Akita's Oga Peninsula boasts unique "Ishi-Yaki-Nabe" — seafood bubbling in a carbon-fired stone pot

Reported and photographed by reporter Zhao Yuting in Akita

"Ishi-Yaki-Nabe" is a distinctive local dish from the Oga Peninsula in western Akita Prefecture, Japan. As the name suggests, it is literally cooked using "stones." This is a traditional cooking method unique to Oga, where ingredients are first placed in water, then superheated sea stones (heated to thousands of degrees) are added. The food is cooked solely by the heat of the stones, taking only about five minutes. This method perfectly preserves the original umami of the ingredients.

▲ Oga Peninsula’s unique "Ishi-Yaki-Nabe" uses thousand-degree stones to boil water, fully retaining the freshness of ingredients. (Photo by reporter Zhao Yuting, same below)

Due to the Oga Peninsula’s thriving fishing industry, fishermen in the past invented this method of cooking. It was the fastest way for them to enjoy freshly caught seafood right after hauling in their catch. The high-temperature sea stones reduced cooking time while sealing in the natural sweetness — one of the main reasons why Ishi-Yaki-Nabe has endured to this day. There are no strict rules on the ingredients for Ishi-Yaki-Nabe, but likely due to its fishing roots, many still use fresh fish as the main component, paired with simple vegetables, so as not to overpower the seafood’s delicate flavor.



▲ Ishi-Yaki-Nabe, a traditional method used by Oga fishermen to enjoy their catch, cooks food using superheated sea stones.

The utensils for Ishi-Yaki-Nabe are very simple: a wooden barrel serves as the pot. First, an appropriate amount of water is poured into the barrel, then ingredients are arranged inside, and finally, treated and superheated stones are tilted in. The water instantly boils. The number of stones is adjusted based on the quantity of ingredients. This method not only retains the natural aroma and sweetness of the food, but also creates a stunning visual effect. Today, many restaurants in Oga cook Ishi-Yaki-Nabe on the spot for customers to watch, and some hotels even offer special Ishi-Yaki-Nabe dishes, allowing diners to enjoy both visual and culinary delights.


▲ The unique sea stones used to boil Ishi-Yaki-Nabe.

The greatest feature of Ishi-Yaki-Nabe is its ability to preserve a natural sweet taste, so heavy seasonings are rarely added. The most common broth flavor is Japan’s famous "miso," whose slightly salty taste enhances the overall flavor. When the stones are placed in the pot, the water bubbles vigorously and the aroma wafts through the rising steam. Finally, the stones are removed one by one, miso is mixed in, and green onions are sprinkled on top to complete the dish. This simple cooking process not only satisfies the palate but also delivers a visual spectacle. Compared to elaborately plated dishes, this traditional fisherman-invented stone pot meal offers a rustic, heartwarming charm.


▲ Part of the fish in the Ishi-Yaki-Nabe soup is cooked, while another part is served as sashimi, allowing you to enjoy two delicious experiences at once.