As the weather gets colder and winter arrives what better time to eat nabemono or nabe. Nabe is a traditional winter food that people in Japan love. It is a dish that promotes socializing and giving family time or if you’re living alone it’s a dish that can warm the body and heart. Nabe refers to the Japanese style one pot cooking and is a simple way to give the family nutrition. Many ingredients can be put in nabe such as meats, fish, seafood, mushrooms, and vegetables. This could be eaten at home or out at a restaurant, but most of the recipes you can make on your own. According to this website, an internet survey shows over 90% of Japanese people enjoy eating this winter delicacy.
An interesting fact is that if you are the controller or the person who tries to control the whole process they are “nabe bugyo” which means symbols of authority. The people who waits for the dish to be ready are “machi bugyo” and for females it is “machi musume.”
Nabe is one of those dishes that you aren’t too stressed if it comes out right and it’s very carefree to make for a busy day after work. About more than 100 different types of nabe exist depending on the ingredients used as well as soup base.
Some popular nabe are:
Yose Nabe - Putting everything together in one pot; various ingredients fish, seafood, meats, vegetables
Mizutaki – Mizutaki is a Japanese nabe chicken and other ingredients are simply simmered in dashi soup, simmered dining tables pot is shared by some people (most common)
Yudofu – Japanese tofu hot pot it’s simple but delicious tofu dish
Chanko Nabe –Traditionally eaten by sumo wrestlers because of its high protein and high calorie ingredients such as chicken drumsticks
More different types are on this site: http://www.bento.com/rf_nabe.html
Here is a recipe for Nabeyaki Udon http://www.justonecookbook.com/recipes/nabeyaki-udon/
If there leftovers save the broth for the next day you can put noodles in it and enjoy!
If you would like to see how big the pot is here is a a look with cats!