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Dojo nabe (Japanese: どぜう鍋 or ドジョウ鍋; dojō nabe) is a Japanese nabemono dish. In a dojo nabe, dojo loaches are cooked in a hot pot. The cooking methods vary. In some cases, the dojo loaches are killed before being put in the pot, while in some cases the dojo loaches are first soaked in cold sake and then cooked alive. == See also == * Ikizukuri, the preparation of sashimi from living animals * Odori ebi, shrimp eaten alive in Japanese cuisine * Drunken shrimp, shrimp eaten alive in Chinese cuisine * Sannakji, octopus eaten alive in Korean cuisine * Ying Yang fish, partially deep-fried fish eaten alive in mainland China and Taiwanese cuisine * Odorigui 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dojo nabe」の詳細全文を読む スポンサード リンク
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