With the days growing colder, nothing quite satisfies like nabe, a type of Japanese hot pot. Named after the traditional clay pot (“nabe”) in which this dish is cooked and served, nabe is a steaming broth filled vegetables, tofu and with meat or seafood. Nabe has been enjoyed in Japan for as long as clay cookware has existed, and today there are many regional varieties featuring local ingredients specific to different areas. A hotpot meal is often enjoyed at home cooked on a small, portable gas burner while gathered around a heated kotatsu table with family or friends. It can also be enjoyed at izakaya and other restaurants specializing in Japanese cuisine.

Continue reading Regional Nabe: A Local’s Guide to Japanese Hot Pots