In western Gifu Prefecture, botan nabe, a hot pot made with wild boar meat, is a popular winter specialty. The dish comes into season around the time cold winter winds begin to scatter the autumn leaves, offering a warming taste of the region’s mountain bounty.
The name botan nabe means “peony hot pot.” Thin slices of wild boar meat are often arranged on a plate to resemble the layered petals of a peony flower, giving the dish its distinctive name and appearance.
Although the meat is relatively thick, wild boar is known for its mild, delicate flavor. It is traditionally said that the hot meat can be eaten without burning the mouth. As it simmers in the broth, the meat becomes increasingly tender and develops a rich, satisfying taste.
One of the defining characteristics of botan nabe is its miso-based broth. White and red miso are combined with ground Japanese pepper, known as kona sansho, to create a deeply savory flavor with a distinctive aromatic finish.
Once cooked, the meat is often dipped in raw beaten egg before eating, adding a smooth, creamy texture that complements the rich broth and tender meat.
Wild boar meat selected for this dish is valued for its clean flavor without an unpleasant gamey smell. It is also described as relatively low in fat and calories and rich in collagen.
With its tender meat, aromatic miso broth, and warming spices, botan nabe is an excellent dish to enjoy during the colder months. For visitors exploring Gifu Prefecture in winter, this traditional hot pot offers a memorable way to experience the flavors of Japan’s mountain regions.