Nabemono 147721 222494583 2008-06-29T17:19:42Z Kintetsubuffalo 487310 [[Image:Cookingsukiyaki.jpg|thumb|270px|[[sukiyaki]] in [[udon]]suki-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 cuisine|Japanese]] [[steamboat (food)|steamboat]] dishes, also known as ''one pot dishes.'' 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 iron cookware|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. 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. 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. ==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. * '''[[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 (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. * '''[[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 (food)|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, Fukuoka|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]] [[noodle]]s. The soup base are mainly [[soy sauce]] or [[miso]]. ===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: * [[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. Specialty of [[Akita Prefecture]]. * [[Kantō region]] ** '''Houtou-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. * [[Chūetsu]] 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]]. ==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). *[[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. == See also == {{Commonscat}} * [[Japanese cuisine]] * [[Steamboat (food)]] ** [[Hot pot]] ** [[Jjigae]] ** [[Steamboat (food)#Thailand|Thai sukiyaki]] * [[Fondue]] * [[Pot-au-feu]] * [[Eintopf]] ==References== {{refimprove|date=October 2007}} <!-- ---------------------------------------------------------- See http://en.wikipedia.org/wiki/Wikipedia:Footnotes for a discussion of different citation methods and how to generate footnotes using the <ref>, </ref> and <reference /> tags ----------------------------------------------------------- --> <div class="references-small"> <references /> </div> [[Category:Japanese cuisine]] [[Category:Stews]] [[de:Nabemono]] [[fr:Nabe]] [[ja:鍋料理]]