Try our specialty products
Try our specialty products
In this section, we showcase seasonal Fukushima products, recipes, unique ways to enjoy Fukushima food from our producers, and some of the beloved comfort foods of the local people.
A favorite of monkfish producer Ken Suzuki!
Monkfish hotpot
Ingredients
Monkfish packaged for hotpot (raw with liver, bony parts, etc.)
Half a head of Napa cabbage
One Japanese leek
One bunch of hotpot greens (shungiku, mizuna, etc.)
One carrot
Four or five raw shiitake mushrooms
One block of tofu
Half a head of Napa cabbage
One Japanese leek
One bunch of hotpot greens (shungiku, mizuna, etc.)
One carrot
Four or five raw shiitake mushrooms
One block of tofu
■ Flavorings
Miso to taste
Kelp broth
Tablespoon of sake
Miso to taste
Kelp broth
Tablespoon of sake
Directions
-
1
Use a knife to pound and mince the liver. Lightly cook it in the hotpot.
-
2
Mix the miso with the kelp broth, add the sake, and add water to dissolve.
-
3
Add the monkfish meat and bony pieces and heat through.
-
4
Add the pre-chopped Napa cabbage, leek, hotpot greens, carrots, shiitake mushrooms, and tofu. Simmer.
Hint!
The most well-known Iwaki monkfish dish is the dobujiru fishermen’s dish, but it has more of an intense, sophisticated flavor that comes from simmering only in the juices of the fish and vegetables. Monkfish hotpot, on the other hand, adds water and broth, so it’s a great dish for the whole family and something that everyone can enjoy. It’s actually not uncommon for Iwaki fishermen to enjoy monkfish hotpot with their families when they come back to shore. Once your whole family falls in love with this delicious meal, you’ll never want to stop making it. The warm feeling of bringing everyone together just makes it taste that much better.
