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Nabe
''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese hot pot dishes, also known as one-pot dishes and "things in a pot". Description Nabemono are stews and soups containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed on cold days or in the winter. In modern Japan, nabemono are kept hot at the dining table by portable stoves. 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 with kombu) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''tare'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with miso, soy sauce, dashi, and/or s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Donabe
''Donabe'' (Japanese: 土鍋, literally "earthenware pot") are pots made out of a special clay for use over an open flame in Japanese cuisine, and in the case of semi-stoneware Banko ware of high petalite content. Often, the food is cooked at the table on a gas burner for various '' nabemono'' dishes such as shabu-shabu and dishes served simmering including nabeyaki udon. They are sized by ''sun'', one of the Japanese units of measurement. The ''donabe'' is usually glazed on the inside and porous on the outside. While the material is similar to earthenware or stoneware, donabe can be used over an open flame as well as in an oven if three precautions are taken. First, the outside of the donabe should be dry before use, as moisture within the clay will expand in the heat and may chip or crack the pot. Secondly, the pot should be heated gradually to reduce the possibility of cracks due to heat stress. Third, the pot should never be left over the flame while empty. Donabe is a tr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chankonabe
Chankonabe (), also known as Chanko or Sumo Stew, is a Japanese stew (a type of nabemono or one-pot dish) commonly eaten in vast quantities by sumo wrestlers while trying to gain weight. Ingredients and consumption The dish contains a ''dashi'' or chicken broth soup base with sake or ''mirin'' to add flavor. The dish is not made according to a fixed recipe and often contains whatever is available to the cook; the bulk is made up of large quantities of protein sources such as chicken (quartered, skin left on), fish (fried and made into balls), tofu, or sometimes beef, and vegetables ( daikon, bok choy, etc.). While considered a reasonably healthy dish in its own right, ''chankonabe'' is very protein-rich and usually served in massive quantities, with beer and rice to increase their caloric intake. Leftover chankonabe broth can also later be used as broth for '' sōmen'' or ''udon'' noodles. ''Chankonabe'' is traditionally served according to seniority, with the senior wr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Motsunabe
is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot ( nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used. Originally, motsunabe was a Fukuoka dish, but some restaurants advanced into Tokyo in the 1990s, and it was made a boom by the mass media and became known nationwide. Later, with BSE reaching Japan and the boom turning into a fad, motsunabe restaurants have not been very popular in Kantō and Tokyo. In the Kansai The or the lies in the southern-cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Pot
Hot pot ( zh, c=, s=wikt:火锅, 火锅, t=wikt:火鍋, 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish (food), dish of soup/stock (food), stock kept simmering in a cooking pot, pot by a heat source on the table, accompanied by an array of raw meats, vegetables and list of soy-based foods, soy-based foods which diners quickly cook by dipping in broth. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steamboat (food)
Hot pot ( zh, c=, s= 火锅, t= 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish of soup/stock kept simmering in a pot by a heat source on the table, accompanied by an array of raw meats, vegetables and soy-based foods which diners quickly cook by dipping in broth. Description Hot pot is a flavorful broth traditionally served inside a large metal pot. There are many types of hot pot, like Chongqing hot pot, Beijing hot pot, Yunnan hot pot, and so on. The broth is brought to a boil and left simmering for the duration of the meal. Raw ingredients, such as meat and vegetables, are placed into the simmering broth and thus cooked. The cooked pieces are dipped into dipping sauces for additional flavor. Hot pot is considered a main course and is usually served without rice or noodles on the side. Hot pots can be prepared and eaten at home or in a restaurant. Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fukuoka
is the List of Japanese cities by population, sixth-largest city in Japan and the capital city of Fukuoka Prefecture, Japan. The city is built along the shores of Hakata Bay, and has been a center of international commerce since ancient times. The area has long been considered the gateway to the country, as it is the nearest point among Japan's main islands to the Asian mainland. Although humans occupied the area since the Jomon period, some of the earliest settlers of the Yayoi period arrived in the Fukuoka area. The city rose to prominence during the Yamato period. Because of the cross-cultural exposure, and the relatively great distance from the social and political centers of Kyoto, Osaka, and later, Edo (Tokyo), Edo (Tokyo), Fukuoka gained a distinctive local culture and dialect that has persisted to the present. Fukuoka is the most populous city on Kyushu, Kyūshū island, followed by Kitakyushu. It is the largest city and metropolitan area west of Keihanshin. The city was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sukiyaki
is a Japanese dish that is prepared and served in the '' nabemono'' (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. The ingredients are usually dipped in a small bowl of raw, beaten eggs after being cooked in the pot, and then eaten. Generally sukiyaki is a winter dish and it is commonly found at '' bōnenkai'', Japanese year-end parties. Ingredients Thinly sliced beef is usually used for sukiyaki, although in the past, in certain parts of the country (notably Hokkaidō and Niigata) pork was also popular. Popular ingredients cooked with the beef are: *Tofu (usually seared firm tofu). *'' Negi'' (a type of scallion). *Leafy vegetables, such as Chinese cabbage and shungiku (garland chrysanthemum leaves). *Mushrooms, such as shiitake and enokitake. * Glass noodles made out of konnyak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tare Sauce
is a general term in Japanese cuisine for dipping sauces often used in grilling (''yakitori'' and ''yakiniku'', especially as ''teriyaki'' sauce) as well as with ''sushi'', ''nabemono'', and ''gyoza''. It can also be used to make the soup for Ramen#Tare, ramen by combining it with Stock (food), stock and/or broth in order to add to the complex combination of Flavor (taste), flavors, and as a Braising, braising liquid for meat (e.g. Char siu#Japanese cuisine, chāshū). Due to its use in glazing grilled eel (unagi), it is often called or eel sauce. The sauce is best described as sweetened, thickened Soya sauce, soy sauce for grilling and flavored soy sauce with ''dashi'', vinegar, etc., for and ''nattō'' such as ''ponzu'' but every chef has their own variation. Ingredients for a ''tare'' sauce will also include soy sauce, sake and/or mirin, sugar and/or honey, and optional ingredients include oyster sauce and ginger. Tare is traditionally made by mixing and heating soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Miso
is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus ''Aspergillus oryzae''), and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and spreads; pickling vegetables, fish, or meats; and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple food. Miso is high in protein and rich in minerals, and it played an important nutritional role in feudal Japan. Miso is widely used in both traditional and modern cooking in Japan, and as of 2018 had been gaining worldwide interest. Typically, miso is salty, but its flavor and aroma depend on the ingredients and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. History The origin of miso of Japan is not completely clear. *Grain and fish misos had been manufactured in Japan since the Neolithic era (Jōmon period, 14,000–300 BC). These are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
