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Nabemono (Pot Dishes)
		Nabemon is cooked at your dining table. You and your friends sit around the pot and cook raw ingredients together. Ingredients include fish, seafood, chicken, meat and vegetables. It is quite enjoyable to cook together, talk together and eat together. Nabemon is originated in farm houses and people like to eat it especially for winter season. When it gets cold, have nabe party with your friends! You can find various kinds of Nabemono according to the ingredients used. Oyster, cod, salmon, crab, chicken are one of the popular ingredients and well-known nabemono are Chanko-nabe, Oden, Sukiyaki, Shabu-shabu, Yosenabe etc. After finish eating Nabemono, add some udon noodle or steamed rice, heat a few minutes and eat it. It is quite tasty! (Click the picture to enlarge)

		Sukiyaki Thinly sliced beef, grilled touf, shirataki (thin strands of "konnyaku"), shiitake (mushrooms), leek and "shungiku" (spring chrysanthemums) are cooked in a sukiyaki iron pot. When food is cooked, take pieces from the sukiyaki pot, dip them into beaten eggs and eat. Matsuzaka gyu (choice beef from Matsuzaka), Oomi gyu (choice beef from Shiga prefecture) and Koube gyu (choice beef from Kobe) is one of the famous beef and believed to be very tasty.
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		Shabushabu Thinly sliced beef and vegetables are soak in boiling broth lightly flavored with dried kelp. First of all, heat broth in the skillet. When it gets simmered, place vegetables like monen-doufu (block firm tofu), Japanese leeks, Chinese cabbage, spring chrysanthemums. A few minutes later take them out of skillet, dip in lemon-soy sauce or sesame -mayonnaise sauce and eat. Then simply soak pieces of beef in the broth very briefly. When you see the color of beef changes, it is the time to eat it ! Dip them into the sauce mentioned above and eat.
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		Oden Oden is simple stew made by many kinds of fish dumpling, sliced radish, konnyaku, boiled eggs, fried toufu, potatoes and more. It is simmered for a long time in a stock flavored with dried kelp. You can purchase "oden dane" (Items of oden) or oden set (including stock and ingredients for oden) at any supermarket and make it very easily. Place "dashi" (stock) and several cups of water like this. Add "oden dane" and cook over low heat for 1 to 2 hours like this. Oden stall can be found near the station and you can enjoy eating it in a reasonable price. Oden dane (Items of Oden) Ganmodoki / Ganmo (Fried toufu patties with "hijiki", which is kind of edible seaweed, and fine chopped carrots.) Atsu-age (Deep fried touf) Daikon (Japanese radish) Konnyaku (Flavorless and translucent blocks made from the starchily root of a kind of taro) Tsumire (Fish balls made from sardines, flying fish) Fukuro (Fried tofu bag filled with chopped vegetable) Tamago (Hard-boiled eggs) Hanpen (Soft white cake made of ground fish and yam) Sastuma-age (Fried fish cake) Chikuwa (Tube-shaped fish cake) Dango 1 (Fried fish cake in the shape of a ball) Dango 2 (Fried fish cake in the shape of a ball) Dango 3 (Fried fish cake in the shape of a ball) Gobou-maki (Strip of burdock root wrapped in fish cake) Ika (Squid) Ika-maki (Baby squid wrapped in fish cake) Geso-maki (Squid tentacles wrapped in fish cake) Tako (Octopus) Yakidoufu (Fried toufu) Shirataki (Thin strands of konnyaku) Kobu / konnbu (Kelp sheep rolled up and tied with "kanpyou", which is pickled gourd) Rouru kyabetsu (Cabbage roll wrapped with cabbage and tied with "kanpyou") Gobou (Burdock root)
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		Chanko nabe Chanko nabe originally means the first and largest sumou wrestlers' meal of the day. Chanko nabe contains various ingredients like chicken, pork, seafood and vegetables.
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		Yosenabe Yosenabe is a pot of all sorts. Fish, shellfish, shrimp, shiitake mushroom, tofu, meat and vegetables (Chinese cabbage, spinach, Japanese radish etc.) are simmered in a pot containing a broth flavored with dried kelp. Ingredients and taste varies at each restaurant or household.
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		Other Popular Nabemono Kaki nabe Oyster and vegetable stew Dote nabe Oyster and vegetable stew with miso Ankou nabe Angler fish and vegetable stew Fugu nabe Blowfish and vegetable stew Kamo nabe Duck and vegetable stew Namazu nabe Catfish and vegetable stew Hatahata nabe Sand fish and vegetable stew Sakura nabe Horse meat and vegetable stew Botan nabe / Inoshishi nabe Wildboar and vegetable stew Kiji nabe Pheasant meat and vegetable stew Yanagawa nabe / Dojou nabe / Dozeu nabe Loach, burdock root and egg stew Suppon nabe Softshelled turtle and vegetable stew Chiri nabe Vegetable and seafood (chicken) stew Tarachiri nabe Cod and vegetable stew Ishikari nabe Salmon and vegetable stew with miso and butter Yudoufu Tofu boiled in hot water Each place has its original nabe cuisine like "shottsuru nabe" in Akita prefecture. You can find more nabe when you visit many places in Japan.
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		Useful Phrases when eating nabemono Please turn on the burner Hi o tsukete kudasai Please turn off the burner Hi o keshite kudasai Please turn up the flame Hi o tsuyoku shite kudasai Please turn down the flame Hi o yowaku shite kudasai Is this done and can I eat it? Mou taberaremasu ka? Yes, it is done. You can eat it. Hi Taberaremasu. Not yet. Iie Madadesu Is it delicious Oishii desu ka?
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