Japanese Hot Pots by Tadashi Ono & Harris Salat

Description

Paperback: 160 pages

The Japanese have long believed that sharing a meal from a single pot forges closer relationships. Japan’s beloved comfort food, hot pot cooking relies on the simple technique of poaching foods in broth inside a single vessel while offering myriad interpretations through a wide variety of ingredients. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this tradition for American home cooks with more than fifty hearty hot pots from all corners of Japan. Illustrated throughout with stunning food and location photography, this authentic collection features recipes such as Sumo Wrestler Hot Pot, Beef Sukiyaki, and Sea Bass Shabu-Shabu, variations for vegetarian recipes, and a primer on Japanese ingredients and hot pot culture.