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Dote-ni and Dote-meshi

Dote-ni originated in the olden days, and began by making dote (embankments) on the edge of a pot using premium Hatcho miso, adding water, and letting it simmer to make oden. A variety of ingredients can be added, including daikon radish, beef sinew, giblets, and egg.
Dote-ni can be eaten with sake or have rice added to make dote-meshi, and it is so popular it has become standard fare at pubs in Nagoya.

Please contact each restaurant for more details.


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