Japan’s Nabe Hot pots Offer Warmth and Tradition as Winter Approaches
TOKYO - as temperatures drop across Japan, a culinary tradition centuries in the making is resurfacing: nabe, or hot pot. These communal, customizable stews aren’t just a meal; they’re a cultural touchstone, offering warmth, nourishment, and a shared experience as families and friends gather during the colder months. From simple, homestyle recipes too specialized variations, nabe provides a diverse range of flavors and ingredients reflecting Japan’s regional specialties and evolving culinary landscape.
The practice of enjoying nabe dates back to the late Edo and early Meiji periods, when families would congregate around a central hearth. Today, nabe remains a beloved winter staple, offering a flexible and satisfying meal. Its enduring appeal lies in its adaptability – cooks can utilize whatever vegetables are in season or readily available, along with preferred meats or seafood, making it a practical and comforting choice for households nationwide.
One of the most basic forms of nabe features a simple dashi broth made from kombu (kelp) or katsuobushi (bonito flakes),combined with hearty winter vegetables like mushrooms,gobo (burdock root),daikon (japanese radish),hakusai (Chinese cabbage),negi (leek),and carrots. protein options are equally versatile, ranging from chicken, beef, and pork to fish and shellfish. Vegan diners can enjoy yosenabe with silky or fried tofu.
Beyond the foundational nabe, regional and specialized variations abound. Chankonabe,a notably hearty stew,originated as a staple for sumo wrestlers in the early 20th century,designed to help them gain weight. This protein-rich dish typically includes large portions of chicken and meatballs alongside vegetables, simmered in dashi or chicken stock.Restaurants specializing in chankonabe are particularly prevalent near Ryogoku in Tokyo,the heart of the sumo world.
Another popular choice is sukiyaki, which gained prominence during the Meiji era as Japan embraced meat consumption after centuries of limited intake. Sukiyaki features thin slices of beef or pork and vegetables simmered in a sweet and savory soy sauce-based broth. A unique element of sukiyaki is the practice of dipping cooked ingredients into raw egg before consumption.
For those seeking further exploration, resources like Savvy Tokyo (https://savvytokyo.com/nabe-famous-hot-pot-flavors-to-try-in-japan/) offer detailed guides to the diverse world of Japanese nabe.
© Savvy tokyo
