Other Robata

Traditionally, robata dishes were centred around fish, based on the daily catch of the Hokkaido fishermen and the local seasonal vegetables available. As robata has evolved, both in Japan and globally, there has been a rush to adapt great pieces of meat and more interesting vegetables using the robata treatment.

In this chapter, sharing dishes of pork, lamb, beef and poultry are included, all suitable for communal eating. The provenance of meat is important for both ethical and quality reasons, so do shop with consideration; you get what you pay for. I recommend free-range meat, or organic if viable, not only for quality, but as a matter of principle, as our eating habits impact the planet we all share.