In the Tamba-Sasayama region of Hyogo Prefecture, wild boar hunting has traditionally been an important winter activity. Hunters head into the mountains at dawn, bringing their catch back to town to be prepared for the table. The custom of eating wild boar meat, known in Japanese as shishi-niku, has deep roots in the area, and its most famous dish is botan nabe, a hearty hot pot made with wild boar meat and vegetables.
The name botan nabe means “peony hot pot.” It comes from the traditional presentation of the sliced wild boar meat, which is arranged on a large plate to resemble the layered petals of a peony flower. This decorative arrangement gives the dish an elegant appearance and reflects the care taken in preparing a meal for guests.
Botan nabe is a Japanese hot pot featuring thin slices of wild boar meat simmered with seasonal vegetables in a rich broth made by combining white and red miso. Typical ingredients include Chinese cabbage, carrots, burdock root, mushrooms, and other vegetables. The savory miso broth complements the distinctive flavor of the meat, making this warming dish particularly satisfying during the cold winter months.
The origins of botan nabe date back to around 1908, during the Meiji period. At that time, the Imperial Japanese Army’s 70th Infantry Regiment was stationed in Sasayama, then part of Taki District in Hyogo Prefecture. According to local tradition, soldiers began adding wild boar caught during training exercises to their miso soup.
The dish later found its way into local traditional inns and restaurants, where it evolved into the miso-based hot pot enjoyed today. It was initially called ino-nabe, meaning “boar hot pot,” but the name botan nabe became established during the Showa period (1926–1989).
In 1931, the predecessor of the Sasayama Chamber of Commerce organized a contest inviting people to submit lyrics for the local folk song Sasayama Kouta. The phrase botan nabe appeared in the lyrics, helping introduce the name to a wider audience.
The dish was also popularized through the well-known local folk song Dekansho-bushi, which includes a line describing a wild boar entering an inn in Tamba as snow falls, followed by a steaming pot of botan nabe. These cultural references helped establish the dish as a symbol of the region.
Local inns increasingly adopted the distinctive presentation of arranging wild boar slices like peony petals, turning the hot pot into a signature meal served to welcome visitors.
Botan nabe is traditionally enjoyed during winter, especially for New Year celebrations and when entertaining guests. Although wild boar meat is sometimes thought to have a strong or gamey flavor, slow cooking helps mellow its intensity. Combined with the full-bodied miso broth, the meat develops a rich, satisfying taste that is especially appealing on cold days.
The broth is typically made with dashi stock prepared from kombu seaweed or dried bonito flakes, then seasoned with a blend of white and red miso. Thinly sliced wild boar meat is simmered with vegetables and other ingredients such as Chinese cabbage, burdock root, carrots, green onions, Japanese yam, and grilled tofu.
A light sprinkling of ground Japanese sansho pepper can be added at the end to bring out the aroma and provide a gentle, refreshing spice. Different cuts of wild boar have their own flavors and textures, so trying a selection can be part of the experience. Today, wild boar is also served in other forms, including grilled barbecue-style dishes and steaks.
Botan nabe is closely associated with Tamba-Sasayama in Hyogo Prefecture, where it remains a cherished regional dish. The area’s traditions of hunting, seasonal cooking, and hospitality have helped preserve the recipe across generations.
Wild boar meat: The main ingredient, prized for its rich flavor. Meat from animals harvested during winter is particularly appreciated for its fat and depth of taste.
Chinese cabbage: Adds natural sweetness and absorbs the savory miso broth.
Burdock root: Contributes an earthy aroma and a pleasant, firm texture that complements the meat.
Green onions: Add freshness and balance the richness of the hot pot.
Carrots: Bring color and a gentle sweetness to the dish.
Japanese yam or taro: Adds a soft texture and can give the broth a mellow, slightly thickened consistency.
Grilled tofu: Absorbs the flavorful broth, making each bite rich and satisfying.
Botan nabe is one of the defining winter foods of Tamba-Sasayama and an important part of Hyogo Prefecture’s culinary heritage. What began, according to local tradition, as a simple meal prepared by soldiers developed into a celebrated regional specialty through folk songs, traditional inns, and generations of local cooks.
The combination of tender wild boar, seasonal vegetables, and a rich miso broth makes botan nabe an ideal meal for a cold winter day. When visiting Tamba-Sasayama in winter, trying this distinctive hot pot is a wonderful way to discover the region’s food culture and enjoy a taste of its history.