Aside from oden, nabe (hot pot) is another popular cold-weather dish in Japan.
Nabe literally means “pot,” but it’s used as a generic term for soups or light stews cooked in an iron or clay pot. Made with dashi (soup stock), vegetables, and meat, nabe has many varieties, with some notable examples being:
Yosenabe, the most basic type of nabe, which entails putting all ingredients in a pot;
Sukiyaki, which is made of thin slices of beef and cubes of tofu;
Chanko-nabe, a heavy, protein-laden stew meant to bulk up sumo wrestlers;
Motsunabe, or nabe with beef and/or pork offal; and
Shabu-shabu, which is made by immersing the ingredients in boiling water and swishing them back and forth until cooked (the term refers to the
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