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Nabe a popular winter food which keeps you warm on cold days Winter is the best season to eat nabe.  In Japanese, the word nabe literally means pot.  Donabe (clay pot) ryori (dish) is a one-pot dish where various ingredients are cooked together in a broth at the dining table.  The advantage of using donabe is that they can be used on a direct flame. It retains heat well and distributes it evenly.  It’s one of popular meal in Japan that is easy to prepare, healthy with lots of vegetables, and goes well with sake!    Let’s do nabe tonight!
Great Varieties! So, you could eat nabe almost everyday! Mizutaki Meat (chicken) and variety of vegetables.  Served with ponzu. (soy sauce with lemon juice) Chiri-nabe Meat(fish/pork/chicken) with vegetables & tofu in kelp broth. Ishikari-nabe Salmon, clams and vegetables in kelp broth with miso and sakekasu paste. Yu do-fu Tofu in kelp broth.  Served with soysauce or ponzu with green onion, ginger, etc.. Yosenabe Free style nabe.  Variety of seafood, meat, vegetables in soup. Kimchi nabe Variety of seafood, meat, vegetables & tofu in spicy kimchi base stock.   Curry nabe, Motsu nabe, Mizore nabe and many more……
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