Nabemono
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''Nabemono'' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply ''nabe'', is a variety of Japanese
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 ...
dishes, also known as one-pot dishes and "things in a pot".


Description

Nabemono are stews and
soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
s 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
stove A stove or range is a device that generates heat inside or on top of the device, for - local heating or cooking. Stoves can be powered with many fuels, such as natural gas, electricity, gasoline, wood, and coal. Due to concerns about air pollu ...
s. 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 ''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icela ...
) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''
tare Tare or Tares may refer to: * Tare (armour), a leg and groin protector used in a number of Japanese martial arts * Tare (legume), several plants of the legume family * Tare (surname), a surname * Tare (tufted grass), a genus of nine species of tu ...
'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with
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; p ...
,
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
,
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
, and/or sweet soy types such as ''yosenabe'' (寄鍋), ''oden'' (おでん), and ''sukiyaki'' (すき焼き), eaten without further flavoring. The pots are traditionally made of
clay Clay is a type of fine-grained natural soil material containing clay minerals (hydrous aluminium phyllosilicates, e.g. kaolinite, ). Most pure clay minerals are white or light-coloured, but natural clays show a variety of colours from impuriti ...
(土鍋, '' donabe'') or thick
cast iron Cast iron is a class of iron–carbon alloys with a carbon content of more than 2% and silicon content around 1–3%. Its usefulness derives from its relatively low melting temperature. The alloying elements determine the form in which its car ...
(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 for ''
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 ...
''. 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.


Varieties

*
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 '' ...
(ちゃんこ鍋): was originally served only to
Sumo is a form of competitive full-contact wrestling where a ''rikishi'' (wrestler) attempts to force his opponent out of a circular ring (''dohyō'') or into touching the ground with any body part other than the soles of his feet (usually by th ...
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 contain meatballs,
chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...
, vegetables such as Napa cabbage and
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
. * Motsunabe (もつ鍋): made with beef or pork
offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...
, originally a local cuisine of
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. ...
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
cabbage Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.& ...
and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon
noodle Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...
s. The soup bases are mainly
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
or
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; p ...
. * Oden: several ingredients such as boiled eggs,
daikon Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...
, konjac, and processed fishcakes stewed in a light, soy-flavoured
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
broth.
Karashi , also known as '' oni karashi'', is a type of mustard used as a condiment or as a seasoning in Japanese cuisine. ''Karashi'' is made from the crushed seeds of '' Brassica juncea'' (brown mustard) and is usually sold in either powdered or paste ...
(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 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 ...
: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened shouyu and eaten with a raw egg dip. * Yosenabe: Yose (寄) means "putting together", implying that all things (e.g.,
meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...
,
seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...
,
egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...
,
tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
and
vegetable Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including edible flower, flo ...
s) are
cook Cook or The Cook may refer to: Food preparation * Cooking, the preparation of food * Cook (domestic worker), a household staff member who prepares food * Cook (profession), an individual who prepares food for consumption in the food industry * C ...
ed together in a pot. ''Yosenabe'' is typically based on a broth made with miso or soy sauce flavourings. * Yudofu: tofu simmered in a
kombu ''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icela ...
stock and served with ponzu and various condiments. File:Chankonabe.jpg,
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 '' ...
File:Yudōfu 001.jpg, Yudofu File:Sukiyaki 01.jpg,
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 ...
File:Oden by Mori Chan.jpg, Oden File:Motsunabe.jpg, Motsunabe


Regional variations

There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as
salmon Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...
in
Hokkaidō is the second-largest island of Japan and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by railway via the Seikan Tunnel. The ...
and
oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...
in
Hiroshima is the capital of Hiroshima Prefecture in Japan. , the city had an estimated population of 1,199,391. The gross domestic product (GDP) in Greater Hiroshima, Hiroshima Urban Employment Area, was US$61.3 billion as of 2010. Kazumi Matsui has b ...
. Here are a few examples: *
Hokkaidō is the second-largest island of Japan and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by railway via the Seikan Tunnel. The ...
** Ishikari-nabe:
salmon Salmon (; : salmon) are any of several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the genera ''Salmo'' and ''Oncorhynchus'' of the family (biology), family Salmonidae, native ...
stewed in a
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; p ...
-based broth with vegetables. Typical ingredients include
daikon Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...
,
tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
, konjac, Chinese cabbage,
potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
, Welsh onion, '' shungiku'',
shiitake mushroom The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...
and
butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...
. *
Tōhoku Region The , Northeast region, , or consists of the northeastern portion of Honshu, the largest island of Japan. This traditional region consists of six prefectures (): Akita, Aomori, Fukushima, Iwate, Miyagi, and Yamagata. Tōhoku retains ...
** Kiritampo-nabe: '' Kiritampo'' (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, Welsh onion, and konjac. Specialty of
Akita Prefecture is a Prefectures of Japan, prefecture of Japan located in the Tōhoku region of Honshu.Nussbaum, Louis-Frédéric. (2005). "Provinces and prefectures" in ; "Tōhoku" in . Its population is estimated 915,691 as of 1 August 2023 and its geographi ...
. *
Kantō region The is a geography, geographical region of Honshu, the largest island of Japan. In a common definition, the region includes the Greater Tokyo Area and encompasses seven prefectures of Japan, prefectures: Chiba Prefecture, Chiba, Gunma Prefe ...
** Hōtō-nabe: a specialty of Yamanashi. ''Hōtō'' (a type of
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
) stewed in miso with kabocha squash, Chinese cabbage, carrot,
taro Taro (; ''Colocasia esculenta'') is a root vegetable. It is the most widely cultivated species of several plants in the family Araceae that are used as vegetables for their corms, leaves, stems and Petiole (botany), petioles. Taro corms are a ...
and the like. * Chūetsu region ** Momiji-nabe (venison-nabe). Typical ingredients:
venison Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into spe ...
, burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in a
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; p ...
-based broth. *
Kansai The or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Nara, Wakayama, Kyoto, Osaka, Hyōgo and Shiga, often also Mie, sometimes Fukui, Tokushima and Tottori. The metropoli ...
region ** Udon-suki:
udon Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. There are a variety of ways it is prepared and served. Its simplest form is in a soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usual ...
stewed in broth with various ingredients. ** Harihari-nabe:
whale meat Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to far ...
and mizuna. Specialty of
Osaka is a Cities designated by government ordinance of Japan, designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the List of cities in Japan, third-most populous city in J ...
. * Chūgoku region ** Fugu-chiri: Slices of
fugu Fugu (; ; ) in Japanese language, Japanese, ''bogeo'' (; 鰒魚) or ''bok'' () in Korean language, Korean, and ''hétún'' () in Standard Modern Chinese refers to tetraodontidae, pufferfish, normally of the genus ''Takifugu'', ''Lagocephalus'', o ...
stewed in
dashi is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour b ...
with leafy vegetables such as shungiku and Chinese cabbage, and eaten with a ponzu dip. ** Dote-nabe:
Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but no ...
and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso. *
Shikoku is the smallest of the List of islands of Japan#Main islands, four main islands of Japan. It is long and between at its widest. It has a population of 3.8 million, the least populated of Japan's four main islands. It is south of Honshu ...
region ** Benkei no najiru: (''na'' means green vegetables, and ''jiru'' 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. *
Kyūshū is the third-largest island of Japan's four main islands and the most southerly of the four largest islands (i.e. excluding Okinawa and the other Ryukyu (''Nansei'') Islands). In the past, it has been known as , and . The historical regio ...
region ** Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu. Ingredients include chinese cabbage, Welsh onion,
shiitake The shiitake (; ''Chinese/black mushroom'' or ''Lentinula edodes'') is a macrofungus native to East Asia, which is cultivated and consumed around the globe. Taxonomy The fungus was first described scientifically as '' Agaricus edodes'' by ...
mushroom or other mushroom,
tofu or bean curd is a food prepared by Coagulation (milk), coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: ''silken'', ''soft'', ''firm'', and ''extra (or super) firm''. It originated in Chin ...
, shungiku,
shirataki noodles Shirataki (, often written with the ''hiragana'' ) are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. In traditional Japanese cuisine, they are eaten in soups or stir-fried. The texture is chewy, similar to a to ...
.


Sauces

Nabemono are usually eaten with a sauce sometimes called ''
tare Tare or Tares may refer to: * Tare (armour), a leg and groin protector used in a number of Japanese martial arts * Tare (legume), several plants of the legume family * Tare (surname), a surname * Tare (tufted grass), a genus of nine species of tu ...
'', 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 ''momiji oroshi'' (a mixture of grated
daikon Daikon 大根 (だいこん) or mooli, (مولی) ''Raphanus sativus'' var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia ...
radish and red pepper). * Ponzu: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and
kombu ''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icela ...
(kelp) stock. * ''Gomadare'' (sesame sauce):
Sesame Sesame (; ''Sesamum indicum'') is a plant in the genus '' Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for ...
sauce is usually made from ground sesame,
soy sauce Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''A ...
,
kelp Kelps are large brown algae or seaweeds that make up the order (biology), order Laminariales. There are about 30 different genus, genera. Despite its appearance and use of photosynthesis in chloroplasts, kelp is technically not a plant but a str ...
stock,
sake Sake, , or saki, also referred to as Japanese rice wine, is an alcoholic beverage of Japanese origin made by fermenting rice that has been polished to remove the bran. Despite the name ''Japanese rice wine'', sake, and indeed any East Asi ...
and sugar. * Beaten raw egg: Most commonly used as the sauce for sukiyaki.


See also

* Eintopf *
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 ...
*
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 m ...
* Jeongol * Jjigae * List of Japanese soups and stews *
Pot-au-feu (, ; ) is a French cuisine, French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (''bouillon'') and then the meat (''bouilli'') and vegetables. The dish is familiar throughout France and has many r ...
*
Thai suki Thai suki, known simply as suki (, ) in Thailand, is a Thai cuisine, Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "suk ...


References

{{Authority control Japanese inventions Japanese soups and stews Table-cooked dishes Hot pot