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Now you are in front of
the gate to "Hisago Nabe World".
Please click "Member's Gate" below and on the next page
enter the password your Nabe came with &
open sesame!! |
Member's Gate
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Introduction
of NABE steamer |
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NABE goal:
1) Less oil, sodium & sugar, More nutrition & digestion.
2) Keep your kitchen clean from messy oil or smoke. |
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A chef
from California says... |
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Hello Hisayo and Gus,
I wanted to tell you
that the Nabe steamer pot is working great.
When we got back to my mom's house, we decided
to do a test run. I steamed some Coho Salmon
with vegetables( asparagus, peppers and
squash). I added some s & p, chicken stock and
olive oil. It turned out great. When we got
back to California we made the Coconut Curry
twice. It turned out good however the second
time we soaked the eggplant in salted/water to
get some of the bitterness out. We also
garnished the curry with basil and cilantro. It
gave the curry more authenticity and a depth of
flavor. I think Japanese eggplant might work
better because it's not as bitter and the
texture is more solid (Personal Preference). I
just finished steaming the Egg custard soup so I
will let you know how it turned out. So far, we
are enjoying the pot and we'll try all the
recipes in the book. We'll keep you posted.
All the best. Domo Arigato.
Mark
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Hisago Original Cookbook with copyright |
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Stories |
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Steam -Pot Chicken |
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| A
water-chestnut-shaped pottery steamer was
originally invented for "Chicken soup" in Yunnan
province, China and became popular during the
Qianlong Period (1736-1795) of the Qing Dynasty
(1644-1912). An ingenious craftsman, Yang Li,
created a chimney with a tiny hole in the center
of a steamer. It takes 3-5 hours, sometimes 6
hours to make delicious soup, and even now
Yunnan is famous of "Steam-Pot Chicken". The
dish spread to Kunming in 1942 and it has been
improved with some new ingredients added, and
has become a "Healthy Dish" popular there. |
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The Rediscovery |
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summer, a friend of ours visited Vermont
and happened to find a handmade steamer
at a potter's studio. She was excited
with her discovery and brought it with a
recipe book written by artist Kira
Fournier (1950-2002) to our Gallery. To
us it was an enlightening rediscovery
because we had never imagined cookware
could adapt so many recipes so easily.
Wow!! It seemed as if we could throw
away all other cook wares and the
steamer would remain as the almighty!
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