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{{Short description|Variety of Japanese hot pot dishes}}
{{redirect|Nabe}}
{{Redirect|Nabe}}
{{multiple issues|
{{Italic title|reason=[[:Category:Japanese words and phrases]]}}
{{original research|date=December 2012}}
{{refimprove|date=July 2015}}
{{Refimprove|date=September 2021}}
}}
{{Infobox prepared food
{{Infobox prepared food
| name = Nabemono
| name = ''Nabemono''
| image = [[File:Cookingsukiyaki.jpg|250px]]
| image = Cookingsukiyaki.jpg
| caption = [[Sukiyaki]] in [[udon]]suki-style and raw eggs in bowls
| image_size = 250px
| caption = ''[[Sukiyaki]]'' in ''[[udon]]suki''-style and raw eggs in bowls
| alternate_name =
| alternate_name =
| country = [[Japan]]
| country = [[Japan]]
| region =
| region = [[East Asia]]
| creator =
| creator =
| course =
| course =
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| variations =
| variations =
| calories =
| calories =
| similar_dish = [[Jeongol]]
| other =
| other =
}}
}}
[[File:Udonsuki by yajico in Tokyo.jpg|thumb|[[Udon]] suki]]
[[File:Udonsuki by yajico in Tokyo.jpg|thumb|''[[Udon]] suki'']]


'''Nabemono''' (鍋物, なべ物, ''nabe'' "cooking pot" + ''mono'' "thing or things, object, matter") or simply called '''nabe''', refers to 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=http://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=http://books.google.com/books?id=nTCRVRHQjSoC&pg=PA89 | page=89}}</ref>
'''''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==
==Description==
Most nabemono are stews and [[soup]]s served during the colder seasons. In modern Japan, nabemono are kept hot at the dining [[Furniture|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.
Nabemono are stews and [[soup]]s 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 [[Furniture|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.
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.
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==Varieties==
==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 [[Chinese cabbage]] and [[udon]].
* '''[[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 the fresh cow offal with [[cabbage]] and [[garlic chives]]. After having offal and vegetables, the rest of soup is used to cook [[champon]] [[noodle]]s. The soup bases are mainly [[soy sauce]] or [[miso]].
* '''[[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 the fresh cow offal with [[cabbage]] and [[garlic chives]]. After having offal and vegetables, 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.
* '''[[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.
* '''[[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 soy and eaten with a raw egg dip.
* '''[[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 [[vegetable]]s) are [[cooking|cook]]ed together in a pot. ''Yosenabe'' is typically based on a broth made with miso or soy sauce flavourings.
* '''[[Yosenabe]]''': Yose (寄) means "putting together", implying that all things (e.g., [[meat]], [[seafood]], [[Egg (food)|egg]], [[tofu]] and [[vegetable]]s) are [[cooking|cook]]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]] stock and served with [[ponzu]] and various condiments.
* '''[[Yudofu]]''': tofu simmered in a [[kombu]] stock and served with [[ponzu]] and various condiments.


<gallery mode=packed>
<gallery mode="packed">
File:Chankonabe-example-ebisu-zoomin.jpg|[[Chankonabe]]
File:Chankonabe.jpg|[[Chankonabe]]
File:Yudōfu 001.jpg|[[Yudofu]]
File:Yudōfu 001.jpg|[[Yudofu]]
File:Bowl of sukiyaki closeup.jpg|[[Sukiyaki]]
File:Sukiyaki 01.jpg|[[Sukiyaki]]
File:Oden by Mori Chan.jpg|[[Oden]]
File:Oden by Mori Chan.jpg|[[Oden]]
File:Motsunabe.jpg|[[Motsunabe]]
File:Motsunabe.jpg|[[Motsunabe]]
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===Regional variations===
===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 wide varieties of regional nabemono in Japan, which contain regional specialty foods such as [[salmon]] in [[Hokkaidō]] and [[oyster]] in [[Hiroshima]]. Here are a few examples:
There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as [[salmon]] in [[Hokkaidō]] and [[oyster]] in [[Hiroshima]]. Here are a few examples:


* [[Hokkaidō]]
* [[Hokkaidō]]
** '''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}}
** '''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]]
* [[Tōhoku Region]]
** '''Kiritampo-nabe''': ''[[Kiritanpo|Kiritampo]]'' (pounded rice, skewered and grilled) stewed in broth with chicken, [[burdock]], Japanese parsley, Welsh onion, and konjac. Specialty of [[Akita Prefecture]].{{citation needed|date=December 2012}}
** '''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]]
* [[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}}
** '''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
* [[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}}
** '''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]]]]
[[File:Harihari-nabe.jpg|thumb|[[Harihari-nabe]]]]
* [[Kansai]] region
* [[Kansai]] region
** '''Udon-suki''': [[udon]] stewed in broth with various ingredients.{{citation needed|date=December 2012}}
** '''Udon-suki''': [[udon]] stewed in broth with various ingredients.{{Citation needed|date=December 2012}}
** '''[[Harihari-nabe]]''': [[whale meat]] and [[mizuna]]. Specialty of [[Osaka]].
** '''[[Harihari-nabe]]''': [[whale meat]] and [[mizuna]]. Specialty of [[Osaka]].
* [[Chūgoku]] region
* [[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}}
** '''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}}
** '''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
* [[Shikoku]] region
** '''Benkei no najiru''': (''na'' means green vegetables, and ''jiru'' means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, [[mizuna]] (a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice.{{citation needed|date=December 2012}}
** '''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.{{Citation needed|date=December 2012}}
* [[Kyūshū]] region
* [[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]] mushroom or other mushroom, [[tofu]], [[garland chrysanthemum|shungiku]], [[shirataki noodles]].{{citation needed|date=December 2012}}
** '''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]] mushroom or other mushroom, [[tofu]], [[garland chrysanthemum|shungiku]], [[shirataki noodles]].{{Citation needed|date=December 2012}}


==Sauces==
==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}}
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}}
* [[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}}
* ''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. {{citation needed|date=December 2012}}
* Beaten raw egg: Most commonly used as the sauce for sukiyaki.


==See also==
==See also==
{{div col|colwidth=30em}}
{{div col|colwidth=30em}}
* [[Eintopf]]
* [[Eintopf]]
⚫
* [[Fondue]]
* [[Hot pot]]
* [[Hot pot]]
* [[Japanese cuisine]]
* [[Japanese cuisine]]
⚫
* [[Jeongol]]
* [[Jjigae]]
* [[Jjigae]]
* [[List of Japanese soups and stews]]
* [[List of Japanese soups and stews]]
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{{reflist}}
{{reflist}}


{{Japanese food and drink|state=autocollapse}}
==External links==
{{Commons category}}

{{Authority control}}
{{Authority control}}


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

Latest revision as of 20:33, 18 October 2022

"Nabe" redirects here. For other uses, see Nabe (disambiguation).
Nabemono
Sukiyaki in udonsuki-style and raw eggs in bowls
TypeHot pot dishes
Place of originJapan
Region or stateEast Asia
Similar dishesJeongol
Udon suki

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[1] and "things in a pot".[2]

Description[edit]

Nabemono are stews and soups 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 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 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 (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[edit]

  • 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 meatballs, 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] The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. 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, 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.

Regional variations[edit]

Nabe being made at a dinner party in Japan

There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaidō and oyster in Hiroshima. Here are a few examples:

Harihari-nabe

Sauces[edit]

Nabemono are usually eaten with a sauce sometimes called 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]

  • Ponzu: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombu (kelp) stock.[citation needed]
  • Gomadare (sesame sauce): Sesame sauce is usually made from ground sesame, soy sauce, kelp stock, sake and sugar.[citation needed]
  • Beaten raw egg: Most commonly used as the sauce for sukiyaki.

See also[edit]

References[edit]

  1. ^ Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 254. ISBN 978-4-7700-3049-8.
  2. ^ Slack, S. F. (2001). Fondues and Hot Pots. HP Books. p. 89. ISBN 978-1-55788-369-8.
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