Hot pot! Workshops on making Japanese nabe
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Share a hot pot, share the love. The Japanese believe that sharing a meal from a single pot forms closer relationships. Well, here’s your chance to get in on the umami.
Food journalist Harris Salat (who co-wrote the recently published ‘Japanese Hot Pots: Comforting One-Pot Meals’) and Japanese cookbook author Sonoko Sakai are teaming up to offer workshops next weekend on nabe, the hot pot dishes that are the soul food of Japanese cuisine.
The hands-on workshops feature three classic nabe: 1) mushroom hot pot, kinoko nabe, with a mixture of Japanese mushrooms such as shimeji, maitake and shiitake that are available at farmers markets -- maybe some nice porcinis or trumpets; 2) salmon hot pot, ishikari nabe, a hearty fishermen’s nabe from Hokkaido (Japan’s northernmost main island), featuring a miso-based broth, salmon, onions, potatoes and more; and 3) sumo wrestler hot pot, chanko nabe (which means ‘father and child,’ symbolizing sumo togetherness), with chicken dumplings, fresh pork belly, tofu and a variety of vegetables, accented by zesty chiles and tangy yuzu. You’ll learn fundamental Japanese kitchen skills including knife techniques, dashi and flavoring. Bring a good kitchen knife and an appetite.
Two workshops are scheduled, one on Nov. 14, the other on Nov. 15. Click here to register (scroll down the page to the ‘Add to Cart’ button). The cost is $65 per person and each workshop is limited to 15 people.
-- Betty Hallock
