Next the ingredient is placed on the paper and covered with another sheet, and water and salt are sprinkled over again. The salt gradually, evenly and gently seasons the ingredient through the paper. Among Japanese dishes designed to stimulate the senses, this kami-nabe is an example of one that delights the eyes. Thicker kozo paper is spread on a net sieve to make a pot. The paper pot is then filled with hot broth and placed over a direct fire, but the broth does not leak out, nor does the paper burn.
Food is cooked to perfection in a washi pot.
The paper absorbs fishy odors yet retains the flavor. When the parcel is opened, a delicious aroma is released, whetting diners' appetites.