“Hotpot” Dishes are Perfect for Winter in Japan! Submit Your Tasty Experiences to Social Media with This Cheap Prepaid SIM!

Yellowtail, called “buri” in Japanese, that is caught in the Sea of Japan in the winter is called “kan-buri (“cold yellowtail”),” and it has a delicious fatty flavor. It’s in season from December through February.
Buri shabu is a dish where you dip thinly-sliced fresh yellowtail into a hot broth and eat it with ponzu sauce.
The fat in the yellowtail melts off in the hot broth, making this a delicious and healthy dish!
This is something you won’t want to miss while it’s in season!

Pufferfish, known as “fugu” in Japanese, is the number one luxury fish in Japan.
Hotpot made with pufferfish is known as “tecchiri” in Osaka, and it’s quite the amazing dish.
It is typically made by cooking the pufferfish in a kombu kelp-based broth then dipping in ponzu sauce. Its light texture just adds to the deliciousness!

Pufferfish is poisonous if prepared improperly, but you need a special license to serve it in Japan, so you can rest easy!
Be sure to give it a try!

Crab is the quintessential winter indulgence!
Crab gently simmered over a fire is tender and delicious!
After all the crab is gone, the broth will still have plenty of delightful crab flavor, so it’s great for making crab zosui (rice soup)!

“Kue nabe” is the specialty of Kochi Prefecture.
There aren’t typically many catches of the type of grouper known as “kue” in Japan, so it’s seen as a rare luxury.
Grouper is low in calories and high in collagen, so many people say that it tastes its best in hotpot dishes.
The leftover broth is also excellent for making zosui!