From http://www.tourism.metro.tokyo.jp/english/tourists/info/basic_info/basic/basic2_3.html
Dojo-nabe is a dish of loach and is cooked in a shallow earthen pot with a plenty of chopped green onions. A several different types of soup are used to cook dojo-nabe, such as sweet, shoyu-based sauce called wari****a or miso-based soup. There are two serving types of dojo-nabe; "Maru" contains whole loaches including their heads and bones, while "saki" uses ones without heads and bones. They are served with shichimi-togarashi <seven-spices and hot pepper sprinkles> and sansho <Japanese pepper sprinkles> for garnishing, if desired.
Dojo-nabe is a dish of loach and is cooked in a shallow earthen pot with a plenty of chopped green onions. A several different types of soup are used to cook dojo-nabe, such as sweet, shoyu-based sauce called wari****a or miso-based soup. There are two serving types of dojo-nabe; "Maru" contains whole loaches including their heads and bones, while "saki" uses ones without heads and bones. They are served with shichimi-togarashi <seven-spices and hot pepper sprinkles> and sansho <Japanese pepper sprinkles> for garnishing, if desired.
