It was another cold day today. In such a day many Japanese families have nabemono (鍋物) for dinner. Nabe means a cooking pot, and mono means things. Nabemono is one pot dish with a variety of ingredients such as meat, fish, vegetables, tofu (豆腐) bean curd and so on. According to the ingredients, the ways of cooking are different, so are pots and names.
This dish is often cooked at the dining table, and people sitting around can pick up what they want to eat.
There are mainly two types: lightly flavored mostly with kombu (昆布) kelp and eaten with dipping such as yudofu (湯豆腐) and mizutaki (水炊き) or deeply flavored with miso (味噌) soybean paste or shoyu (醤油) soy sauce or dashi (出汁) stock and eaten without dipping such as yosenabe (寄せ鍋), sukiyaki (すき焼き), and oden (おでん).
There are many regional nabemono, too.
If you visit Japan in winter time, please enjoy nabemono. My recommendation is shabushabu (しゃぶしゃぶ), which you soak the thinly sliced beef or pork and vegetables in boiling water and eat with either ponzu (ポン酢) soy sauce with citrus or gomadare(胡麻ダレ) sesame flavored sauce.
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