Earthenware Pot

Hotpot dishes are Japanese winter favourites; they are used to cook sukiyaki, shabu shabu, oden, yudofu (pot-boiled tofu) and griddles at the table. The Japanese household normally has a table with a gas or electric burner fitted in the centre, the lid to which is removed when they cook at the table. An earthenware pot is ideal for cooking soups, such as shabu shabu, oden and yudofu, as it heats up slowly and retains the heat for some time. It can also be used to cook udon noodles. The pot also looks good on the table. After use, leave it to cool down, then wash it carefully with a sponge and leave to air-dry. Never heat an earthenware pot without water in it.