Yose Nabe (Seafood Hot Pot)

This dish seemed like a perfect representation of our Communal Dinners. The Yose Nabe (Seafood Hot Pot) is a mixture of all of the fish you can think of, like a gathering of friends. Some even add chicken thighs and tofu to the mix. To make it even more communal, the dish is generally served in separate parts on the dining table with the broth simmering directly on a butane stove in the center of the table. Everyone adds whatever they would like to eat, cooking together and bringing more and more complexity to the delicious broth!

Poke Four Ways: Spicy Ahi Tuna, Shoya Ahi Tuna, Miso Tako, and Carrot Ginger

This is the fist dish I knew I wanted to make for our dinner this past weekend, everything else was built around the idea of fresh raw tuna in delicious sauces. I researched dozens of traditional and contemporary Poke recipes and decided to try to recreate some of my favorites from our trip. We made a creamy Spicy Ahi Tuna Poke with Avocado and Tobiko Roe and a Shoya Ahi Tuna Poke with soy and sesame. For a different fish flavor, I made a Miso Tako (Octopus) Poke and a light and colorful Ginger Carrot Poke. The flavors all worked so well together, it was one of my favorite dishes of the night!

Temaki Hand Rolls – California and Spicy Tuna

When everyone thinks Japan, they think sushi! I wasn’t exempt from this presumption, but I figured since my maki and sashimi skills are not quite up to par, I would make some Temaki Hand rolls as part of our first course.

I made two varieties, Spicy Tuna, with the highest quality sashimi tuna I could find and a California Roll made with real lump crab. I follow Morimoto’s recipe for sushi rice which I find to have a more nuanced flavor than the traditional rice vinegar and sugar recipes I have found online.