Eating Dobin-mushi is a unique way to savor Japanese broth
Published in
1 min readOct 2, 2017
“Dobin-mushi” is a special dish that celebrates the taste of seasons, and is offered only in Japanese restaurants. It literally means “to steam a teapot.” Seasonal ingredients such as fish, mushrooms and vegetables are put in a teapot with fish broth made from dried bonito and seaweed, and then steamed. The broth is poured into a sake cup from the pot and drunk. The mixed flavor of these ingredients bursts in the mouth. Matsutake (a prized mushroom in Japan which is famous of its aromatic odor) and hamo (a sea eel) are said to be the best combination for dobin-mushi in early autumn in Japan.
