Nabe (hot pot)

Nabe covers the dishes eaten around a single pot, simmering ingredients in broth as the meal goes on. Some forms are eaten across the country, such as sukiyaki, which simmers beef in warishita, shabu-shabu, which swishes meat through broth, and yosenabe, which gathers cabbage, tofu, and more. Others, like kiritanpo-nabe, ishikari-nabe, and botan-nabe, came from a place's ingredients and way of living. By how the broth is seasoned and what goes in, the pots fall into lines such as warishita-sukiyaki, shabu-shabu, mizutaki and chiri, miso-based, soy-based and yosenabe, and oden, and this section follows those differences and each pot's ties to its land.

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