[Tokyo] Local Hotpots at an Antenna Shop

[Tokyo] Local Hotpots at an Antenna Shop


Come to Ginza for Your Shopping Spree

In Ginza, with its huge collection of boutiques and department stores, you’ll have your pick of items to choose from. Enjoy a winter shopping spree in Ginza and greet the New Year in fine style!

Local Hotpots at an Antenna Shop

Hotpot parties, the classic winter pastime in Japan! In Ginza, you’ll find antenna shops from all over Japan where you can savor local ingredients from each area.
Get ready to try something a little different at a delightful party featuring local hotpots.

Hiroshima - Lemon Hotpot

Hiroshima’s new staple? The interplay of lemon and malt!

Lemon Hotpot is a healthy dish made with a soup that pairs specialty Hiroshima lemons with salted koji (rice malt). Full of the brisk sourness of lemons and the umami of salted koji, this soup pairs refreshingly with any ingredient, including rich meats and crisp vegetables. If that still isn’t enough for you, try it with a little bit of oyster soy sauce ponzu, a Hiroshima exclusive.

Oyster Soy Sauce Ponzu (300 mL), ¥450
Hiroshima Lemon Hotpot Base (180 g), ¥400
Hiroshima Lemons, ¥130 and up (varies seasonally)

Fukui - Echizen Miso Hotpot

Savor generously sliced fried tofu in a miso soup redolent of chilies.

This hotpot base is packed with famous Fukui specialties starting with ground miso and including chilis, garlic, and mustard paste—we recommend trying it with fried tofu, which is also a notable Fukui specialty. Fried firm tofu sliced into pieces about an inch thick and cooked in rich, savory miso broth will warm you up from the inside out. To bring out the flavor, why not try it with Kannanba sauce, fragrant with yuzu and piquant with chilies?

Taniguchiya Fried Tofu, ¥527
Kannanba Sauce (150 g), ¥500
Echizen Hotpot Miso (400 g), ¥466

Yamagata - Imoni

Imoni, made with dashi soy sauce, is polished off with curry

Chunky ingredients such as beef and green onions, simmered in a big pot with taro—this is imoni. If you simmer it in Aji Maruju, purveyed by Yamagata locals, you’ll achieve that delicately sweet flavor unique to the prefecture. It seems like the local trend is to add a curry roux to the remaining soup for a delicious finish to the meal. You can enjoy the flavors of Yamagata to the fullest.

Locally-grown Yamagata Taro, Washed, ¥500
Yamagata Imoni Curry (220 g), ¥600
Aji Maruju (500 mL), ¥500

Iwate - Hittsumi Hotpot and Barley Kakke Noodles

Wonton-style Hittsumi and luscious kakke noodles

Hittsumi hotpot is a dish made with hand-pulled noodles made with kneaded wheat flour dough and simmered in a broth based on soy sauce. We recommend eating this hotpot, whose noodles are similar in texture to wontons, with a hearty mix of other ingredients like burdock roots, shiitake mushrooms, and chicken thigh meat. Kakke is a hotpot dish of rough-cut noodles simmered in a kombu broth and spread with garlic miso paste. We hear that soba kakke, made with buckwheat flour, are especially popular amongst locals!

Hand-Made Hittsumi (2 servings), ¥540
Barley Kakke Noodles (250 g), ¥200

Fukuoka Mizutaki

The rich flavors of chicken, in a deceptively clear broth

Mizutaki is a simple hotpot made with broth in which a whole chicken is simmered. Hakata Chicken Mizutaki is a hotpot soup with over 60 years of history, in which the rich flavors of chicken are concentrated into a clear broth; it’s good for hotpot, of course, but also delicious as a stock for other soups, stews, and oden. Try it with dab of YUZUSCO liquefied yuzukosho to experience another aspect of its flavor.

Hakata Chicken Mizutaki (424 g), ¥800
YUZUSCO (75 g)

Kochi - Sodabushi Chanko Hotpot

An intensely flavorful bone broth, redolent of local pedigree chicken and skipjack tuna/bonito

Speaking of Kochi, of course, there’s skipjack tuna, otherwise known as bonito. But actually, their chicken-based soups are delicious, too! If you want simmered Hachikin pedigree chicken, we recommend hotpot stock with dried flakes of frigate tuna added. There’s also the unique Kochi tofu, called “countryside tofu,” which is even firmer than regular cotton tofu. Once you’ve enjoyed your hotpot with ponzu soy sauce made with specially grown yuzu, we recommend zoni or udon as a finisher.

Yuzu Village Ponzu Soy Sauce (500 mL), ¥569
Frigate Tuna Hotpot Stock (750 g), ¥368
Countryside Tofu, ¥162

Source: metropolitana