Japanese Hot Pots to Keep You Warm Through the Winter
Executive chef of Matsuri Tadashi Ono and food journalist Harris Salat have collaborated on a cookbook called Japanese Hot Pots. These hot pots, or nabe, are the quintessential Japanese comfort food: simple, fast, and easy to prepare. Heartier than soup but not as dense as stew, they are the perfect meal for a crisp autumn day or an icy winter night. Their work demystifies this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan.
According to Ono, the idea for the book came when Salat joined him and his family for a nabe dinner. He says, “I think the lure of nabe is its ‘warmth’ and ‘way of connecting people.’ You could call it a shared space as opposed to just a food, and I think it is not only the eating but the experience of nabe that is its appeal.” Salat adds, “Nabe is tasty, easy to make and demonstrates the beauty of Japanese cooking. It is not sushi or tempura, but it is very traditional and regional. I love using chopsticks to take food from a shared pot, as it makes for a friendly and warm atmosphere.”
Hot pots include broth, foundation ingredients like daikon, cabbage, and taro root, main ingredients like chicken, cod, and duck, natural flavorings like soy sauce and miso, and accents and garnishes. Wholesome, economical, and complete meals, the authentic recipes in Japanese Hot Pots will satisfy any craving, pleasing everyone from vegetarians to meat-and-potatoes fans with dishes like Greens Hot Pot, Sea Bass Shabu-Shabu, and Pork and Rustic Soba Noodle Hot Pot. The photographs alone are enough to make your mouth water, so why not get yourself ready for the colder temperatures by picking up a copy today?
Japanese Hot Pots: Comforting One-Pot Meals
Tadashi Ono & Harris Salat
$25 paperback / 50 recipes
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