Experience the warmest communal dining at home with this incredibly flavorful Japanese Monkfish Hot Pot called Anko Nabe. You’ll be blown away by the rich soup broth, and all the fun involved in cooking and eating together. It’s one of our family’s most favorite meals in winter months!
Chanko Nabe or Sumo Stew is a robust hot pot filled with all kinds of vegetables and tons of protein in a rich dashi and chicken broth.
When I visited Hokkaido, one of the dish I look forward to enjoying in sushi restaurants is Sanpeijiru. This salted salmon soup is absolutely delicious and perfect for a cold winter day.
Hoba Miso is a regional dish in Hida Takayama area of Japan. I enjoyed this dish with marbled Wagyu and it was simply amazing.
Savory hot pot with seared marbled beef and variety of vegetables including enoki, shungiku, and napa cabbage cooked in a soy sauce broth.
Warm soba noodle in a delicate katsuo kombu dashi and topped with shrimp tempura, kamaboko, and sliced scallion.
Chashu – Melt in your mouth pork belly braised in sweet and savory soy sauce based sauce. Sear with torch to enhance flavor and enjoy with ramen!
Kakuni – Slow cooked pork belly in soy sauce glaze, serve with shiraga negi and egg on the side.
Hot pot with thinly sliced beef or pork dipped in citrus ponzu sauce, enjoy with napa cabbage, shungiku, enoki mushrooms in kombu (seaweed) broth.
Tender chicken marinated in negi miso, made with Tokyo Negi roasted in sesame oil, and seasoned with miso, sugar, mirin, sake, and soy sauce.