Suppon Nabe: Japanese Turtle Hot Pot Stew

January 30, 2009 3 Comments

Suppon Nabe: Japanese Turtle Hot Pot Stew すっぽん鍋

Suppon Nabe: Japanese Turtle Hot Pot Soup すっぽん鍋川千鳥

Winter is nabe season in Japan and there is nothing like a bubbling nabe hot pot to warm the body with a rich and hearty meal. Suppon, or soft shell turtle, is considered to be the most elegant fare for nabe. Suppon was the favorite of imperial courts through out…

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui

January 24, 2009 6 Comments

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui かにみそかに鍋かに雑炊

In Japan winter is the season for crab and the best, fresh sake. We were given two beautiful crabs from the Sea of Japan and after doing kani nabe I wanted to cook the kani miso in the shell with sake over an open flame, so I bought some…

Tsunamichi: Country Style Teuchi (Handmade) Soba and Udon in Kyoto

February 6, 2008 10 Comments

Tsunamichi: Country Style Teuchi (Handmade) Soba and Udon in Kyoto (綱道: 手打ちそば、手打ちうどん、うんどん)

The island of Shikoku is Udon country. And 27 years ago, a man from Shikoku quit his job as a salary man and started Tsunamichi with the intent of making the best damn handmade noodles in Kyoto.…

Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot)

November 29, 2007 4 Comments

Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋

Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is actually a family recipe from Paku’s house. (Yuzu was Peko’s addition) We both felt that while this was…