This is a great dish to entertain a group of people at brunch or lunch, as it takes no time to prepare and it also makes a beautiful presentation. The sauce is cooked in the donabe, and once the pasta is added, you can serve right out of it. Sautéed napa cabbage adds the natural sweetness to the dish. Smoked Tasmanian ocean trout (you can substitute with high quality smoked salmon) is cooked very briefly at the end, so you can enjoy its pure flavor. Yuzu and sansho gives the beautiful aroma and a little kick to this creamy dish.