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Nabe

Everywhere you go during the fall and winter seasons in Japan, you are bombarded by television commercials or aisle displays marketing Nabe (hot pot) ingredients at the supermarket.

One way to tell that summer has officially ended is if you see the aisles stacked with prepackaged fishcakes, tofu, noodles, nappa cabbage, and instant Nabe soup bases.

There are a few representative nabe dishes of which you may have heard of such as Oden (fish cakes, daikon, boiled egg, etc.), Sukiyaki (thin sliced meat, vegetables), Shabu-Shabu (Japanese style meat fondue) and Chanko Nabe (staple diet of sumo wrestlers). While these are still popular dishes for “Nabe parties” with friends or family, Kimchi Nabe, despite its Korean origins, has become a regular Japanese menu for the average household.

Furthermore, a soymilk based Nabe is currently going through a resurgence in restaurants with the reviving popularity of soy in recent years.Also, with the increasing popularity of ethnic foods in Japan, Tom Yum soup based Thai style Nabe and others, while still a novelty for some, are an addiction for others.

Nabe has always been a quick and easy solution for those living alone and yet need their daily dose of nutrients.Try it at a restaurant and then try it at home.