Beni sake (Copper River Wild Alaskan Salmon) in a rich nabe broth is just the best on a cold night. Mix that in with some shungiku, daikon, hard boiled eggs, tofu, nappa cabbage, kombu seaweed, shitake mushrooms, shrimp, asari clams, green onion, and itto konyaku (noodles made from yam starch) and you got a feast that healthy yet hearty enough to fill some sumo sized appetites. Eat your wild salmon while you can, they seem to be in short supply from year to year. And if your salmon meat has distinct white fatty stripes then it is farm raised salmon that they feed food coloring - wild salmon are naturally pink from feeding on shrimp. And since they spend their time swimming up rivers, their fat is evenly distributed throughout their body.