Japanese Hot Pots to Warm Your Soul
Tuesday, December 8 @ 6:30 pm
Japan Society (333 E. 47th St., NYC)

In Japan, winter time dinner means nabe (hot pot). I already know you're thinking right now, "Let's do nabe tonight!" It's such a heartwarming meal, and it's almost necessary during the winter months in Japan since homes don't usually have central heating. It's easy to prepare, tasty, warm and just perfect.

Japan Society is hosting a program with Matsuri restaurant's head chef Tadashi Ono, and food journalist Harris Salat, co-authors of Japanese Hot Pots: Comforting One-Pot Meals. The program is followed by a nabe tasting, and book-signing.

Not only will Ono and Salat talk about hotpot as the quintessential Japanese comfort food, but also related topics such as: the unspoken rule of "nabe-bugyo" (the hot pot dictator); tips and tricks (tofu and beef shouldn't touch each other because tofu will toughen the meat); and condiments (yuzu pepper is one of the best condiments to accompany nabe). The program will include an actual cooking demonstration to teach you how to prepare and eat nabemono.

Aren't you drooling from this shabu-shabu picture above? Old-school hotpotting is becoming so stylish with the Le Crueset!

For tickets, please check out the website here.

Hope to see you!

Photos: Lucy Schaeffer.


  • How long is that Le Creuset supposed to take to heat up on the portable?? Mine, and you know I have one, takes mere seconds thanks to its thin aluminum base.

    The Jerkey on

  • It's actually very quick. My friend has one, and we had a nabe party, and it heated up so quickly, and retained the heat for long time, which is the key for doing nabe.

    Yamahomo on

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