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Shinshu’s Winter Cuisine “Boar Hot Pot”


UpdateMarch 16, 2022
ReleaseMarch 10, 2018


4 leaves of Cabbage

3 roots of Japanese parsley

1 pack of Enoki mushroom

1 pack of Maitake mushroom

1 pack of Shimeji mushroom

1/2 Carrot

1/2 Japanese radish

1/2 pack of shirataki (noodles made from konnyaku)

1 burdock

1 Japanese leek

200 grams Boar meat


Soup Stock

4 cups of Bonito soup stock

Dash of Soy Sauce

Dash of Mirin (sweet sake)

5 tablespoons of Shinshu Miso paste

4 tablespoons of Hacho Miso paste

A pinch of salt



Wash the vegetables.


Cut the dirt off the leaves of the cabbage and cut them into bite-size pieces.


Cut halfway of the burdock from the side and then sharpen them into smaller pieces as if you are sharpening a pencil. Then place the pieces inside the water to clean off the dirt.


Leave the roots of the Japanese parsley and cut them into bite-size pieces. Cut the Japanese leek about three cm big.


Cut the radish in half and cut them in 1 cm. Do the same with the carrots.


Cut the roots of the mushrooms and separate them into bite-size pieces.
Place the cabbage on the bottom of the hotpot first, and then by order, place in the Japanese parsley, carrot, radish, Japanese leek, shirataki, and all mushrooms.


Line up the boar meat on the sides.
Lastly, take the burdock out of the water and place it on top.


Pour the soup stock halfway inside the hotpot and turn on the heat to medium.
When all the ingredients have absorbed the soup, it is finished.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz