While there’s still a lingering chill, how about making nabe? It’s one of my favorite foods, especially when it’s cold out and you need a little soul-warming sustenance. In case you aren’t familiar with nabe (short for nabemono), it’s a Japanese hot pot. Cooked in a variety of ways, I began tinkering with tonyu nabe (made from soymilk and miso) when I was contacted by the editor from Aroma Magazine to write and photograph an article for the inaugural issue of their online magazine.
I was first introduced to tonyu nabe from my good friend Tomo (photographer/musician/Japanese curry expert), who simmered a pot for a group of our artist and designer friends in his San Francisco loft. We opened bottles of sake, ate to our hearts content, and went home with happy bellies. Since then I’ve messed with a bunch of recipes until settling into one I liked. Then, my friend Juli pointed out a similar Korean dish which adds, as a condiment, a mixture of shoyu, green onions, and sesame seeds. I opted for sesame oil for its nutty fragrance and found it added the right amount of assertiveness to this hearty dish.
The recipe can be found in Aroma Magazine, a new online food magazine from Norway. They offer the issue in English and you can buy and download a PDF through their website or iTunes for only $4.99. It’s over 100 pages of ad-free content, 25 recipes, luscious photography, great layout, and a wide variety of topics like northern Thai food, Norwegian seafood, and a marzipan heaven in a Berlin department store’s sixth floor. But the article that captured my attention most was about a South African fast food called bunny chow. Have you heard of this? It looks amazing. I won’t say too much except it involves a hollowed out half loaf of government standard white bread filled with curry. It is making me salivate.
It just so happens I have a pot of curry gurgling on my stove. Now where to get my half loaf…