Food and Dining

Japan is a country that prides itself on distinct seasonal dishes, with winter being the time when the hotpots traditionally come out, and people warm themselves up with tasty broths. But it’s not just about soup-based meals. There are many different popular types of Japanese cuisine, and each region has its own take on national classics. Here are a few worth checking out from the Kansai region. Shabu Shabu Shabu Shabu is a hot pot (nabe) dish that originated in Osaka in the 20th century, encompassing a twist on old Chinese hot pot recipes. It’s a perfect winter sharing dish that differs from traditional hot pots as each ingredient is individually dipped and cooked in the pot, similar to European fondu cuisine. Shabu Shabu translates as ‘swish swish’, taken from the swishing sound that the ingredients make when dipped into the simmering pot. The broth is made from hot water and kombu seaweed. Additional ingredients can include meat (usually beef), fish, tofu, or vegetables. Once cooked, items are then dipped in soy, ponzu, or sesame sauce. Meals are sometimes served with a side of noodles, steamed rice, or grated daikon. Yudofu Translating as ‘hot tofu’, this popular and comforting winter…