Hot pot is a satisfactory meal, in Japan it’s known as Nabemono.

Nabemono or nabe is a term that alludes to all varieties of Japanese stew dishes. Nabe means “casserole” and nabe means things. Most Nabemono is made up of stews and soups eaten during the colder seasons. 


Casseroles are usually made of clay or thick cast iron. They are typically placed in the center of the table, to be shared by several diners. This is considered the most friendly way of eating with family and friends.


Varieties of Nabemono




Chankonabe is essentially an ongoing feast of foods you can simmer in chicken or dashi broth. Also known as “sumo stew” for the Japanese wrestlers who eat it to gain weight, chankonabe covers all the bases, shellfish, beef, chicken, pork, vegetables, and rice and udon.




Oden is one of the oldest nabe varieties. Oden packs a lot of winter-hardy vegetables and seafood, including octopus, chicken, eggs, many pre-molded fish cakes, aburaage (deep-fried tofu), daikon (the star veg), Negi (Japanese leeks), konnyaku (konjac) and mochi. 




Yudofu, or “hot water tofu,” has a custard-like consistency. The tofu used in yudofu is so fresh and minimally handled it includes the skin that congeals on it during production.


Yudofu is basically tofu, kombu-seasoned water, and an array of tofu-friendly condiments and aromatics such as ginger, scallions, and crushed sesame seeds. 




Just about every ingredient in mizutaki comes from the chicken or contains a lot of umami. Those include whole chicken with liver and gizzards, enoki and shiitake mushrooms, chrysanthemum leaves, tofu, ponzu, and cabbage.




In soy-, mirin-, miso- and sake-infused broth, motsunabe contains pork or beef tripe, chicken gizzards, and a load of secondary ingredients including cabbage, fried tofu, chives, garlic, shimeji mushrooms, and carrots, among others.



Nabemono presents different recipes.

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