Review -- Roots & Grubs

"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