This hot pot set features madai caught in the coastal waters of Shizuoka, by local fishermen who only select the best catch to be prepared in the ikejime method. The madai sashimi is conveniently cut into slices for shabu shabu, and its head is prepared to enhance the soup broth with even richer flavour and nutrients.

What is madai?

Madai, also known as the Japanese red sea bream, is a fish that is extremely symbolic in Japanese culture. Not only is it prized for its distinctive aroma, it is also found in many folk legends and is closely associated with auspicious events such as the New Year.

What makes madai special is its perfect balance between juicy tenderness and a slight firmness that gives it a pleasant mouthfeel. We recommend that you dip the sashimi shabu shabu-style so that you do not overcook it. This will bring out the fish's natural flavour and texture.

Included Items

• Madai sashimi (sliced), 300g
• Fish-bone, the bone from the belly / central part of fish (perfect base for making the hotpot's dashi broth)
• Premium konbu from Hokkaido (for the dashi broth base)
• Specialty "tsubu" ponzu sauce (for dipping)
• Fresh sudachi citrus, a very unique and fragrant citrus from Tokushima (squeeze some of this into your bowl when you drink the soup)
• Fresh chrysanthemum flowers from Aichi prefecture
• Fresh shiso flowers from Aichi prefecture (a traditional ingredient that pairs wonderfully with fish)

How to enjoy

1. Defrost the fish (30mins-1hr at room temperature, 4-5 hours in the refrigerator)
2. Lightly wipe the surface of the konbu with a paper towel and let it seep in your nabe pot (filled with cold water) for 30 minutes. Note: the white powder on the konbu is from its umami content, so you can use the konbu as is.
3. Prepare your veggies, tofu, and other hotpot ingredients. You can use the included flowers (which are edible) for added visual appeal.
4. Making the dashi soup base: add the fish bone (nakabone) into the pot and turn on the heat to medium. The goal is to slowly draw out the umami from the fish head and bone into the broth.
5. Right before the water is about to boil (when you see small bubbles welling up), take out the konbu. You can re-use the konbu for other purposes such as soups or tsukudani. Take out the head and bone when you feel the soup’s flavour is to your liking.
6. Add veggies and cook
7. Swish the madai in the broth shabu shabu style (around 5-7 seconds)
8. Dip ingredients in the included ponzu sauce, drink the soup with a dash of sudachi juice, etc.

※ Vegetables and sides are not included, so we recommend that you pick your favourite ingredients, such as tofu, cabbage, mushrooms, etc.

※ The nakabone is not from the madai fish, but rather another Japanese fish. This is done on purpose to create a tastier soup that distinguishes itself from the madai sashimi's flavour.