View source for Nabemono

{{Short description|Variety of Japanese hot pot dishes}}
{{Redirect|Nabe}}
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{More citations needed|date=September 2021}}
{{Infobox food
| name             = ''Nabemono''
| image            = Cookingsukiyaki.jpg
| image_size       = 250px
| caption          = ''[[Sukiyaki]]'' in ''[[udon]]suki''-style and raw eggs in bowls
| alternate_name   = 
| country          = [[Japan]]
| region           = [[East Asia]]
| creator          = 
| course           = 
| type             = [[Hot pot]] dishes
| served           = 
| main_ingredient  = 
| variations       = 
| calories         = 
| similar_dish     = [[Jeongol]]
| other            = 
}}
[[File:Udonsuki by yajico in Tokyo.jpg|thumb|''[[Udon]] suki'']]

'''''Nabemono''''' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing"), or simply '''''nabe''''', is a variety of [[Japanese cuisine|Japanese]] [[steamboat (food)|hot pot]] dishes, also known as one-pot dishes<ref name="Tsuji 2007 p. 254">{{cite book | last=Tsuji | first=S. | title=Japanese Cooking: A Simple Art | publisher=Kodansha International Limited | series=Cookery, Food and Drink Series | year=2007 | isbn=978-4-7700-3049-8 | url=https://books.google.com/books?id=fby2Er0seMMC&pg=PA254 | page=254}}</ref> and "things in a pot".<ref name="Slack 2001 p. 89">{{cite book | last=Slack | first=S. F. | title=Fondues and Hot Pots | publisher=HP Books | year=2001 | isbn=978-1-55788-369-8 | url=https://books.google.com/books?id=nTCRVRHQjSoC&pg=PA89 | page=89}}</ref>

==Description==
Nabemono are stews and [[soup]]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]]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]]) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''[[tare sauce|tare]]'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with [[miso]], [[soy sauce]], [[dashi]], 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]] (土鍋, ''[[donabe]]'') or thick [[Cast iron cookware|cast iron]] (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]]''. 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]]''' (ちゃんこ鍋): was originally served only to [[sumo]] 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 [[meatball]]s, [[chicken (food)|chicken]], vegetables such as [[napa cabbage]] and [[udon]].
* '''[[Motsunabe]]''' (もつ鍋): made with beef or pork [[offal]], originally a local cuisine of [[Fukuoka]] but popularised nationwide in the 1990s because of its taste and reasonable price.{{Citation needed|date=December 2012}} The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil fresh cow offal with [[cabbage]] and [[garlic chives]]. After the offal and vegetables are eaten, the rest of soup is used to cook [[champon]] [[noodle]]s. The soup bases are mainly [[soy sauce]] or [[miso]].
* '''[[Oden]]''': several ingredients such as boiled eggs, [[daikon]], [[konjac]], and processed fishcakes stewed in a light, soy-flavoured [[dashi]] broth.  [[Karashi]] (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]]''': 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, seafood, [[Egg (food)|egg]], [[tofu]] and vegetables) are cooked together in a pot. ''Yosenabe'' is typically based on a broth made with miso or soy sauce flavourings.
* '''[[Yudofu]]''': tofu simmered in a [[kombu]] stock and served with [[ponzu]] and various condiments.

<gallery mode="packed">
File:Chankonabe.jpg|[[Chankonabe]]
File:Yudōfu 001.jpg|[[Yudofu]]
File:Sukiyaki 01.jpg|[[Sukiyaki]]
File:Oden by Mori Chan.jpg|[[Oden]]
File:Motsunabe.jpg|[[Motsunabe]]
</gallery>

===Regional variations===
[[File:Nabe being made at a dinner party in Japan.jpg|thumb|Nabe being made at a dinner party in Japan]]
There are many regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaido and [[oyster]] in [[Hiroshima]]. Examples include:

* [[Hokkaido]]
** '''Ishikari-nabe''': [[salmon]] stewed in a miso-based broth with vegetables. Typical ingredients include daikon, tofu, konjac, Chinese cabbage, [[potato]], [[Welsh onion]], ''[[shungiku]]'', [[shiitake mushroom]] and [[butter]].{{Citation needed|date=December 2012}}
* [[Tōhoku Region]]
** '''Kiritampo-nabe''': ''[[Kiritanpo|Kiritampo]]'' (pounded rice, skewered and grilled)  stewed in broth with chicken, [[Arctium lappa|burdock]], [[Japanese parsley]], Welsh onion, and konjac. Specialty of [[Akita Prefecture]].{{Citation needed|date=December 2012}}
* [[Kantō region]]
** '''Hōtō-nabe''': a specialty of [[Yamanashi Prefecture|Yamanashi]]. ''Hōtō'' (a type of [[udon]]) stewed in miso with [[kabocha]] squash, Chinese cabbage, carrot, [[taro]] and the like.{{Citation needed|date=December 2012}}
* [[Chūetsu]] region
** '''Momiji-nabe''' (venison-nabe). Typical ingredients: [[venison]], burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in a miso-based broth.{{Citation needed|date=December 2012}}

[[File:Harihari-nabe.jpg|thumb|[[Harihari-nabe]]]]
* [[Kansai]] region
** '''Udon-suki''': udon stewed in broth with various ingredients.{{Citation needed|date=December 2012}}
** '''[[Harihari-nabe]]''': [[whale meat]] and [[mizuna]]. Specialty of [[Osaka]].
* [[Chūgoku]] region
** '''Fugu-chiri''':  Slices of [[fugu]] stewed in [[dashi]] with leafy vegetables such as shungiku and [[Chinese cabbage]], and eaten with a [[ponzu]] dip.{{Citation needed|date=December 2012}}
** '''Dote-nabe''': Oyster and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.{{Citation needed|date=December 2012}}
* [[Shikoku]] region
** '''Benkei no najiru''': (''na'' means green vegetables, and ''jiru'' means soup) is made with duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna, hiru (a kind of shallot), and dumplings made from buckwheat and rice.{{Citation needed|date=December 2012}}
* [[Kyūshū]] 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 or other mushrooms, tofu, shungiku, and [[shirataki noodles]].{{Citation needed|date=December 2012}}

==Sauces==
Nabemono are usually eaten with a sauce sometimes called ''[[Tare sauce|tare]]'', 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]] radish and red pepper).{{Citation needed|date=December 2012}}

* [[Ponzu]]: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and [[kombu]] (kelp) stock.{{Citation needed|date=December 2012}}
* ''Gomadare'' (sesame sauce): [[Sesame]] sauce is usually made from ground sesame, [[soy sauce]], [[kelp]] stock, [[sake]] and sugar.{{Citation needed|date=December 2012}}
* Beaten raw egg: Most commonly used as the sauce for sukiyaki.

==See also==
{{div col|colwidth=30em}}
* [[Eintopf]]
* [[Jeongol]]
* [[Jjigae]]
* [[List of Japanese soups and stews]]
* [[Pot-au-feu]]
* [[Thai suki]]
{{div col end}}

==References==
{{reflist}}

{{Japanese food and drink|state=autocollapse}}
{{Authority control}}

[[Category:Japanese inventions]]
[[Category:Japanese soups and stews]]
[[Category:Table-cooked dishes]]
[[Category:Hot pot]]