20 Dec 2017 in Food Culture
Warm yourself up this winter with a hearty Japanese hotpot! Discover the specialties region by region.
From nabemono to sukiyaki and shabu-shabu, Japanese cuisine has a wealth of different hotpot styles – and there’s no more rewarding meal when it’s snowing outside!
Many ingredients are at their best in the winter: seasonal vegetables have real umami, seafood has more fat, and some meats are only available in wintertime.
Here’s our selection of the best regional hotpots served at KAI resorts.
Slow cooked, the Crab Sukiyaki is simmered at the table in seaweed broth with napa cabbage and edible chrysanthemum.
“Black diamond tuna” is the star of the menu at Hoshino Resorts KAI Tsugaru.
Caught in the Tsugaru Strait, this rare tuna is prized throughout Japan for its melt-in-the-mouth quality. Taste it as sashimi, sushi and in a Negima Hotpot, cooked for just a few seconds.
At Hoshino Resorts KAI Atami, the speciality is Japanese spiny lobster – said to be at its best in winter, when the waves are rough.
Steamed with sake and plums, it’s an absolute treat.
Meaty mountain dishes
It also features a broth with several kinds of miso from Tochigi Prefecture.
In the heart of wine country, Hoshino Resorts KAI Matsumoto, serves up a shabu-shabu broth made from beef tendon and red wine.
It makes a great dip for seasonal vegetables and fresh beef – washed down with local wine, of course.
And for the ultimate winter treat, try the Snow Hotpot at Hoshino Resorts KAI Alps – a dish that involves pouring hot sukiyaki sauce over cotton candy to create a snow-like pattern in your dish!