Yosenabe

Yosenabe is a Japanese hot pot dish in which a variety of ingredients are simmered together in a single pot of broth. The name comes from yose, meaning to put together, and nabe, meaning pot. It is traditionally prepared and served communally, especially in winter, in homes and izakaya restaurants.

Typical ingredients include seafood such as shrimp, white fish, and scallops; thinly sliced meat; tofu; napa cabbage; mushrooms (shiitake, enoki); daikon, carrot; konnyaku; and noodles such as udon or ramen. The dish is flexible, reflecting what is on hand or regional preferences.

Broth is usually a light dashi base formed from kombu and bonito flakes, to which seasonings are added. Variations exist, including soy sauce (shoyu) based, salt (shio) based, or miso-based broths.

Preparation involves bringing the broth to a simmer and adding heartier items first, then more delicate ingredients so everything is cooked to the right texture. Diners ladle portions into bowls and dip them into sauces such as ponzu or sesame. Leftover broth can be enriched with rice or udon to make zōsui.

In modern times yosenabe appears in homes, hotels, ryokan, and restaurants, with regional variants featuring oysters, crabs, or lobster, and sometimes kimchi or miso for extra depth.