Nabemono


Nabemono, or simply nabe, is a variety of Japanese hot pot dishes, also known as one pot dishes and "things in a pot".

Description

Most nabemono are stews and soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot.
There are two types of nabemono in Japan: lightly flavored stock types such as yudōfu and mizutaki, eaten with a dipping sauce to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or sweet soy types such as yosenabe, oden, and sukiyaki, eaten without further flavoring.
The pots are traditionally made of clay or thick cast iron. Clay pots can keep warm for a while after being taken off the fire, while cast iron pots evenly distribute heat and are preferable for sukiyaki. Pots are usually placed in the center of dining tables and are shared by multiple people. This is considered the most sociable way to eat with friends and family.

Varieties

There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima. Here are a few examples:
Nabemono are usually eaten with a sauce sometimes called tare, literally "dipping". Several kinds of sauce can be used with additional spices, called yakumi. Typical yakumi include grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame, or momiji oroshi.