sukiyaki in udonsuki-style and raw eggs in bowls.

Nabemono (鍋物, なべ物, nabe cooking pot + mono things, stuffs, kinds) or simply called Nabe, is a term referring to all varieties of Japanese steamboat dishes, also known as one pot dishes. Sukiyaki Photography day 　January 2, 2005 Photography person　 Kapichu Photography place　 At Hyogo File links The following pages link to this file: Sukiyaki Categories: GFDL images ... Sukiyaki Photography day 　January 2, 2005 Photography person　 Kapichu Photography place　 At Hyogo File links The following pages link to this file: Sukiyaki Categories: GFDL images ... Sukiyaki This article refers to the food. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dōng, sometimes 烏冬麵, wÅ«dōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Raw meats ready to be cooked. ...

The pots are traditionally made of clay (土鍋, donabe) which can keep warm for a while after being taken off the fire or cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people. Donabe (Japanese: 土鍋, literally: earthenware pot) are pots made out of a special clay for use over an open flame in the Japanese kitchen. ... Cast iron is non-toxic, has excellent heat retention and diffusion properties, and is easy to mold into a variety of shapes. ... Sukiyaki This article refers to the food. ...

Most nabemono are stews and soups served during the colder seasons. 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. Soup is a food that is made by combining ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Look up furniture in Wiktionary, the free dictionary. ... A stove is a heat-producing device. ...

Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships. The Japanese thus say, Nabe (w)o kakomu (鍋を囲む、"sitting around the pot"), implying that sharing nabemono will create warm relations between the diners who eat together from the shared pot. East Asia is a subregion of Asia. ...

Varieties

There are two types of nabemono in Japan; lightly flavored mostly with kombu such as yudōfu (湯豆腐) and mizutaki (水炊き) and eaten with dipping (tare) to enjoy the taste of the ingredients themselves, and deeply flavored typically with miso, soy sauce, dashi, and/or sweet soy such as yosenabe (寄鍋), oden (おでん), and sukiyaki (すき焼き) and eaten without further flavoring. Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... The weight of a container of a substance that is subtracted from the gross weight to find the weight of the substance contained REDIRECT Vicia ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ...

• Yosenabe - is one of the most popular nabemono in Japan. Yose (寄) means putting together and ideally similar to German Eintopf, thus implies 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.

• 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 chinese cabbage and udon

• Yudofu - a very simple dish of tofu simmered in a kombu stock and served with ponzu and various condiments.

• Sukiyaki - thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip.

• Oden

• Shabu shabu - thinly sliced beef and other ingredients, eaten with a ponzu or sesame dip.

• 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. The ingredients of motsunabe vary from restaurant to restaurant, but typical is 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 base are mainly soy sauce or miso.

Mortal Kombat character, see Meat (Mortal Kombat). ... Spaghetti with seafood (Spaghetti allo scoglio). ... An egg is an ovum produced by a female animal for reproduction, often prepared as food. ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... A plate of vegetables Tomatoes growing in a vegetable garden Vegetable is a culinary term. ... Cooking is the act of applying heat to food in order to prepare it for ingestion. ... Chankonabe is a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight gain diet. ... This article or section does not adequately cite its references or sources. ... See MeatballWiki for the article about the wiki about communities. ... For other uses, see Chicken (disambiguation). ... Percentages are relative to US recommendations for adults. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wūdōng, sometimes 烏冬麵, wūdōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Tofu, also called Doufu (often in Chinese recipes) or bean curd (literal translation), is a food of Chinese origin[], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Sukiyaki This article refers to the food. ... Oden (おでん) is a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and chikuwa cooked in konbu or katsuobushi based dashi broth. ... Shabu-shabu(しゃぶしゃぶ) Shabu-shabu (Japanese: しゃぶしゃぶ), also spelled syabu-syabu, is a Japanese variant of hot pot. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Binomial name Sesamum indicum L. Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum. ... motsunabe Motsunabe (Japanese: もつ鍋) is a type of nabemono, a sort of Japanese cuisine, which made from beef or pork offal. ... Scrapple sandwich at the Delaware state fair Offal is the entrails and internal organs of a butchered animal. ... This page is about Fukuoka, Fukuoka (福岡市), a city in Fukuoka Prefecture, Japan. ... Percentages are relative to US recommendations for adults. ... Garlic chives (Simplified: 韭菜; Traditional: 韭菜; Hanyu Pinyin: ), also known as Chinese chives, Chinese leek, Ku chai or Nira is a relatively new vegetable in the English-speaking world. ... Champon (ちゃんぽん) is a type of noodle dish originating from Nagasaki. ... Look up Noodle in Wiktionary, the free dictionary. ... Soy sauce (US) or soya sauce is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ...

Regional variations

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: Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Hokkaidō   (北海道, literal meaning: North Sea Route, Ainu: Mosir), formerly known as Ezo and Yesso, is the second largest island and largest prefecture of Japan. ... Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron, opened The name oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water. ... For other uses, see Hiroshima (disambiguation). ...

• Hokkaidō
  • Ishikari-nabe - salmon stewed in a miso-based broth with vegetables. Typical ingredients include daikon, tofu, konnyaku, chinese cabbage, potato, negi (a type of scallion), shungiku, shiitake mushroom and butter.

• Tōhoku Region
  • Kiritampo-nabe - Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, negi, thin konnyaku. Speciality of Akita Prefecture.

• Kanto region
  • Houtou-nabe - a speciality of Yamanashi. Houtou (a type of udon) stewed in miso with kabocha squash, chinese cabbage, carrot, taro and the like.

• Chuetsu region
  • Momiji-nabe (venison-nabe). Typical ingredients: venison, burdock, shiitake mushroom, negi, konnyaku, tofu, green vegetables, stewed in a miso-based broth.

• Kansai region
  • Udon-suki - udon stewed in broth with various ingredients.

• 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.
  • Dote-nabe - Oyster and other ingredients (typically chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.

• Shikoku region
  • Benkei no na jiru - (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

• Kyūshū region
  • Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu. Ingredients include tofu, burdock, shiitake mushroom, bean-starch vermicelli, egg, and negi.

Hokkaidō   (北海道, literal meaning: North Sea Route, Ainu: Mosir), formerly known as Ezo and Yesso, is the second largest island and largest prefecture of Japan. ... Illustration of a male Coho Salmon The Chinook or King Salmon is the largest salmon in North America and can grow to 1. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Binomial name Amorphophallus konjac K. Koch, 1858 Konnyaku Konnyaku (蒟蒻), also known as Konjak, Devils tongue, Voodoo lily or Snake palm, is a tubiferous plant grown in Japan used to create a flour of the same name. ... Binomial name Solanum tuberosum L. The potato (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, commonly grown for its starchy tuber. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ... Chopped spring onion The common name scallion(Or Don Patch sword as on Bobobo) is associated with various members of the genus Allium that lack a fully-developed bulb. ... Garland chrysanthemum (Leucanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. ... Shiitake mushrooms The shiitake mushroom (Japanese: 椎茸; Chinese: 香菇; pinyin: ) (Lentinus edodes or Lentinula edodes), more rarely called the black forest mushroom, is an edible mushroom typically cultivated on the shii tree (Pasania cuspidata — a relative of the oak). ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Tohoku region, Japan The Tōhoku region (東北地方; Tōhoku-chihō) is a geographical area of Japan. ... Species A. lappa Burdock refers to any of a group of biennial thistles in the genus Arctium, family Asteraceae. ... Akita Prefecture ) is located in the Tōhoku Region of northern Japan. ... Kanto can mean: The Kanto region of Japan. ... Yamanashi (山梨市 Yamanashishi) is a city located in Yamanashi Prefecture, Japan. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dōng, sometimes 烏冬麵, wÅ«dōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Binomial name Cucurbita maxima, Cucurbita moschata, Cucurbita pepo {{{author}}} Kabocha (南瓜, かぼちゃ, literally southern melon) pronounced: kah-bow-cha is a squash, the word Kabocha has come to mean a general type of winter squash to English speaking growers and buyers. ... Binomial name Colocasia esculenta (L.) Schott Taro corms for sale Taro (from Tahitian), more rarely kalo (from Hawaiian), is a tropical plant grown primarily as a vegetable food for its edible corm, and secondarily as a leaf vegetable. ... Chuetsu Region (中越地方, chuetsu-chiho) the name of an area in central Niigata Prefecture. ... Venison is the modern term for the meat of deer, elk, red deer, moose, caribou, and pronghorn. ... Miso ) is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). ... The Kansai (Japanese: 関西) region of Japan, also known as the Kinki region (近畿地方, Kinki-chihō), lies in the Southern-Central region of Japans main island, Honshu. ... Tempura Udon Udon (Hiragana:うどん; Kanji:饂飩, rarely 餛飩; Traditional Chinese: , wÅ«dōng, sometimes 烏冬麵, wÅ«dōngmiàn) is a type of thick wheat-based noodle popular in Japanese cuisine. ... Chugoku region, Japan. ... For other uses, see Fugu (disambiguation). ... Dashi (出汁) is one of several simple soup stocks considered fundamental to Japanese cooking. ... Garland chrysanthemum (Leucanthemum coronarium), also known as chrysanthemum greens or edible chrysanthemum, is a leaf vegetable in the genus Leucanthemum. ... Percentages are relative to US recommendations for adults. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron Crassostrea gigas, Marennes-Oléron, opened The name oyster is used for a number of different groups of mollusks which grow for the most part in marine or brackish water. ... This article is about the island. ... Benkei as portrayed in Kabuki plays. ... Binomial name Brassica rapa L. Brassica rapa (also commonly known as the Wisconsin Fast Plant) is a plant species widely distributed through temperate climates as a weed, and widely cultivated as a leaf vegetable, a root vegetable, and an oilseed. ... KyÅ«shÅ« region of Japan and the current prefectures on KyÅ«shÅ« island KyÅ«shÅ« ), literally Nine Provinces, is the third largest island of Japan and most southerly and westerly of the four main islands. ... Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Tofu (the Japanese Romaji spelling), also called doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1], made by coagulating soy milk, and then pressing the resulting curds into blocks. ... Species A. lappa Burdock refers to any of a group of biennial thistles in the genus Arctium, family Asteraceae. ... Binomial name Lentinula edodes (Berk. ... Binomial name Allium fistulosum Linnaeus Allium fistulosum L., widely known as the Welsh onion, is a member of the onion family, Alliaceae. ...

Sauces

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). The weight of a container of a substance that is subtracted from the gross weight to find the weight of the substance contained REDIRECT Vicia ... Binomial name Raphanus sativus L. Daikon (Japanese: , literally large root; Traditional Chinese: , literally white carrot; Korean: mu, literally radish), is a mild-flavored East Asian giant white radish. ...

• Ponzu: The common pon-zu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombu (kelp) stock.
• Gomadare (sesame sauce): Sesame sauce is usually made from ground sesame, soy sauce, kelp stock, sake and sugar.
• Beaten raw egg. The egg cooks due to the hot ingredients added to it.

Ponzu (ポン酢) is a citrus-based sauce commonly used in Japanese cuisine. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ...

See also

Wikimedia Commons has media related to:

Nabemono

• Japanese cuisine
• Steamboat (food)
  • Hot pot
  • Jjigae
  • Thai sukiyaki
• Fondue
• Pot-au-feu
• Eintopf