The name of this seafood hot pot comes from the Ishikari region of Hokkaido. The recipe was developed by local fishermen who prepared it on their boats. Chunks of salmon are simmered with a variety of ingredients, such as tofu, konnyaku jelly, Chinese cabbage, and onions in a broth flavored with savory miso. As a further seasoning, a pinch of sansho pepper is usually added.

獅子豆 ししとう