My introduction to nabe (hot pot) in Japan came in the middle of summer, not winter. When I touched down in Tokyo, it was the first thing I ate. Everything went into the boiling pot: chopped mushrooms, leeks, meat and vegetables I was not yet familiar with. During the meal, everyone dived in and scooped up what they wanted. After more than 24 hours in the air, this Japanese hot pot really hit the spot. And it was the perfect way to celebrate my birthday and meet Caribbean folk in the city.
Enjoying hot pot with new friends in Japan this way instantly reminded me of soup limes (get-togethers) in Trinidad and Tobago. Back in the Caribbean, we “bubble a pot” on a portable gas stove on the ground rather than on the table. However, the camaraderie surrounding a pot of hot broth in Japan and Trinidad and Tobago remains the same.
What Is Nabe?
Image: Pixta: polkadot
In winter, nabe or nabemono is one of the most popular Japanese ways to combat the cold. It’s filling, warming and nutritious—talk about hitting all the targets! At home, nabe is usually cooked in a heavy earthenware pot called donabe. The soup simmers throughout the meal atop a portable gas stove that can be used on the dining table. It uses a butane canister and is also handy for cooking outdoors and during power outages/natural disasters.
Nabe has all the ingredients for a great time: seasonal winter vegetables, delicious kombu (kelp)-based broth, mouthwatering meat or seafood, silky or chewy tofu — you name it!
When everyone finishes the meat, seafood and vegetables, never toss the broth at the bottom of the pot. That leftover soup is actually one of the best parts of nabe. Instead, add fresh udon noodles, ramen noodles or cooked rice to soak up every last drop.
This final step is called the shime, a traditional method for concluding any nabe meal. It also reflects mottainai, the Japanese philosophy of “waste not, want not,” by making full use of the rich, flavorful broth you worked so hard to create together.
Nabe Classics
Want to try nabe for the first time but don’t know where to start? Here are some of the most familiar hot pots you’ll find in households across Japan. They have warmed winter tables for generations and are an excellent choice for your first experience.
Yosenabe
This is your basic or homestyle nabe, and it has been a cold-weather favorite since the late Edo to early Meiji periods, when families gathered around a shared hearth. Add whatever you like or whatever’s in the fridge that day.
In winter, it’s common to add hearty vegetables like mushrooms, gobo (burdock root), daikon (Japanese radish), hakusai (Chinese cabbage), negi (leek) and carrots. You can also add your favorite meat (chicken, beef, pork or even game meat) or seafood like fish or shellfish. If you’re vegan, you can enjoy yosenabe with silky or fried tofu. The dashi is usually simple, using kombu or katsuobushi (bonito flakes).
Chankonabe
Image: iStock: Gyro
This hearty stew is traditionally served to bulk up sumo wrestlers and became a staple in sumo stables during the early 20th century. In it, you’ll find massive chunks of animal protein (usually chicken and meatballs) and good portions of vegetables. It’s all served up in a basic dashi (kombu or katsuobushi) or chicken stock.
Today, you’ll find chankonabe restaurants all around Japan, but especially near Ryogoku in Tokyo, the heart of the sumo world.
Sukiyaki
Image: iStock: ahirao_photo
Sukiyaki gained nationwide popularity during the Meiji era when Japan began embracing meat after centuries of avoiding it. For sukiyaki, thin slices of beef or pork and vegetables are simmered in a salty and sweet soy sauce-based broth. The cooked meat and vegetables are then dipped into raw egg before being served.
Shabu Shabu
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