Nabemono
Encyclopedia
Japanese cuisine
Japanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
steamboat dishes, also known as one pot dishes.
The pots are traditionally made of clay
Clay
Clay is a general term including many combinations of one or more clay minerals with traces of metal oxides and organic matter. Geologic clay deposits are mostly composed of phyllosilicate minerals containing variable amounts of water trapped in the mineral structure.- Formation :Clay minerals...
(土鍋, donabe
Donabe
Donabe are pots made out of a special clay for use over an open flame in the Japanese kitchen. Often, the food is cooked right at the table on a gas burner for various nabemono dishes such as shabu-shabu....
) or thick cast iron
Cast iron cookware
Cast iron is used for cookware because it has excellent heat retention properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.-History:...
(鉄鍋, tetsunabe).
Clay pots can keep warm for a while after being taken off the fire, while cast iron pots evenly distribute heat and are preferable for sukiyaki
Sukiyaki
Sukiyaki is a Japanese dish in the nabemono style.It consists of meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin...
. The pots are usually placed in the center of dining tables, shared by multiple people. This is considered the most sociable way to eat with friends and family.
Most nabemono are stews and soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
s served during the colder seasons. In modern Japan, nabemono are kept hot at the dining table
Furniture
Furniture is the mass noun for the movable objects intended to support various human activities such as seating and sleeping in beds, to hold objects at a convenient height for work using horizontal surfaces above the ground, or to store things...
by portable stove
Stove
A stove is an enclosed heated space. The term is commonly taken to mean an enclosed space in which fuel is burned to provide heating, either to heat the space in which the stove is situated or to heat the stove itself, and items placed on it...
s. 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.
Eating together from a shared pot is considered as an important feature of nabemono; East Asian people believe that eating from one pot makes for closer relationships. The Japanese thus say, Nabe (w)o kakomu (鍋を囲む、"sitting around the pot"), implying that sharing nabemono will create warm relations between the diners who eat together from the shared pot.
Varieties
There are two types of nabemono in Japan: lightly flavored stock (mostly with kombuKombu
Kombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
) types such as yudōfu (湯豆腐) and mizutaki (水炊き), eaten with a dipping sauce (tare
Tare sauce
Tare is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but...
) to enjoy the taste of the ingredients themselves; and strongly flavored stock (typically with miso
Miso
is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
, soy sauce
Soy sauce
Soy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, dashi
Dashi
Dashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
, and/or sweet soy) types such as yosenabe (寄鍋), oden (おでん), and sukiyaki (すき焼き), eaten without further flavoring.
- Yosenabe: is one of the most popular nabemono in Japan. Yose (寄) means putting together and ideally similar to German EintopfEintopfEintopf is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe....
, thus implies that all things (e.g., meatMeatMeat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
, seafoodSeafoodSeafood is any form of marine life regarded as food by humans. Seafoods include fish, molluscs , crustaceans , echinoderms . Edible sea plants, such as some seaweeds and microalgae, are also seafood, and are widely eaten around the world, especially in Asia...
, eggEgg (food)Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
, tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
and vegetableVegetableThe noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
s) are cookCookingCooking is the process of preparing food by use of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, and cultural traditions. Cooks themselves also vary widely in skill and training...
ed together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings. - ChankonabeChankonabeis a Japanese stew commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. It contains a dashi or chicken broth soup base with sake or mirin to add flavor...
(ちゃんこ鍋): was originally served only to SumoSumois a competitive full-contact sport where a wrestler attempts to force another wrestler out of a circular ring or to touch the ground with anything other than the soles of the feet. The sport originated in Japan, the only country where it is practiced professionally...
wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chickenChicken (food)Chicken is the most common type of poultry in the world, and is prepared as food in a wide variety of ways, varying by region and culture.- History :...
, vegetables such as Chinese cabbageChinese cabbageChinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
and udonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions... - Yudofu: a very simple dish of tofu simmered in a kombuKombuKombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
stock and served with ponzuPonzuis a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
and various condiments. - SukiyakiSukiyakiSukiyaki is a Japanese dish in the nabemono style.It consists of meat which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin...
: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip. - OdenOdenOden is a Japanese winter dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth. Ingredients vary according to region and between each household...
- Shabu shabu: thinly sliced beef and other ingredients, eaten with a ponzuPonzuis a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
or sesameSesameSesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
dip. - MotsunabeMotsunabeis a type of nabemono in Japanese cuisine, which is made from beef or pork offal. A hot pot is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso...
(もつ鍋): made with beef or pork offalOffalOffal , also called, especially in the United States, variety meats or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than...
, originally a local cuisine of FukuokaFukuokaFukuoka most often refers to the capital city of Fukuoka Prefecture.It can also refer to:-Locations:* Fukuoka, Gifu, a town in Gifu Prefecture, Japan* Fukuoka, Toyama, a town in Toyama Prefecture, Japan...
but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbageCabbageCabbage is a popular cultivar of the species Brassica oleracea Linne of the Family Brassicaceae and is a leafy green vegetable...
and garlic chivesGarlic chivesGarlic chives, Allium tuberosum, is a vegetable related to onion. The plant has a distinctive growth habit with strap-shaped leaves unlike either onion or garlic, and straight thin white-flowering stalks that are much taller than the leaves. The flavor is more like garlic than chives. It grows in...
. After having offal and vegetables, the rest of soup is used to cook champonChampon, also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki, Japan. Due to the inspiration from Chinese cuisine, it is also a form of Japanese Chinese cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. A...
noodleNoodleThe noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly-cues, waves, helices, pipes, tubes, strings, or other various shapes, sometimes folded. They are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles...
s. The soup bases are mainly soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
or misoMisois a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
.
Regional variations
There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as salmonSalmon
Salmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
in Hokkaidō
Hokkaido
, formerly known as Ezo, Yezo, Yeso, or Yesso, is Japan's second largest island; it is also the largest and northernmost of Japan's 47 prefectural-level subdivisions. The Tsugaru Strait separates Hokkaido from Honshu, although the two islands are connected by the underwater railway Seikan Tunnel...
and oyster
Oyster
The word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified....
in Hiroshima
Hiroshima
is the capital of Hiroshima Prefecture, and the largest city in the Chūgoku region of western Honshu, the largest island of Japan. It became best known as the first city in history to be destroyed by a nuclear weapon when the United States Army Air Forces dropped an atomic bomb on it at 8:15 A.M...
. Here are a few examples:
- HokkaidōHokkaido, formerly known as Ezo, Yezo, Yeso, or Yesso, is Japan's second largest island; it is also the largest and northernmost of Japan's 47 prefectural-level subdivisions. The Tsugaru Strait separates Hokkaido from Honshu, although the two islands are connected by the underwater railway Seikan Tunnel...
- Ishikari-nabe: salmonSalmonSalmon is the common name for several species of fish in the family Salmonidae. Several other fish in the same family are called trout; the difference is often said to be that salmon migrate and trout are resident, but this distinction does not strictly hold true...
stewed in a misoMisois a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
-based broth with vegetables. Typical ingredients include daikonDaikonDaikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
, tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
, konnyaku, Chinese cabbage, potatoPotatoThe potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family . The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species...
, negi (a type of scallionScallionScallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...
), shungiku, shiitake mushroom and butterButterButter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying...
.
- Ishikari-nabe: salmon
- Tōhoku RegionTohoku regionThe is a geographical area of Japan. The region occupies the northeastern portion of Honshu, the largest island of Japan. The region consists of six prefectures : Akita, Aomori, Fukushima, Iwate, Miyagi and Yamagata....
- Kiritampo-nabe: KiritampoKiritanpois a Japanese dish particularly in Akita Prefecture. Freshly cooked rice is pounded until somewhat mashed, then formed into cylinders around japanese cedar skewers, and toasted over an open hearth. It can then be served with sweet miso or used as dumplings in soups....
(pounded rice, skewered and grilled) stewed in broth with chicken, burdockBurdockBurdock is any of a group of biennial thistles in the genus Arctium, family Asteraceae. Native to the Old World, several species have been widely introduced worldwide....
, Japanese parsley, negi, thin konnyaku. Specialty of Akita PrefectureAkita Prefectureis a prefecture of Japan located in the Tōhoku Region of northern Honshu, the main island of Japan. The capital is the city of Akita.- History :The area of Akita has been created from the ancient provinces of Dewa and Mutsu....
.
- Kiritampo-nabe: Kiritampo
- Kantō regionKanto regionThe is a geographical area of Honshu, the largest island of Japan. The region includes the Greater Tokyo Area and encompasses seven prefectures: Gunma, Tochigi, Ibaraki, Saitama, Tokyo, Chiba, and Kanagawa. Within its boundaries, slightly more than 40 percent of the land area is the Kantō Plain....
- Houtou-nabe: a specialty of YamanashiYamanashi Prefectureis a prefecture of Japan located in the Chūbu region of the island of Honshū. The capital is the city of Kōfu.-Pre-history to the 14th century:People have been living in the Yamanashi area for about 30,000 years...
. Hōtō (a type of udonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
) stewed in miso with kabochaKabochaKabocha is a Japanese variety of winter squash. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac....
squash, Chinese cabbage, carrot, taroTaroTaro is a common name for the corms and tubers of several plants in the family Araceae . Of these, Colocasia esculenta is the most widely cultivated, and is the subject of this article. More specifically, this article describes the 'dasheen' form of taro; another variety is called eddoe.Taro is...
and the like.
- Houtou-nabe: a specialty of Yamanashi
- ChūetsuChuetsuis the name of an area in central Niigata Prefecture. The word chūetsu is an abbreviation for central Echigo Province.It is an important rice-growing region...
region- Momiji-nabe (venison-nabe). Typical ingredients: venisonVenisonVenison is the meat of a game animal, especially a deer but also other animals such as antelope, wild boar, etc.-Etymology:The word derives from the Latin vēnor...
, burdock, shiitake mushroom, negi, konnyaku, tofu, green vegetables, stewed in a misoMisois a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso...
-based broth.
- Momiji-nabe (venison-nabe). Typical ingredients: venison
- KansaiKansaiThe or the lies in the southern-central region of Japan's main island Honshū. The region includes the prefectures of Mie, Nara, Wakayama, Kyoto, Osaka, Hyōgo, and Shiga. Depending on who makes the distinction, Fukui, Tokushima and even Tottori Prefecture are also included...
region- Udon-suki: udonUdonis a type of thick wheat-flour noodle of Japanese cuisine.Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce , and mirin. It is usually topped with thinly chopped scallions...
stewed in broth with various ingredients. - Harihari-nabeHarihari-nabeis a type of nabemono made with minke whale meat and mizuna. It is mainly found in the Kansai region, mostly in the Osaka metropolitan area. The name "harihari" is onomatopoeic and refers to the sound of chewing mizuna....
: whale meat and mizunaMizunaMizuna , also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc., is a Japanese name used primarily for cultivated varieties of Brassica rapa nipposinica but also for Brassica juncea var...
. Specialty of OsakaOsakais a city in the Kansai region of Japan's main island of Honshu, a designated city under the Local Autonomy Law, the capital city of Osaka Prefecture and also the biggest part of Keihanshin area, which is represented by three major cities of Japan, Kyoto, Osaka and Kobe...
.
- Udon-suki: udon
- Chūgoku region
- Fugu-chiri: Slices of fuguFuguis the Japanese word for pufferfish and the dish prepared from it, normally species of genus Takifugu, Lagocephalus, or Sphoeroides, or porcupinefish of the genus Diodon. Fugu can be lethally poisonous due to its tetrodotoxin; therefore, it must be carefully prepared to remove toxic parts and to...
stewed in dashiDashiDashi is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi are possible, but without dashi, dishes are merely à la japonaise and lack the authentic flavor." Dashi forms the base for miso soup, clear broth, noodle...
with leafy vegetables such as shungiku and Chinese cabbageChinese cabbageChinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
, and eaten with a ponzuPonzuis a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
dip. - Dote-nabe: OysterOysterThe word oyster is used as a common name for a number of distinct groups of bivalve molluscs which live in marine or brackish habitats. The valves are highly calcified....
and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.
- Fugu-chiri: Slices of fugu
- ShikokuShikokuis the smallest and least populous of the four main islands of Japan, located south of Honshū and east of the island of Kyūshū. Its ancient names include Iyo-no-futana-shima , Iyo-shima , and Futana-shima...
region- Benkei no na jiru: (na means green vegetables, and jiru means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizunaMizunaMizuna , also called Xiu Cai, Kyona, Japanese Mustard, Potherb Mustard, Japanese Greens, California Peppergrass, Spider Mustard, etc., is a Japanese name used primarily for cultivated varieties of Brassica rapa nipposinica but also for Brassica juncea var...
(a kind of Chinese cabbage), hiru (a kind of shallot), and dumplings made from buckwheat and rice
- Benkei no na jiru: (na means green vegetables, and jiru means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, mizuna
- KyūshūKyushuis the third largest island of Japan and most southwesterly of its four main islands. Its alternate ancient names include , , and . The historical regional name is referred to Kyushu and its surrounding islands....
region- Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzuPonzuis a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
. Ingredients include chinese cabbageChinese cabbageChinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
, negiWelsh onionAllium fistulosum L. is a perennial onion. Other names that may be applied to this plant include green onion, spring onion, escallion, and salad onion...
, shiitakeShiitakeThe Shiitake is an edible mushroom native to East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including Vietnamese, Chinese, Japanese, Korean and Thai...
mushroom or other mushroom, tofuTofuis a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese, and others. There are many different varieties of tofu, including fresh tofu and tofu...
, shungikuGarland chrysanthemumGarland chrysanthemum, botanically Chrysanthemum coronarium or Leucanthemum coronarium, also known as chrysanthemum greens or edible chrysanthemum, is native to the Mediterranean and East Asia...
, shirataki noodlesShirataki noodlesare very low carbohydrate, low calorie, thin, translucent, gelatinous traditional Japanese noodles made from devil's tongue yam . The word "shirataki" means "white waterfall", describing the appearance of these noodles...
.
- Mizutaki. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as ponzu
Sauces
Nabemono are usually eaten with a sauce sometimes called tareTare sauce
Tare is a general term in Japanese cuisine for dipping sauces often used in grilling as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavored soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but...
, literally "dipping". Several kinds of sauce can be used with additional spices, called yakumi. Typical yakumi include grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame, or momiji oroshi (a mixture of grated daikon
Daikon
Daikon , Raphanus sativus var. longipinnatus, also called White Radish, Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli , is a mild flavoured, very large, white East Asian radish...
radish and red pepper).
- PonzuPonzuis a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...
: The common ponzu is made of soy sauce and juice pressed from a bitter orange, sweet sake, and kombuKombuKombu or konbu , also called dashima or haidai , is edible kelp from the family Laminariaceae widely eaten in East Asia....
(kelp) stock. - Gomadare (sesame sauce): SesameSesameSesame is a flowering plant in the genus Sesamum. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cultivated for its edible seeds, which grow in pods....
sauce is usually made from ground sesame, soy sauceSoy sauceSoy sauce is a condiment produced by fermenting soybeans with Aspergillus oryzae or Aspergillus sojae molds, along with water and salt...
, kelpKelpKelps are large seaweeds belonging to the brown algae in the order Laminariales. There are about 30 different genera....
stock, sake and sugar. - Beaten raw egg: The egg cooks due to the hot ingredients added to it.
See also
- Japanese cuisineJapanese cuisineJapanese cuisine has developed over the centuries as a result of many political and social changes throughout Japan. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of shogun rule...
- Hot potHot potHot pot , less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table...
- JjigaeJjigaeJjigae is a Korean dish similar to a Western stew. There are many different varieties but it is typically made with meat, seafood or vegetables in a broth seasoned with gochujang, doenjang, ganjang or saeujeot. Jjigae is typically served in a communal dish and boiling hot.A Korean meal almost...
- Thai sukiThai sukiThai suki, known simply as suki in Thailand, is a Thai variant of hot pot, a communal dish where diners dip meat, seafood, noodles, dumplings and vegetables into a pot of broth cooking at the table and dip it into a spicy "sukiyaki sauce" before eating...
- FondueFondueFondue is a Swiss dish of melted cheese served in a communal pot over a spirit lamp , and eaten by dipping long-stemmed forks with bread into the cheese...
- Pot-au-feuPot-au-feuThe pot-au-feu is a French beef stew. According to chef Raymond Blanc, the pot-au feu is "the quintessence of French family cuisine, it is the most celebrated dish in France...
- EintopfEintopfEintopf is a traditional type of German stew which can consist of a great number of different ingredients. Technically, the term refers to a way of cooking all ingredients in one pot, not to any specific recipe....