Winter warm up food
Nabe, or hotpot, is the ultimate Japanese wintertime meal. Delicious, quick and incredibly easy to prepare, it can be tailored to anyone’s tastes, whether you prefer fish, pork, beef or vegetables. Chopped vegetables, tofu and thinly sliced meat or thick pieces of fish and shellfish simmer in a liquid base and the dish is often enjoyed with a glass of sake to boost the flavours. Usually cooked right at the table on a portable gas stove, nabe makes a fantastic addition to your winter dinner menu.
Here are three delicious ways to enjoy a warming hot pot this winter:
Akita’s kiritanpo nabe
Kiritanpo is made from steamed and mashed rice that’s moulded around a cedar skewer and toasted. Cut and added to nabe, kiritanpo adds texture and substance. Paired with chunks of chicken, a rich chicken soup stock, vegetables and a glass of Saiya Brewery’s Yuki No Bosha junmai-ginjo nama sake, kiritanpo nabe makes for a substantial winter dinner, sure to fill you up and warm your body. To make cooking even easier, Nihombashi Mitsukoshi has kiritanpo nabe sets for two, which come with kiritanpo, hinai jidori chicken breast and thigh, and concentrated soup stock.
Shizuoka’s kinmedai nabe
The Shimoda area of Izu in Shizuoka prefecture is famous for its kinmedai (golden-eye sea bream) catch. Plump and rich in flavour, kinmedai pairs well with broth taken from Hokkaido’s rausu kombu (kelp) and Shizuoka-based Sanwa Brewery’s premium Garyubai junmai-ginjo extra dry sake. Subtly adjust the flavour by shortening or lengthening the cooking time of the kinmedai.
Kyoto’s tonyu-tsumire nabe
Creamy soy milk, vegetables and chicken dumplings all feature in this one-pot dish. Simply pop the ingredients into an earthenware donabe and heat up for an effortless, savoury supper. Try it with Sasaki Brewery’s Jurakudai ginjo arabashiri sake to enhance the rich flavours even more.
Location: Nihombashi Mitsukoshi main building basement, food hall
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