Monday, January 17, 2011

The perfect weather for Nabe

A snowy Kansai day.  
Kamo-nabe (duck hotpot) lunch at Uoserou by Lake Biwa.
Koi (carp) sashimi, grilled Moroko (little seasonal fish) from the lake, Kamo nabe with tsukune (meatballs) made from duck meat, liver, and bone for crunch (?!) and finally Zosui (soup made by adding cooked rice to the remaining broth). A walk in the snow and visit to a local sake brewery. Not bad for a day's work.


  1. Meatballs made with bone for crunch? Really? Do tell - how did they taste? Am in love with the pictures in this post Jane. I'm feeling so much calmer now after reading the post. Your pics have that effect. Plus a whole lot hungrier.

  2. Such exquisite photos. Love the simplicity of the tiny river fish on the grill and the natural elegance of Japanese architecture and kimonos.

  3. @Trissa - I can't say that I enjoyed chewing on bits of bone, it took me some time to masticate just one of the little nuggets and even then, swallowing was a challenge. Needless to say I stopped at just one (which would probably be a first for me!). Fortunately the rest of the nabe was delicious and comforting. Thank you for your kind words on the pics - Kyoto has a very soothing vibe and is one of the reasons I love it here so much. And even more so when she's dressed in white.

    @Helen - thank you also for your lovely comment. Its not often we get to eat whole, non-gutted fish but they were stood on their heads for a while to ensure the thicker part, including the squishy bits, were thoroughly cooked through - rendering them pleasantly palatable. Fortunately the bones were too tiny to notice any real crunch!!