Check out Tadashi demonstrating how to cook hot pot on New York's LXTV. Go Tadashi!

In this video we got share more details about cooking one of our favorite hot pots, Chicken Mizutaki. Check it out -- techniques we go over here apply to all the hot pots in our book!

This gorgeous hot pot, Mizutaki, is one of our favorites, a rustic dish that hails from Hakata, an old section of the southern Japanese city of Fukuoka. It's simple, down-to-earth and a snap to prepare (like all hot pots!). We mean, it's chicken in chicken broth, how fundamental is that? Accent with a condiment called yuzu kosho to add citrusy, peppery notes, and you're set. Here is the full version of the clip we posted earlier, of Tadashi and I walking you through cooking this dish. Note that we're using an enameled cast iron pot like Le Creuset, which is a perfect cooking vessel for hot pots...

Here we explain how to think about quantities when preparing hot pot, using one of our favorite dishes, Hakata Chicken Hot Pot, as an example. We also talk about one of the key aspects of Japanese cooking -- knife work -- explaining why you need to cut vegetables and other ingredients in particular, but very simple, ways. This hot pot, called Tori Mizutaki in Japanese, is a mainstay of the city of Fukuoka on the southern Japanese island of Kyushu. Check out page 95 for the recipe.

In this video, we demonstrate how to cook one of Japan's most popular hot pots, called Ishikari Nabe. Salmon is the star of this dish, which originated in Ishikari port on the far northern island of Hokkaido. Every year, salmon return to this area to swim up the Ishikari river to spawn, and for generations, local fishermen have been harvesting these glorious fish -- and cooking them in this hot pot. Please check out page 55 in our book for the full recipe. Enjoy!