Train Vert is the JR East Shinkansen travel magazine. This magazine introduces the culinary culture, local customs, and natural environment of East Japan, with the concept “feel travel, think about travel.”

“Train Vert” is a French term meaning “green train.”

This month's Train Vert

For warm nabe hotpot, head to the Tohoku region.

Main Visual

The Tohoku region of Japan experiences severe cold in winter, but it's also the perfect season to enjoy warm hotpot cuisine. In a typical Japanese nabe dish, a large pot ( nabe ) containing various ingredients is placed on a table to cook and then shared among several people. Cooking the dish together promotes communication among the diners. Tohoku is home to colorful and interesting regional nabe dishes that use the unique ingredients of the land—dishes that are deeply involved with the history and customs of the land. We present six such nabe hotpot dishes, one-by-one, from six prefectures of the Tohoku region.



Sakura nabe from Fukushima Prefecture, seri nabe from Miyagi Prefecture


Hippari udon from Yamagata Prefecture, donko nabe from Iwate Prefecture


Ishiyaki nabe from Akita prefecture, Hachinohe bouillabaisse from Aomori Prefecture


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Train Vert magazine has pages offering sightseeing information to tourists from overseas. Please be sure to check out this section in the second half of the magazine.