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Nabemono

Sukiyaki inudonsuki-style and raw eggs in bowls
Type	Hot pot dishes
Place of origin	Japan
Region or state	East Asia
Similar dishes	Jeongol
Media:Nabemono

Nabemono (鍋物, なべ物,nabe "cooking pot" +mono "thing"), or simplynabe, is a variety ofJapanesehot pot dishes, also known as one-pot dishes^[1] and "things in a pot".^[2]

Nabemono are stews andsoups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the diningtable by portablestoves. 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 (mostly withkombu) types such asyudōfu (湯豆腐) andmizutaki (水炊き), eaten with a dipping sauce (tare) to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically withmiso,soy sauce,dashi, and/or sweet soy types such asyosenabe (寄鍋),oden (おでん), andsukiyaki (すき焼き), eaten without further flavoring.

The pots are traditionally made ofclay (土鍋,donabe) or thickcast iron (鉄鍋,tetsunabe). Clay pots can keep warm for a while after being taken off the fire, while cast iron pots evenly distribute heat and are preferable forsukiyaki. 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.

• Chankonabe (ちゃんこ鍋): was originally served only toSumo wrestlers.Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually containmeatballs,chicken, vegetables such asNapa cabbage andudon.
• Motsunabe (もつ鍋): made with beef or porkoffal, originally a local cuisine ofFukuoka but popularised nationwide in the 1990s because of its taste and reasonable price.^{[citation needed]} The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal withcabbage andgarlic chives. After having offal and vegetables, the rest of soup is used to cookchamponnoodles. The soup bases are mainlysoy sauce ormiso.
• Oden: several ingredients such as boiled eggs,daikon,konjac, and processed fishcakes stewed in a light, soy-flavoureddashi broth.Karashi (Japanese mustard) is often used as a condiment.
• Shabu-shabu: thinly sliced meat and vegetables that are boiled in a pot at the dining table and eaten with a dipping sauce.
• Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetenedshouyu and eaten with a raw egg dip.
• Yosenabe: Yose (寄) means "putting together", implying that all things (e.g.,meat,seafood,egg,tofu andvegetables) arecooked together in a pot.Yosenabe is typically based on a broth made with miso or soy sauce flavourings.
• Yudofu: tofu simmered in akombu stock and served withponzu and various condiments.

• 
  Chankonabe
• 
  Yudofu
• 
  Sukiyaki
• 
  Oden
• 
  Motsunabe

There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such assalmon inHokkaidō andoyster inHiroshima. Here are a few examples:

• Hokkaidō
  • Ishikari-nabe:salmon stewed in amiso-based broth with vegetables. Typical ingredients includedaikon,tofu,konjac, Chinese cabbage,potato,Welsh onion,shungiku,shiitake mushroom andbutter.^{[citation needed]}
• Tōhoku Region
  • Kiritampo-nabe:Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken,burdock,Japanese parsley, Welsh onion, and konjac. Specialty ofAkita Prefecture.^{[citation needed]}
• Kantō region
  • Hōtō-nabe: a specialty ofYamanashi.Hōtō (a type ofudon) stewed in miso withkabocha squash, Chinese cabbage, carrot,taro and the like.^{[citation needed]}
• Chūetsu region
  • Momiji-nabe (venison-nabe). Typical ingredients:venison, burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in amiso-based broth.^{[citation needed]}

• Kansai region
  • Udon-suki:udon stewed in broth with various ingredients.^{[citation needed]}
  • Harihari-nabe:whale meat andmizuna. Specialty ofOsaka.
• Chūgoku region
  • Fugu-chiri: Slices offugu stewed indashi with leafy vegetables such asshungiku andChinese cabbage, and eaten with aponzu dip.^{[citation needed]}
  • Dote-nabe:Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.^{[citation needed]}
• Shikoku region
  • Benkei no najiru: (na means green vegetables, andjiru means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot,mizuna, hiru (a kind of shallot), and dumplings made from buckwheat and rice.^{[citation needed]}
• Kyūshū region
  • Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such asponzu. Ingredients includechinese cabbage,Welsh onion,shiitake mushroom or other mushroom,tofu,shungiku,shirataki noodles.^{[citation needed]}

Nabemono are usually eaten with a sauce sometimes calledtare, 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, ormomiji oroshi (a mixture of grateddaikon radish and red pepper).^{[citation needed]}

• Ponzu: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, andkombu (kelp) stock.^{[citation needed]}
• Gomadare (sesame sauce):Sesame sauce is usually made from ground sesame,soy sauce,kelp stock,sake and sugar.^{[citation needed]}
• Beaten raw egg: Most commonly used as the sauce for sukiyaki.

• Japanese inventions
• Japanese soups and stews
• Table-cooked dishes
• Hot pot

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