I HAVE MOVED MY BLOG TO WWW.WORLDFOODIEGUIDE.COM. CLICK HERE TO READ THE REST OF THIS POST. IT’S EASIER TO NAVIGATE THE NEW BLOG, WHICH HAS MORE CONTENT AND PHOTOS. THANKS! HELEN YUET LING PANG
Seeing as the World Foodie Guide recipes for Chinese hot pot (Cantonese-style) and Sichuan hot pot are so popular with readers, I thought I’d provide a few tips on how to prepare hot pot dipping sauces…
My favourite is the nanami togarashi. In the soba shops in Japan it was always on the table. I always have some in stock. A more recent find for me is tougarashi iri (chili oil). It’s really good on popcorn.
I love nanami togarashi! Can you see mine in the far left of the photo? Thanks for reminding me of it and for the chili oil tip. I’ll look for it next time I go to the Japanese supermarket…Happy New Year! Helen Yuet Ling
Yes, I saw it and went instantly YUM.
Happy New Year!