercial Whaling Resumed in Japan in 2019
Japan resumed commercial whaling in 2019, but whale meat remains relatively expensive. As a result, traditional Harihari-nabe made with whale meat is generally regarded as a special-occasion dish.
Future changes in the availability and distribution of whale meat may influence how frequently traditional whale-based Harihari-nabe is served.
How to Enjoy Harihari-nabe
Harihari-nabe is traditionally prepared with care to preserve the crisp texture of the mizuna.
First, prepare a dashi broth using kombu kelp and dried bonito flakes. Season the broth with ingredients such as soy sauce and mirin, then add plenty of mizuna together with thinly sliced whale meat or an alternative meat.
Cook the ingredients briefly, just until the mizuna begins to soften. The key is to retain its characteristic crisp, crunchy texture.
For additional flavor, the finished hot pot can be seasoned with Japanese pepper or shichimi togarashi, a Japanese seven-spice blend.
Regional and Modern Variations
There are many variations of Harihari-nabe depending on the household or restaurant. Some versions are cooked mainly with the moisture released from the mizuna and seasoned with soy sauce, sake, and sugar.
Other versions include additional vegetables or chili peppers to create a mildly spicy flavor. Modern preparations also make use of pork, duck, or fried tofu in place of whale meat.
A Warming and Flavorful Hot Pot
The appeal of Harihari-nabe comes from the combination of protein-rich meat, crisp mizuna, and a deeply savory dashi broth. Traditional whale meat is also known for being rich in protein and iron.
The hot pot is particularly comforting during the colder months, when its warm broth and freshly cooked ingredients make it a satisfying seasonal meal.
Harihari-nabe Today
While whale-based Harihari-nabe has become a more special and expensive dish, versions made with pork, duck, or fried tofu are widely enjoyed today.
It can be prepared as a home-style meal or enjoyed at restaurants, where different interpretations of the traditional dish can be found.
A Distinctive Part of Osaka’s Food Culture
Harihari-nabe is a traditional Osaka dish that reflects the region’s distinctive food culture. Its simple ingredients create a surprisingly deep flavor, while the crisp texture of mizuna gives the dish its unmistakable character.
When visiting Osaka, trying Harihari-nabe is an opportunity to discover a lesser-known side of the city’s culinary traditions and the changing history of this unique hot pot.