Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals 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 dishes 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, and no special equipment—they’re simple, fast recipes to whip up either on the stove or on a tableside portable burner, like they do in Japan.
Japanese Hot Pots: Comforting One-Pot Meals
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Editorial Reviews
Review
“What a gorgeous, fun, inspiring, smart book! Its pleasures are twofold: first, Tadashi Ono and Harris Salat have written a delightful cultural history of one of Japan’s premier foods; second, they have compiled fifty accessible recipes guaranteed to please the American home cook. It is a must-have for all lovers of Japanese food.” --James Oseland, editor in chief of Saveur, author of Cradle of Flavor
“The international collaboration of Chef Tadashi Ono and culinary chronicler Harris Salat has brought forth a fine cookbook devoted to nabe, those marvelous Japanese cook-at-the-table, single-pot dishes that nourish and nurture warm friendships. This multitalented team shares a wealth of kitchen tips with their readers, spicing up good cooking advice with tasty tales.” --Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen
“The international collaboration of Chef Tadashi Ono and culinary chronicler Harris Salat has brought forth a fine cookbook devoted to nabe, those marvelous Japanese cook-at-the-table, single-pot dishes that nourish and nurture warm friendships. This multitalented team shares a wealth of kitchen tips with their readers, spicing up good cooking advice with tasty tales.” --Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen
From the Publisher
* 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.
* Includes a primer on hot pot culture, ingredients, condiments, and tools.
* Hot pots are wholesome, economical, and easy to prepare midweek.
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Most Helpful Customer Reviews
107 of 107 people found the following review helpful
By T. Goff
Format:Paperback|Amazon Verified Purchase
After living in Japan for three years, I was pining for something Japanese besides sushi. This book more than fills that need. It is beautifully laid out with lots of photos and easy-to-follow directions. The authors recognize that some of the ingredients and tools for these recipes could be difficult to find, so not only do they give suitable substitutes, they also provide websites of vendors who carry the unique items. There are plenty of sidebars offering explanations of why some things are done a certain way, including the right way to slice cabbage and why hot pot ingredients are added in a particular order. Another thing I love about a cookbook is when I can learn something about the dish, along with getting the recipe. I enjoy learning the origin of the recipe and/or why it's unique to a certain region. EVERY RECIPE has a story to go with it and many have serving options along with suggested side dishes.
Japanese hot pot meals are very family-oriented. In a Japanese home, the hot pot meal is cooked right at the dining table using a portable butane stove. Everyone just digs in or cooks their own favorites in the broth. Although a portable butane stove isn't something commonly found in an American home, it is easy enough to find either here at Amazon.com or at an oriental market. I have two of them, and they have been real lifesavers at pot lucks and during power outages. It's like taking my gas range with me, no matter where I go. So if you decide to invest in the butane stove, know that you will use it for more than the hot pot meals!!
Japanese hot pot meals are very family-oriented. In a Japanese home, the hot pot meal is cooked right at the dining table using a portable butane stove. Everyone just digs in or cooks their own favorites in the broth. Although a portable butane stove isn't something commonly found in an American home, it is easy enough to find either here at Amazon.com or at an oriental market. I have two of them, and they have been real lifesavers at pot lucks and during power outages. It's like taking my gas range with me, no matter where I go. So if you decide to invest in the butane stove, know that you will use it for more than the hot pot meals!!
58 of 62 people found the following review helpful
By Lisa
Format:Paperback|Amazon Verified Purchase
I grew up in Japan and this is authentic Japanese comfort food. Throw everything in one pot like a slow cooker but the best part is that you don't have to wait for hours for it to cook like in a slow cooker - everything is cooked in real time while you and your guests sit cozily around a table. There are recipes for vegetarians, seafood lovers and meat eaters. The photos are numerous and inspires one to call friends and get together.
31 of 31 people found the following review helpful
By 77Mini
Format:Paperback|Amazon Verified Purchase
I have been following Harris Salat's blog for about 6 months and have been awaiting the arrival of the book anxiously. So far it has not disappointed. I have only done 2 of the recipes so far. Luckily (like the book states a number of time) these recipes do not mind being adjusted for tastes and available ingredients. And yet with common sense they turned out fantastic. Right now using cast iron dutch oven but will probably invest in either a chinese clay pot or a japanese danabe.
Most Recent Customer Reviews
4.0 out of 5 stars
Lots of Info
Have tried a few of the recipes and am impressed so far. The details and variety of the recipes of great and I expect to get a lot of use out of this book.
Published 1 month ago by H. L. Hall
5.0 out of 5 stars
Wonderful!
I am a French trained chef, who also cooks many other cuisines. Japanese has been my latest foray (well, the last two years). Read more
Published 1 month ago by KChef
5.0 out of 5 stars
So simple, healthy and delicious
I've made so many recipes from this book because I love the subtle tastes and pure flavor. The meals are simple but filled with flavor and texture. Read more
Published 2 months ago by gpstogo
5.0 out of 5 stars
Love it!
We have had this cook book for about 2 weeks now and already made 5 dishes from it. We are very fortunate to have a Japanese market relatively close by though and have not had any... Read more
Published 2 months ago by Braydon
4.0 out of 5 stars
Informative
I found this book to be full of really good details and recipes. I live in a small town in Wyoming however and have a hard time finding all the truly classic ingrediants. Read more
Published 2 months ago by KellyN
2.0 out of 5 stars
Dashi disaster
Eagerly awaited this cookbook. First attempt was a disaster: the dashi recipe produced a deeply fishy, very unpleasant and inedible swill. Read more
Published 3 months ago by jm
5.0 out of 5 stars
fascinating recipes
I have had some of these recipes in japanese restaurants. Loved them, why i bought the book. I am putting together a shopping list for an asian grocery store for the essential... Read more
Published 3 months ago by S. L. HUNN
5.0 out of 5 stars
really nice
Loved it! I wish for many more books like this. Very nice recipes, pictures, and explanations of Japanese pantry supplies.
Published 3 months ago by Duncan Scott
5.0 out of 5 stars
I make Hot Pot better than my Japanese Wife Now.
After buying this book I now make Hot Pot better than my Japanese wife. Most of the ingredients can be found at your local store or at your local Asian store. Read more
Published 3 months ago by Richard Parker
5.0 out of 5 stars
Great
These are so easy to prepare, and very tasty. The hard part is getting some of the items, but they are easily substituted.
Published 4 months ago by Teresa H. Garcia
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