nabe

Nabe, short for nabemono, is a broad category of Japanese hot pot dishes that are cooked and eaten from a single pot at the table. The dish is prepared in a donabe clay pot or a heavy iron pot and placed on a portable stove, allowing diners to add ingredients as the broth simmers. Nabe is traditionally a social dining experience, often associated with winter, but it is enjoyed year-round in homes and restaurants.

Bases and preparation vary by style, but common broths are dashi-based with soy sauce (shoyu), miso, or salt (shio). Some regional or modern versions use creamy miso, spicy, or seafood-rich bases. Ingredients are arranged around the pot and added to the broth as they cook, producing a shared, customizable meal.

Typical ingredients include thinly sliced beef or pork, chicken, seafood, tofu, and vegetables such as napa cabbage, mushrooms, onions, and konnyaku noodles. Dishes are often accompanied by dipping sauces; shabu-shabu typically uses ponzu or sesame-based sauces, while sukiyaki is traditionally cooked in a sweet-salty broth and may be eaten with raw or lightly beaten egg for dipping.

Popular nabemono varieties include sukiyaki, shabu-shabu, chanko-nabe (associated with sumo), mizutaki (chicken hot pot), and yosenabe (assorted seafood and vegetables). Regional styles and seasonal offerings reflect local ingredients and tastes. Nabe remains a flexible, communal form of Japanese cooking that highlights the balance of flavors and the social aspect of dining.