Photo Credit

Reviews & Coverage

"Japanese cooking doesn't get any simpler than hot pots. Heartier than a soup, but lighter than a stew, hot pots, or nabemono, are a staple of Japanese home cooking... delectably savory, [and] cook up in just 20 minutes."

- Alexia Brue, Well + Good NYC

A great introduction to a healthy, delicious way of preparing fish, meat, and vegetables. Perfect for winter comfort!

- Adina Steiman, Martha Stewart's The Everyday Food Blog

"I was pretty thrilled when I found out that [Tadashi and Harris] were working on a book together about Japanese hot pots -- because, well, I happen to LOVE hot pot. It inherently brings people together, often with everybody leaning over the pot to pluck their favorite ingredients from the broth with their chopsticks. If you're going to share hot pot, you might as well be chummy about it."

- Betty Hallock, Los Angeles Times Daily Dish

"For years I decried the fact that only a few Japanese cookbooks pushed your understanding of the cuisine beyond sushi. This year, New York chef Tadashi Ono and writer Harris Salat's Japanese Hot Pots has made great strides in conveying how affordable and accessible the cuisine of Japan is and can be. Whereas Momofuku's fresh ramen will be a labor of love, Ono and Salat's hand-pulled noodle hot pot will be a doable evening endeavor. There is plenty of cultural as well as practical information to guide you in preparing and enjoying your creations. Hot pots (nabe) are not fussy, precious cooking but rather the soul of Japanese cuisine."

- Andrea Nguyen, Viet World Kitchen

"What could be better than a meal that is healthy yet satisfying, comforting yet exotic, quick and easy to prepare yet impressive? One that is also served in one pot that can be brought to the table for family members to gather round and choose whichever morsels they particularly like? If that sounds like a great way to warm up a winter evening then I have just the cookbook for you: Japanese Hot Pots: Comforting One-Pot Meals."

- Lisa Kelsey, Family Circle Magazine

"Finally--a book on nabe in English. Chef Tadashi Ono of Matsuri restaurant in New York and journalist-blogger Harris Salat of the Japanese Food Report have teamed up for the definitive guide to Japan's quintessential comfort food."

- Yukari Sakamoto, Metropolis

"Steaming bowls sustain body and soul in the cold months. Your grandmother probably knew how to fill this need and the Japanese certainly do, as Tadashi Ono and Harris Salat so deftly demonstrate in "Japanese Hot Pots: Comforting One Pot Meals" Once you have assembled the ingredients, the actual preparation is brief..The recipes are blueprints that welcome variation."

- Florence Fabricant, The New York Times

"With every turn of the page my appetite for hot pot grew. Browsing through the book one can't help but notice the stunning food photography -the photos are beyond beautiful. The first recipe I tried was Kinoko Nabe a.k.a. Mushroom Hot Pot. And fyi, I've made this 4 times since reading the book! What I love about this dish and any hot pot for that matter is how simple it is to throw together not to mention how satisfying and healthy the meals are."
- Savory Sweet Life blog

"From favorite humble dishes to others that are rather sophisticated, this collection is certain to have a wide appeal. whether vegetarians or a meat lover, these recipes are accessible, honest, and can be prepared in just a few minutes."

- Larry Cox, Tuscan Citizen

"Japanese hot pots provide a warming, nourishing and healthy way to enjoy a meal with your family and friends... comfort food at its finest. Normally, a large pot brimming with savory broth and any combination of vegetables, tofu, noodles, seafood, chicken or meat would be simmering away and served at the table, communal style."

- Food columnist Jaden Hair of The Steamy Kitchen

"Have you ever had to listen to a cook hold forth on the importance of homemade stock, simmered for hours? The foundation of cuisine, and so on? Well, if you run into that guy, tell him I made a richly flavored soup the other night; the stock consisted of three ingredients and took one minute to make. The soup, Pork Miso Hot Pot, was from Tadashi Ono and Harris Salat's new book Japanese Hot Pots..."
- Food writer Matthew Amster-Burton on his Roots and Grubs blog

"Japanese Hot Pots is full of beautiful photography. A quick perusal will make your stomach grumble for a steaming bowl of broth with all kinds of vegetables, proteins, noodles, and tofu. If your knowledge of Japanese is limited to California rolls and shrimp tempura, recreating these stunning hot pots at home might strike you as a daunting task. But let me assure you--these hot pots are a breeze to put together, most of them coming together in less than 30 minutes. Hot pots are more about assembly than complicated cooking. Even the soup bases don't require a long time to simmer."

- Caroline Russock, Serious Eats

"Since the finished dishes are so simple and straightforward, their advice is a terrific way for the uninitiated to learn lots of the basics of Japanese cooking."

- Lisa Messinger, Creators.com Lifestyle

"Japanese Hot Pots is a wonderfully comprehensive cookbook, featuring hot pots from all over Japan, to every taste -- from Kyoto mackerel-miso hot pot and Hiroshima oyster hot pot, to Hakata pork intestines hot pot and lamb shabu-shabu from Hokkaido. The recipes are very simple once you're done finding the ingredients and cutting them up. There's basically only one technique going on -- simmering."

- Sara DiGregorio, The Village Voice's Fork in the Road food blog

"The book extols the virtues (flavorful, colorful, nutritious) of slowly simmered veggies and proteins... the dishes themselves are fairly straightforward to assemble (and easy to improvise). One-pot cooking means clean up is a snap."
- Vicki Hyman, The Newark Star Ledger

"The international collaboration of Chef Tadashi Ono and culinary chronicler Harris Salat has brought forth a fine cookbook devoted to nabe, those marvelous Japanese cook-at-the-table, single-pot dishes that nourish and nurture warm friendships. This multitalented team shares a wealth of kitchen tips with their readers, spicing up good cooking advice with tasty tales."
-Elizabeth Andoh, author of Washoku: Recipes from the Japanese Home Kitchen

"What a gorgeous, fun, inspiring, smart book! Its pleasures are twofold: first, Tadashi Ono and Harris Salat have written a delightful cultural history of one of Japan's premier foods; second, they have compiled fifty accessible recipes guaranteed to please the American home cook. It is a must-have for all lovers of Japanese food."
-James Oseland, editor in chief of Saveur, author of Cradle of Flavor