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286:. 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.
955:, 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
412:
but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with
278:
containing many types of ingredients that are served while still boiling. Because of that, Nabe is typically enjoyed in cold days or the winter. In modern Japan, nabemono are kept hot at the dining
358:. 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.
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is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain
352:). 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
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and other ingredients (typically
Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.
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There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as
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970:: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and
307:) to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with
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910:. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as
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means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot,
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772:, burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in a
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1072:. Cookery, Food and Drink Series. Kodansha International Limited. p. 254.
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475:: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened
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There are two types of nabemono in Japan: lightly flavored stock (mostly with
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is typically based on a broth made with miso or soy sauce flavourings.
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709:(pounded rice, skewered and grilled) stewed in broth with chicken,
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Beaten raw egg: Most commonly used as the sauce for sukiyaki.
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dishes, also known as one pot dishes and "things in a pot".
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656:-based broth with vegetables. Typical ingredients include
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Nabemono are usually eaten with a sauce sometimes called
58:. Unsourced material may be challenged and removed.
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459:(Japanese mustard) is often used as a condiment.
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443:: several ingredients such as boiled eggs,
19:"Nabe" redirects here. For other uses, see
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984:sauce is usually made from ground sesame,
616:Nabe being made at a dinner party in Japan
806:stewed in broth with various ingredients.
331:(すき焼き), eaten without further flavoring.
118:Learn how and when to remove this message
781:
717:, Welsh onion, and konjac. Specialty of
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372:(ちゃんこ鍋): was originally served only to
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768:(venison-nabe). Typical ingredients:
56:adding citations to reliable sources
27:
334:The pots are traditionally made of
301:(水炊き), eaten with a dipping sauce (
13:
16:Variety of Japanese hot pot dishes
14:
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750:squash, Chinese cabbage, carrot,
319:, and/or sweet soy types such as
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1036:List of Japanese soups and stews
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408:, originally a local cuisine of
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43:needs additional citations for
1069:Japanese Cooking: A Simple Art
848:with leafy vegetables such as
404:(もつ鍋): made with beef or pork
269:
1:
2577:Sushi and sashimi ingredients
1052:
479:and eaten with a raw egg dip.
926:mushroom or other mushroom,
888:means green vegetables, and
427:. The soup bases are mainly
361:
157:-style and raw eggs in bowls
7:
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636:. Here are a few examples:
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2682:Japanese soups and stews
1099:. HP Books. p. 89.
963:radish and red pepper).
1148:Japanese food and drink
531:and various condiments.
274:Nabemono are stews and
914:. Ingredients include
789:
746:) stewed in miso with
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527:stock and served with
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2628:Customs and etiquette
1093:Slack, S. F. (2001).
959:(a mixture of grated
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523:: tofu simmered in a
388:, vegetables such as
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21:Nabe (disambiguation)
1096:Fondues and Hot Pots
253:"thing"), or simply
52:improve this article
2687:Table-cooked dishes
2677:Japanese inventions
2550:Desserts and sweets
856:, and eaten with a
668:, Chinese cabbage,
608:Regional variations
511:together in a pot.
136:
1798:Alcoholic beverage
1066:Tsuji, S. (2007).
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259:, is a variety of
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2247:Mentaiko / tarako
2164:Square watermelon
2014:
2013:
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1106:978-1-55788-369-8
1079:978-4-7700-3049-8
936:shirataki noodles
734:: a specialty of
684:shiitake mushroom
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882:Benkei no najiru
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715:Japanese parsley
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2188:Ingredients /
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1511:Agedashi dōfu
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1375:
1372:
1370:
1367:
1363:
1360:
1358:
1355:
1353:
1350:
1348:
1347:Muroran curry
1345:
1343:
1340:
1338:
1335:
1334:
1333:
1330:
1328:
1327:Hiyashi chūka
1325:
1323:
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983:
979:
976:
974:(kelp) stock.
973:
969:
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965:
964:
962:
958:
957:momiji oroshi
954:
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843:
840:: Slices of
839:
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833:
830:
825:
821:
817:
813:
812:
811:Harihari-nabe
808:
805:
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798:
797:
795:
792:
791:
788:
787:Harihari-nabe
784:
776:-based broth.
775:
771:
767:
764:
763:
761:
758:
754:and the like.
753:
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712:
708:
707:
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699:
698:
697:
696:Tōhoku Region
694:
689:
685:
681:
680:
675:
671:
667:
663:
659:
655:
651:
647:
646:Ishikari-nabe
644:
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418:garlic chives
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72:
69: –
68:
64:
63:Find sources:
57:
53:
47:
46:
41:This article
39:
35:
30:
29:
26:
22:
2492:Nakiri bōchō
2487:Maguro bōchō
2207:Bamboo shoot
2179:Shine Muscat
2001:Pocari Sweat
1767:Honzen-ryōri
1707:Kenchin-jiru
1596:Onsen tamago
1570:
1379:Okinawa soba
1245:Hayashi rice
1095:
1088:
1068:
1061:
977:
956:
950:
948:
907:
889:
885:
881:
863:
837:
809:
799:
765:
739:
731:
727:Kantō region
704:
700:
677:
652:stewed in a
645:
619:
518:
512:
482:
470:
462:
438:
399:
390:Napa cabbage
377:
367:
353:
349:
339:
333:
328:
324:
320:
302:
298:
294:
288:
282:by portable
273:
255:
254:
250:
246:
241:
240:
239:
231:
215:
152:
146:
132:
114:
105:
95:
88:
81:
74:
62:
50:Please help
45:verification
42:
25:
2507:Usuba bōchō
2464:Rice cooker
2279:Katsuobushi
2169:Yubari King
2143:Warabimochi
2109:Zunda-mochi
1936:Soft drinks
1906:Herbal tea
1720: [
1613:Shabu-shabu
1551:Chawanmushi
1539:Satsuma-age
1441:Okonomiyaki
1282:Sustainable
1181:Katsu curry
920:Welsh onion
766:Momiji-nabe
742:(a type of
674:Welsh onion
464:Shabu-shabu
376:wrestlers.
344:) or thick
327:(おでん), and
270:Description
214:Media:
2666:Categories
2613:Tokusanhin
2608:Teppanyaki
2545:Condiments
2472:Deba bōchō
2444:Yuzu koshō
2404:Sesame oil
2328:Mushrooms
2304:Mayonnaise
2227:Sakurajima
2212:Beni shōga
2190:condiments
2174:Ruby Roman
2094:Goheimochi
1996:Oronamin C
1964:C.C. Lemon
1760:Wappameshi
1755:Makunouchi
1628:Tamagoyaki
1534:Kushikatsu
1484:Milk bread
1352:Tantan-men
1233:Tenshindon
1053:References
1041:Pot-au-feu
996:and sugar.
844:stewed in
838:Fugu-chiri
816:whale meat
545:Chankonabe
505:vegetables
378:Chankonabe
369:Chankonabe
297:(湯豆腐) and
245:(鍋物, なべ物,
78:newspapers
67:"Nabemono"
2524:Suribachi
2512:Yanagi ba
2359:Sake kasu
2337:Matsutake
2332:Enokitake
2294:Kuromitsu
2104:Kuzumochi
2021:desserts/
1991:Lipovitan
1920:Kombu-cha
1910:Genmaicha
1860:Green tea
1791:Beverages
1712:Miso soup
1693:Shirumono
1665:Tsukudani
1648:Tsukemono
1633:Tokoroten
1606:Fugusashi
1446:Hirayachi
1436:Monjayaki
1369:Shirataki
1342:Kagoshima
1188:Glutinous
1046:Thai suki
986:soy sauce
864:Dote-nabe
800:Udon-suki
736:Yamanashi
732:Hōtō-nabe
706:Kiritampo
634:Hiroshima
601:Motsunabe
429:soy sauce
401:Motsunabe
382:meatballs
362:Varieties
350:tetsunabe
346:cast iron
313:soy sauce
188:East Asia
2651:Category
2618:Teriyaki
2456:Utensils
2429:Umeboshi
2409:Shichimi
2392:Tonkatsu
2342:Shiitake
2289:Konnyaku
2242:Kamaboko
2089:Agemochi
2074:Konpeitō
2064:Dorayaki
2032:Amanattō
2019:Snacks /
1959:Aquarius
1952:Products
1750:Kyaraben
1733:Set menu
1702:Butajiru
1680:Yakitori
1675:Yakiniku
1653:Nukazuke
1638:Tonkatsu
1623:Sukiyaki
1618:Shiokara
1586:Nikujaga
1571:Nabemono
1515:Agemono
1479:Melonpan
1453:Takoyaki
1429:Konamono
1415:Yakisoba
1408:Yakiudon
1362:Tsukemen
1357:Tonkotsu
1322:Hiyamugi
1317:Harusame
1294:Takikomi
1228:Tekkadon
1223:Oyakodon
1218:Katsudon
1208:Chūkadon
1155:Shushoku
1004:See also
978:Gomadare
932:shungiku
924:shiitake
908:Mizutaki
850:shungiku
679:shungiku
641:Hokkaidō
626:Hokkaidō
573:Sukiyaki
513:Yosenabe
484:Yosenabe
472:Sukiyaki
455:broth.
355:sukiyaki
329:sukiyaki
321:yosenabe
299:mizutaki
261:Japanese
242:Nabemono
216:Nabemono
154:udonsuki
148:Sukiyaki
133:Nabemono
2603:Omakase
2598:Kaiseki
2586:Related
2519:Shamoji
2497:Santoku
2482:Kitchen
2468:Knives
2419:Tenkasu
2274:Karashi
2269:Kanzuri
2217:Burdock
2133:Taiyaki
2128:Shiruko
2099:Kankoro
2069:Karukan
2042:Daifuku
2024:Wagashi
1984:Georgia
1925:Mugicha
1915:Sobacha
1890:Kukicha
1880:Hōjicha
1875:Gyokuro
1865:History
1837:Habushu
1832:Awamori
1810:Amazake
1777:Kaiseki
1717:Suimono
1670:Tsukune
1601:Sashimi
1544:Tempura
1529:Korokke
1524:Karaage
1337:Champon
1309:Noodles
1289:Sekihan
1277:History
1267:Omurice
1260:Tenmusu
1255:Onigiri
1203:Donmono
1026:Jeongol
1016:Hot pot
1011:Eintopf
992:stock,
904:region
878:region
876:Shikoku
834:region
832:Chūgoku
796:region
770:venison
762:region
760:Chūetsu
748:kabocha
711:burdock
493:seafood
457:Karashi
425:noodles
422:champon
414:cabbage
410:Fukuoka
386:chicken
264:hot pot
198:Jeongol
167:Hot pot
92:scholar
2593:Chinmi
2572:Snacks
2555:Dishes
2434:Wasabi
2373:Sauce
2369:Sansyō
2299:Kuzuko
2264:Hijiki
2257:Tobiko
2252:Surimi
2222:Daikon
2202:Aonori
2157:Fruits
2116:Senbei
2052:Chichi
2006:Yakult
1969:Calpis
1943:Ramune
1900:Sencha
1895:Matcha
1885:Kabuse
1870:Bancha
1842:Umeshu
1827:Shōchū
1815:Nigori
1782:Osechi
1772:Jūbako
1745:Ekiben
1658:Takuan
1643:Tororo
1576:Namasu
1566:Kakuni
1489:Yudane
1238:Unadon
1213:Gyūdon
1171:Chahan
1103:
1076:
1031:Jjigae
982:Sesame
961:daikon
945:Sauces
902:Kyūshū
894:mizuna
868:Oyster
820:mizuna
794:Kansai
688:butter
670:potato
666:konjac
658:daikon
650:salmon
630:oyster
622:salmon
559:Yudofu
520:Yudofu
509:cooked
507:) are
477:shouyu
449:konjac
445:daikon
341:donabe
323:(寄鍋),
295:yudōfu
284:stoves
207:
169:dishes
94:
87:
80:
73:
65:
2623:Umami
2560:Ramen
2538:Lists
2477:Gyuto
2414:Shiso
2377:Ponzu
2364:Panko
2349:Myoga
2314:Mirin
2309:Menma
2284:Kombu
2238:Fish
2234:Dashi
2148:Yōkan
2121:Arare
2084:Mochi
2079:Manjū
2047:Dango
1740:Bento
1724:]
1581:Nattō
1561:Gyōza
1519:Furai
1503:Okazu
1474:Curry
1469:Anpan
1462:Bread
1396:Salad
1391:Sōmen
1332:Ramen
1299:Zosui
1272:Sushi
1250:Okowa
1176:Curry
972:kombu
968:Ponzu
912:ponzu
858:ponzu
846:dashi
824:Osaka
529:ponzu
525:kombu
453:dashi
406:offal
348:(鉄鍋,
338:(土鍋,
317:dashi
291:kombu
280:table
276:soups
178:Japan
99:JSTOR
85:books
2529:Zaru
2439:Yuzu
2424:Tofu
2387:Tare
2354:Nori
2319:Miso
2197:Anko
2138:Uirō
2057:Kibi
1979:Boss
1820:Toso
1805:Sake
1689:Soup
1591:Oden
1556:Gari
1420:Hōtō
1403:Udon
1384:Soki
1374:Soba
1198:Kayu
1163:Rice
1101:ISBN
1074:ISBN
994:sake
990:kelp
952:tare
928:tofu
890:jiru
860:dip.
852:and
842:fugu
818:and
804:udon
774:miso
752:taro
744:udon
740:Hōtō
686:and
662:tofu
654:miso
628:and
587:Oden
503:and
501:tofu
489:meat
440:Oden
433:miso
416:and
394:udon
392:and
374:Sumo
336:clay
325:oden
309:miso
304:tare
256:nabe
251:mono
247:nabe
235:suki
233:Udon
163:Type
71:news
2382:Soy
2324:MSG
1853:Tea
884:: (
632:in
624:in
497:egg
431:or
151:in
54:by
2668::
1722:ja
988:,
934:,
930:,
922:,
918:,
886:na
866::
814::
802::
738:.
713:,
703::
682:,
676:,
672:,
664:,
660:,
648::
499:,
495:,
491:,
447:,
384:,
315:,
311:,
1695:)
1691:(
1140:e
1133:t
1126:v
1109:.
1082:.
938:.
826:.
721:.
690:.
435:.
396:.
121:)
115:(
110:)
106:(
96:·
89:·
82:·
75:·
48:.
23:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
