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"Nabe" means "cooking pot" and "mono" means "kinds".

A portable stove is set on the center of table.
A pot is put on it, and various ingredients are stewed in the pot.

You pick some favorite foods from the pot to your plate, and eat them.

Very hot foods are eaten around the heated pot, so most nabemono dishes are usually served in the cold season.

Eating together from a shared pot is an important feature of nabemono.
We believe that eating from one pot makes for closer relationships of the members.

In ryokan or minshuku, the meals are servered individually.
So when a nabemono is served in there, a small pot and a stove are set on each individual table.

Various Nabemono


Yosenabe is most popular nabemono, and it means "one-pot dish cooked various ingredients together".
We often call it as "Nabe" shortly.

Generally an earthen pot is used for Yosenabe.
Tofu, a few kinds of seafoods, some kinds of vegitables (Hakusai, shungiku, green onion etc. are popular.) and mashrooms are cooked together in the pot.

In advance, water and a piece of dried konbu for dashi are put in the pot.

You eat picked ingredients from the pot after dipping in the sauce besed on shoyu.
Also it is common that the ingredients are stewed in the seasoned soup with shoyu or miso.

After all ingredients are eaten up, very tasty soup is left in the pot.
We often put boiled rice into this soup and make "Zousui" like risotto with boiling them.

We also feel happy when we eat zousui after we have enjoyed the Yosenabe.


Sukiyaki is one of most famous Japanese dishes well-known in the world.

When making sukiyaki, a shallow iron pot is used.

Generally, it is made by stewing sliced beef, yakidofu, shirataki, green onion, shiitake mashroom etc. in the soup of dashi, shoyu and sugar.

The ingredients are usually dipped in a small bowl of raw, beaten eggs, when we eat the ingredients.

Raw egg is a sauce of Sukiyaki


Shabu-shabu is the dish that the diner soaks a thinly-sliced meat in boiling water in a pot with chopsticks for a moment and eats after dipping in favorite sauces.

The sauces are usually used "ponzu" (mixed juice of Japanese citrus fruits to shoyu and mirin), or "goma-dare" (mixed sesami paste to shoyu and mirin).

As the ingredients, vegitables and tofu are preparated in addition to meat.
Beef or pork is used as the popular ingredient, but we can find the restaurants which serve the shabu-shabu of crab, chicken or lamb.


Yudofu means "tofu in boiled water", and is the dish that only tofu is boiled in a pot in which water and dried konbu for dashi are put.

We eat picked boiled tofu with dipping in the sauce based on shoyu.

Many restaurants of yudofu are found in Kyoto.

Table of Shabu-shabu

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