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NABE (Boiling Pot)
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NABE (Boiling Pot)
The leaves are changing colors, and it is a nice season for walking in mountains or parks. Yes, autumn has come and is it the time for gaining weigh?There are many cuisines or specialties of really tasty foods in Autumn in Japan.
NABE (Boiling pot) is one of the delicious and popular cuisines in Autumn and Winter.
It is a Japanese stew/soup made with broth and various vegetables. It is common for nabe to be cooked on portable stoves right on the table to heat and eat.
There are different types of Nabe, such as Yudofu, Mizutaki, Yosenabe, Oden, Sukiyaki etc… They use different soups: The light flavored soup stock (e.g. Kombu (dried kelp)) boils and is eaten by dipping in a special sauce (tare), or a soup with miso (soy beans), dashi (broth) & soy sauce and enjoy other flavors ones. Actually, there are more different tasting of soups or kinds of ingredients for nabe in each region. The soups differ in each region because of the weather, air, water and special products.
The Nabe is usually placed in the center of dining tables and shared by multiple people.
Japanese people consider eating from one pot makes for closer relationships. After nice walking in autumn color of leaves and having nabe together at someone’s home would be fun and the chance to make more friends or closer relationships.
How to make NABE: http://japanesefood.about.com/od/onepotdishes/One_Pot_Nabe.htm
