Nabemono (鍋物, なべ物, nabe cooking pot + mono things, stuffs, kinds) or simply called Nabe, is a term referring to all varieties of
Japanese steamboat dishes, also known as one pot dishes. The pots are traditionally made of clay (土鍋,
donabe) which can keep warm for a while after being taken off the fire or
cast thick iron (鉄鍋, tetsunabe) which evenly distributes heat and is preferable for
sukiyaki. The pots are usually placed in the center of dining tables, shared by multiple people.Most nabemono are stews and
soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining
table by portable
stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot.
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