Nara's Asuka Hot Pot Gives Flavor Of Food Culture From Afar

Nara's Asuka hot pot gives flavor of food culture from afar

Recipe books collected from around the globe, some written in Cyrillic and Arabic, line the bookshelf of Yuriko Aoki, a cooking expert on the world's local dishes.

She refers to the books, including an instructional tome with hand-drawn illustrations and a beautiful volume resembling a photo album, to recreate local flavors and introduces them through events and the media.

Bear Hot Pot, Coupled With Views Of Scintillating Ice Deposits, Is The Bait Being Used To Lure Tourists To Mount Moriyoshizan

Bear hot pot, coupled with views of scintillating ice deposits, is the bait being used to lure tourists to Mount Moriyoshizan

KITA-AKITA, Akita Prefecture--Bear hot pot, coupled with views of scintillating ice deposits under starry skies, is the bait being used to lure tourists to Mount Moriyoshizan.

Guests can feast on the local specialty and other dishes at a "matagi goya," or a mountain hut used by "matagi" hunters.

For Those Cold Winter Evenings, A Chicken-ball Hot Pot

For those cold winter evenings, a chicken-ball hot pot

Masahiro Kasahara, proprietor of Japanese cuisine restaurant Sanpi-Ryoron in Tokyo's Ebisu district, had an initial goal of turning just 10 percent of his customers into die-hard fans.

The popularity of his dishes has soared. And the 45-year-old chef continues to communicate the joy of cooking through television, radio and magazines.

Asian Lamb And Noodle Hot Pot

Asian lamb and noodle hot potThis is a low fat, warm and delicious bowl of udon goodness. You'll love tucking into this broth filled with lamb shanks and Asian greens. You just need a big enough spoon!

1 tablespoon peanut oil
4 trimmed lamb shanks
1 litre Massel salt reduced chicken style liquid stock
2/3 cup shao hsing (Chinese cooking wine)
2 star anise
2 sticks lemongrass, trimmed, bruised
5cm piece fresh ginger, sliced
1/4 cup salt-reduced soy sauce
1/3 cup mirin
180g dried udon noodles
200g snow peas, trimmed
2 baby pak choy, trimmed, each cut into 6 wedges
1 cup bean sprouts, trimmed
2 green onions, thinly sliced diagonally
Sambal oelek and lime wedges, to serve

Authentic Sumo Hot Pot That Nurtures Mightiest Champion Lands In Hong Kong

Authentic sumo hot pot that nurtures mightiest champion lands in Hong KongMore than 1,000 Japanese restaurants call Hong Kong home, but the newest one may be a bit special to one of the nation's finest athletes -- and to the government in Tokyo.
The eatery was brought over by a record-holding sumo wrestling grand champion, Hakuho Sho, who made a rare visit to the Chinese territory Tuesday for the debut of a restaurant that specializes in an authentic hot pot dish that nurtured his career, body and strength.

Winter Best Season For Seri In Hot Pot

Winter best season for seri in hot potThere are a variety of main ingredients for nabe hot pot dishes — pork, chicken and seafood, to name a few. But in Miyagi Prefecture and its vicinity, seri, a type of Japanese parsley, has been gaining popularity.
Seri is widely known as one of the seven kinds of spring herbs in Japan. Belonging to the Japanese parsley family, this perennial grows naturally in paddies and watery environments across the nation.

Steak Grilled In Earthen Pot Brings Out The Best In The Meat

Steak grilled in earthen pot brings out the best in the meat“Donabe,” or earthen pots, are usually associated with hot pot cooking enjoyed by a group of people around a table.
“That’s fine, but they aren't just for simmering,” says Michiho Fukumori, the eighth-generation head of Doraku-gama, a pottery of earthen pots established in the Edo Period (1603-1867).

Baseball : Swallows Land Japan Series Pot

Baseball : Swallows land Japan Series potBaseball : Swallows land Japan Series spot s015The Tokyo Yakult Swallows defeated the Yomiuri Giants 3-2 to close out the final stage of the Central League Climax Series in Game 4 on Saturday at Jingu Stadium in Tokyo.

Japanese Pot-stickers

Japanese Pot-StickersIngredients
3-1/2 ounces cake flour
3-1/2 ounces bread flour
Additional flour for dusting
1/4 teaspoon salt
Stuffing Ingredients
5 ounces ground pork
1 teaspoon shoyu (soy sauce) plus more for dipping
3-1/2 ounces spinach leaf part only, chopped
1 portobello mushroom chopped
1/2 teaspoon salt
2 garlic cloves grated
1 teaspoon grated ginger
2 tablespoons chopped garlic chives