Chicken and other ingredients are simply simmered in dashi soup.
It's usually simmered at dining tables, and usually a pot is shared by some people.
Take cooked ingredients in small bowls and eat them, dipping in ponzu sauce.





Yosenabe: is one of the most popular nabemono in Japan.
Yose (寄) means putting together and ideally similar to German Eintopf,
thus implies that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot.
Yosenabe is typically based on a broth made with miso or soy sauce flavourings.



Oden is a Japanese winter dish consisting of several ingredients
such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth.
Ingredients vary according to region and between each household.
Karashi (Japanese mustard) and Miso are often used as a condiment.



There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmon in Hokkaido.
(Ishikari is a city located in Ishikari Subprefecture, Hokkaidō, Japan.)
salmon stewed in a miso-based broth with vegetables.
Typical ingredients include daikon, tofu, konnyaku, Chinese cabbage, potato, negi (a type of scallion), shungiku, shiitake mushroom and butter.


Shopping Sake with


Shopping Ingrediant of Nabe with





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