Cold January, Hot Nabe

A set of Japanese dishes that will warm you up in the cold winter’s weather

  • Cold January, Hot Nabe
  • Cold January, Hot Nabe
  • Cold January, Hot Nabe

If you got literally fed up with all the End-of-the-Year and New Year’s luncheons and dinner-parties, nabemono, or more simply nabe, could be a good compromise to satisfy your hunger, without filling you too much. Here is a brief introduction to Japanese hot pots and where to find them in Tokyo.
Originally meant for rikishi, the sumo wrestlers, chankonabe is a healthy and well-balanced hot pot with a variety of ingredients, which include fish, seafood, meat, surimi and vegetables. Although most sumo training quarters are based in and around the Ryōgoku district, you can taste chankonabe in other areas of Tokyo as well.
Chanko Kirishima
Run by former wrestler Kirishima, from the Michinoku Stable, the restaurant is located on the 8th floor of a building not too far from Kokugikan Sumo Hall. It is usually full. We recommend the delicious chankonabe with a generous amount of shrimps and scallops in a rich broth made with pork and chicken bones.
It is a restaurant run by former wrestler Kotonofuji and located in Kagurazaka, where you can taste the chankonabe of the Sadogatake stable. Kotonofuji serves a simple yet tasty nabe full of vegetables, chicken and chicken meatballs, in a chicken-bone broth that has simmered for at least four hours.
Snow, horsehair and red king are the names of the three crab species brought about by the cold northern waters in winter. Here are a couple of nabe restaurants where you can taste their delicate flesh.
Ryo (Azabu)
A specialized restaurant serving crabs from Nemuro and Kushiro, Hokkaido. You can choose from a wide array of dishes, including nabe.
Tarabaya (Kichijōji)
The shop offers Hokkaido cuisine and different kinds of crabs at reasonable prices. An all-you-can-eat option is also available.
Originally a Hakata specialty, mizutaki is chicken boiled with its bones and seasoned with ponzu sauce. The flavourful soup is rich in collagen and helps warming up the body.
Mizutaki Shimizu (Megurogawa)
This old shop run by the Kyōmachi family is always packed. Here you can enjoy a nabe with meat and stock made with free-range poultry. Hawfinch eggs on a bowl of white rice are also a delicacy.
Torishō Takehashi (Roppongi)
The shop serves different types of chicken: shamo, red, Yamato, and others. The most popular nabe is shirotaki, with non-deboned chicken legs and very rich in collagen.
Oden was originally what is now commonly known as dengaku, boiled konjac and miso. Nowadays, oden consists of various ingredients, such as boiled eggs, daikon, konjac, and fishcakes stewed in a light, soy-flavoured dashi broth. In its many variations, oden is considered a classic winter dish nationwide.
Kappō Inagaki (Hanzōmon)
Established 30 years ago and inheriting the taste of generations, this restaurant offers oden in the styles of Kansai, Kantō and Nagoya.
Esaki (Kagurazaka)
This very small shop, with only eight seats at the counter, is renowned for the careful selection of the ingredients, served in a simple soup that emphasizes their flavour.

Author : The Slowear Journal


Japan  | Tokyo  | hot pot  | winter  | restaurants  |

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