鎌倉海鮮 碧海umi鎌倉小町

This hot pot is made with tuna and browned spring onions simmered in Aokai's special dashi soy sauce broth.This dish originated in Ajinomoto Edo Negima Nabe, a combination of grilled green onions that have become sweeter and tuna, and was eaten by common people during the Edo period. In the past, tuna was preserved by pickling it in soy sauce, and while the red meat was highly valued, the rest of the tuna was thrown away as it was not suitable for preservation.Edo Negima Nabe was born from the idea of using the discarded tuna in a dish instead of throwing it away.