Shabu-shabu. Sukiyaki. Oden. Known as Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying, and hearty meals that the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming hot pots from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such as seafood, poultry, greens, roots, mushrooms, and noodles, these classic one-pot dishes require minimal fuss and preparation--just an earthenware crock, a portable burner, and a good appetite.
- An introduction to Japan's most beloved home cooking, with recipes for 50 authentic regional favorites.
- Includes a primer on hot pot culture, ingredients, condiments, and tools.
- Hot pots are wholesome, economical, and easy to prepare midweek.