Nabe is the word for food cooked in a large pot. The very basic ingredients in a nabe is usually napa leaves, green onions, shiitake and enoki mushrooms, shungiku leaves and tofu.
(Photo Copyright:©Tottori Prefecture/©JNTO)
Vegetables, thinly sliced beef, tofu, green onions, and konnyaku are cooked in a sweet sauce in a shallow pan and dipped in raw egg.
Thin slices of pork, beef, or fish are cooked by dipping them in hot water where vegetables, and then dipped in different types of sauce, like ponzu or roasted sesame seed dressing.
(Photo Copyright:©Kagoshima Prefectural Tourist Federation/©JNTO)
Oden is a hot pot consisting of different types of fish cake in one pot, together with daikon radish, konnyaku, and boiled eggs in broth. This is usually preferred to be eaten with spicy karashi mustard.
Yudofu is simply, hot tofu. The tofu is usually fine and smooth, of which you eat together with seasonings such as ponzu, ground ginger, sesame seeds, green onion, yuzu, daikon oroshi (ground radish) and shaved bonito.
(Photo Copyright:©Saga Prefecture/©JNTO)
This is a different type of nabe from the others - it does not have any soup, and the ingredients are cooked on a hot iron plate. The meat that is cooked is mutton, and you dip the ingredients in a sauce before eating.
(Photo Copyright:©Hokkaido Tourism Organization/© JNTO)
This is a regional hot pot originally from Hokkaido. It includes unsalted salmon, and the soup is flavored with miso.
Kani means crab, and so the purpose of this nabe is to enjoy crab. It is usually popular in the wintertime which is the season for harvesting crabs. Prices of the crabs vary, depending on its type. The most expensive type is called Taraba-gani.
(Photo Copyright: ©Hokkaido Tourism Organization/© JNTO)
Kamo means duck. This pot includes slices of duck meat which is cooked together in broth with vegetables and tofu. After finishing the meat and vegetgables, it is recommended to have soba added in the soup to finish off the meal.
Ankou is Monk fish. The liver is especially delicious, and is used to make the soup.
Fugu is blowfish. You lightly dip the fish into the hot soup before eating.
Kaki is oyster. Hiroshima prefecture is especially famous for their oyster where it is highly harvested.
Kinoko is mushroom. Mushrooms are harvested especially in the fall.
Motsu are beef or pork offal, which creates a great broth. This style of nabe is originated from Fukuoka prefecture.
This is a type of hot pot often eaten by sumo wrestlers. Because they eat it so often, the ingredients and flavors change frequently.