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Who can resist a warm hot pot in winter? The Japanese are no exception.
The most common types of hot pots you'll find at Japanese hot pot restaurants in Japan are shabu-shabu (しゃぶしゃぶ) and sukiyaki (すき焼き).
Shabu-shabu is a classic form of hot pot in Japan, and for the purposes of this article, we'll call it Japanese shabu-shabu. It is usually served with thinly sliced beef or pork, a variety of fresh vegetables, and two types of dipping sauces: sesame sauce or yuzu vinegar (ponzu vinegar).
I like vinegar every time I choose sesame paste to yuzu vinegar, mainly because the Japanese sesame paste is so watery and some add mayonnaise (salad dressing) to it, while the yuzu vinegar is salty and has no acidity at all.
As a heavy-mouthed northerner, it took two of us to get some flavor, and when I suggested to my Japanese colleague, who was eating shabu-shabu with me, that we add some tamarind miso, sesame seeds, crushed peanuts, and barbecue sauce to the dipping sauce, my colleague told me that I wouldn't be able to taste the flavor of the meat that way.
Suddenly, I think he's got a point ......
In addition to these two dipping sauces, Japanese shabu-shabu is often served with some “薬味” seasonings to enhance the flavor of the meat and vegetables, a common one being:
Grapefruit pepper: grapefruit peel and chili pepper mashed and mixed with salt, with the fresh aroma of grapefruit and the spicy flavor of chili pepper, usually sold in supermarkets.
KANZURI: This is a chili sauce made by fermenting chili peppers, Japanese yuzu, salt, and rice koji. You can buy it in supermarkets, and the seasoning has been registered as a trademark by the limited company Kansaku-ri.
When I looked up this かんずり, I came across a detailed description (the original Japanese page is attached to the reference at the end of this article).
かんずり is a traditional fermented seasoning passed down in Myoko City (old Arai City), Niigata Prefecture, Japan. The origin of the seasoning is said to date back to the Warring States period, when the military general Uesugi Kenshin introduced precious chili peppers from Europe and brought them to the area via Kyoto, where they were distributed to farmers for use. Initially, chansuri was made by simply mashing chili peppers and mixing them with miso.
The process of making this seasoning begins around January 20, the coldest time of the year, when the salted chili peppers are dried in the sun on a snowy ground in a process known as “chanzarashi,” also known as “yukisarashi. The bright red chili peppers are neatly laid out on the pure white snow, creating a beautiful sight.
In addition to the two Japanese-style seasonings mentioned above, which you probably won't see in China, there is also mashed ginger and mashed daikon radish, which is usually topped with the aforementioned kanzuri, which is a good way to mitigate the spiciness.
In addition to the above Japanese shabu-shabu, sukiyaki (すき焼き) is also a popular winter hotpot, also called Japanese beef hotpot, and those who like sweet flavors must always make it at home like me.
These years sukiyaki not only in the hot pot restaurant, previously introduced to you in the Japanese beef gaijin Suki home and Yoshinoya have sukiyaki set meal, do not have time to eat hot pot and crave for this bite of friends can occasionally go to quench their thirst.
In addition to these two common types of hot pots, there are other types of hot pots that are differentiated by ingredients, such as chicken hot pots and seafood hot pots, as well as soy milk hot pots and spicy cabbage hot pots that are differentiated by soup base, and there are also a variety of regional hot pots in different parts of Japan.
Motsunabe (Offal Nabe) Offal Nabe (Offal Nabe)
It is mainly made of beef or pork sausage, with cabbage, scallions and leeks, etc. The soup is usually soy sauce or miso-based, with some chili peppers added to enhance the flavor.
Motsunabe first originated in Fukuoka, and now it can be said that there are restaurants offering it everywhere in Japan.
Chanko Nabe (Sumo Hot Pot) Sumo Hot Pot (Sumo Hot Pot)
The traditional diet of sumo wrestlers, using a rich variety of ingredients such as meat, fish, vegetables and tofu. The soup base can be flavored with soy sauce, miso, or salt, and is relatively high in calories but balanced in nutrition.
Ishikari Nabe (いしかりなべ) Ishikari Nabe (石狩鍋)
Originating in Hokkaido, salmon is used as the main ingredient with a miso soup base, lots of vegetables and tofu, and the soup base is usually enriched with cream or milk for a rich flavor.
Kiritampo Nabe (Tapered Nabe)
A specialty of Akita Prefecture, this pot is made of pounded rice pinched into a stick shape (kiritampo) and boiled in soy sauce broth with chicken, mushrooms, and wild vegetables.
When Japanese people eat hot pot, there is also an “〆” at the end of the meal.
The word “〆” is pronounced “しめ”, which means “end” or “finish” in food, and often indicates the last dish or the way to end a meal.
In Japanese hot pot culture, the soup becomes more rich and flavorful after shabu-shabu is served, and the Japanese don't want to waste the essence of the pot, so they have created this “finishing dish”. Most of the restaurants that serve hot pot dishes offer rice or noodles at the end of the meal.
If you choose rice, it's called [雑炊], which is cooked rice poured into a pot and then beaten with an egg and stirred, and finally sprinkled with green onions or seaweed, which is the same as making a pot of vegetable congee.
The first time I saw this way of eating was very unacceptable, this slimy say soup is not soup, say savory porridge it and everything. But now a long time I have been very able to accept, and even feel quite delicious ...…
If you choose noodles, there are udon and ramen available, and it usually depends on what the restaurant serves, and some restaurants also match it to the soup base, so if it's a heavy soup base such as miso, it's usually served with noodles.
In addition to going to the store, you can also choose to buy a bag of hot pot base to make your own at home.
As soon as winter comes, Japanese supermarkets will start to put all kinds of hot pot soup mixes on the shelves in rows and rows. There are two common types of hot pot soup mixes in Japan: liquid bags and concentrated cubes of soup base.
Basically, you can find all of these flavors or types of hot pots mentioned above in supermarkets, and there are even a lot of products that are co-branded with food establishments as well as a variety of collocated flavors.
Garlic flavored ones like the one above are perfect for motsunabe!
I've loved this tomato pot this year and have repurchased it three times already.
These liquid soup bases can be poured directly into the side dishes without having to add water to dilute them, but I like to drink the soup base so I would choose to add some water or it would be too salty.
Moreover, these soup base can be used to create a variety of delicious, such as stir-fried vegetables added, used to cook porridge, and the above tomato flavor can be used to make omelet rice.
I'm afraid you won't know how to make it, the official website of these products will come with all kinds of recipes, handicapped people like me can make it!
These are the various kinds of Japanese hot pots introduced to you. In addition to shabu-shabu, which will have a lot of a la carte items, Japanese hot pot restaurants basically have a fixed selection of items to choose from, with relatively little space.
Next time you come to Japan, you can choose to find a Japanese hot pot restaurant, feel it, and remember to finish with 〆
- Author:japan guides
- URL:https://japan-guides.com/article/diet-85
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