During the colder seasons, nabemono (literally “cooking pot” and “things”) become a popular staple in Japan. They’re a variety of stew and soup-based hotpot foods that are cooked and shared at the centre of dining tables, and kept warm on portable stoves. Since many people can enjoy them, they're a simple, affordable and fun meal to enjoy with friends and family.
There are all sorts of nabemono, with different stock, ingredients and regional dishes. Here’s our top five to keep you warm this winter:
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Oden (おでん) |
A classic made from a light, soy-based katsuobushi (dried tuna flakes) and kombu (kelp) broth, with daikon (white radish), boiled eggs, fishcakes, konjac and more. |
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Mizutaki (水炊き) |
Chicken wings and cuts boiled alongside assorted vegetables, with a simple kombu broth for maximum umami (savoury taste). Typically enjoyed with ponzu (citrus soy sauce) or yuzu and chilli pepper seasoning. |
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Motsunabe (もつ鍋) |
A stew from Fukuoka, made with beef or pork offal, cabbage, garlic and chilli peppers. |
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Sukiyaki (すき焼き) |
A salty-sweet combination popular with tourists – beef, tofu and vegetables stewed in soy sauce, sugar and sake, then dipped in raw, beaten egg. |
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Chankonabe (ちゃんこ鍋) |
Originally made for sumo wrestlers, with more ingredients than other nabe to help them gain weight! |
Image: 鍋パーティーのすすめ