Hot Pot

With the publication of Tadashi Ono's and my cookbook, Japanese Hot Pots, coming up on September 22nd (soon!), I've naturally been thinking a lot about these irresistable one pot meals.

Melissa Clark's excellent article on cooking bluefish that appeared recently in the N.Y. Times got me thinking about preparing oily fish, Japanese-style.

This month, Gourmet is running my story about Tohoku, a breathtaking region that sits atop the main island of Honshu.