There are many things to look forward to once autumn and winter come, especially when it comes to food. Autumn is known as shokuyoku no aki meaning autumn- season of appetite, given the many foods that come with the cooler temperatures. One of them being nabe or hotpot, this dish can be made in several ways giving it different names. Nabe is a popular dish, for good reason, especially in the colder days as it can warm up the body and nourish it.
5 Tasty Nabe Dishes in Japan (That Aren’t Sukiyaki and Shabushabu)
Popular hot pots that you may have already tried like sukiyaki and shabu shabu are popular for good reason, but others deserve the spotlight too! Have a go at one of the many hot pots that we will introduce, who knows, you may even discover your new favorite dish. Each nabe has an ingredient that makes it unique, but you will see Napa cabbage, mushrooms, and vegetables in the list of ingredients.
Chanko Nabe
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Chanko nabe gained popularity in the late 1800s, introduced by sumo wrestlers as a staple in their diet. Chanko nabe is a hearty protein-rich stew making it an ideal meal for weight gain and building strength. This nabe mainly consists of tofu, meat, vegetables, and noodles. Many sumo wrestlers enjoy different variations of chanko nabe every day as part of their training diet, seasoned with salt, dashi, miso or soy sauce. Enjoy this dish along with friends and family as it is typically served for the table. Have a taste of what sumo wrestlers typically eat on a daily basis.
Chanko Nabe restaurants in Tokyo:
Ishikari Nabe
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Ishikari nabe originates from Hokkaido, it’s named after the Ishikari River. The base of this nabe is miso with its main ingredient being salmon. Along with the salmon, vegetables like mushrooms, Napa cabbage, and potatoes are added to the dish. Ishikari nabe is miso based but can have dashi, sake, and butter to add more depth and flavor to the soup. Ishikari nabe is a popular dish that is typically a shared meal, especially during the colder months. If you plan to visit Hokkaido and are looking for a dish to warm you and your group up, try ishikari nabe.
Ishikari nabe restaurants in Hokkaido:
- Kindaitei (Ishikari City, Sapporo)
- Kaisen-dokoro Hakodate (Hakodate)
Motsu Nabe
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Motsu nabe originates from Fukuoka in the Kyushu region, its main ingredients is offal or intestines. Often considered a delicacy in certain regions, motsu nabe is rich in flavors and nutritional value. Instead of using Napa cabbage like most traditional nabe, motsu nabe uses regular cabbage. Other ingredients you will find this nabe are chives, leeks, and garlic. The soup base of motsu nabe is typically miso or soy sauce, other seasonings like garlic and chili peppers can be added to give a bold flavor. This nabe is typically a communal dish to be enjoyed by everyone, making it the perfect dish for a gathering.
Motsu nabe restaurants in Fukuoka:
- Motsunabe Rakutenchi (Hakata)
- Kyoto-Style Mostunabe Echigoya (Hakata)
Mizore Nabe
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Mizore nabe is known for its distinctive ingredient which is grated daikon radish. The name mizore meaning “sleet” in Japanese, came from the grated daikon radish having a resemblance to snow. Mizore nabe is known for its subtle light flavor, its base is typically dashi with additional seasonings to add more depth. Mizore nabe typically contains thinly sliced meat like pork or chicken, napa cabbage, mushrooms, and other vegetables. The daikon is typically added during cooking to give a slightly peppery flavor. Mizore nabe is not only delicious but provides health benefits thanks to the grated daikon radish, such as vitamin C and aiding in digestion. It is often seen as a homestyle dish that families might prepare at home rather than being associated with any particular local culinary tradition.
Mizore nabe restaurants in Japan:
- Tosaka (Shinjuku, Tokyo)
- Kyoryori Oyone (Kyoto)
Techiri Nabe (Fugu Chiri)
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Techiri nabe is a hot pot dish that features puffer fish, a delicacy fish in Japan. It originates from western Japan, specifically Osaka and Yamaguchi where puffer fish dishes are prevelant. The name itself originates from the Japanese words te (short for tessa meaning pufferfish sashimi) and chiri which refers to the sound of ingredients simmering in the pot. The broth base of this nabe is typically clear dashi broth. Other ingredients that you’ll find in this nabe are napa cabbage, leeks, mushrooms, and tofu. Ponzu sauce is typically added as a side sauce for dipping, this gives the dish a tangy-citrusy taste that perfectly complements the pufferfish. Only certified chefs can handle pufferfish as some parts of the fish contain toxins, this makes pufferfish dishes a rare and expensive treat.
Techiri nabe restaurants in Osaka and Yamaguchi:
- Kaniyoshi Premium (Osaka)
- Shunrankukan (Yamaguchi)
Don’t Waste The Broth
At the end of the meal, once most of the vegetables and meat have been eaten, it is common in Japan to add the “〆” (shime). This kanji symbolizes “to close” or “to finish,” and in the context of nabe, it refers to the popular tradition of concluding the meal by adding noodles (such as udon or ramen) or rice to the remaining broth. This option is often available on the menu, whether is comes with the meal or as an addition depends on the restaurant. This is a great way to finish up the delicious broth left over as well as ensure that everyone can leave with a full stomach.
Preparing Nabe at Home
Want to try to make nabe at home? Here’s a basic recipe to get you started:
Base Ingredients:
- Broth of your choice
- Meat/ Seafood of your choice
- Napa Cabbage (Chinese cabbage)
- Mushrooms of your choice
Optional ingredients:
- Other vegetables of your choice
- Egg/s
- Dipping sauce like Ponzu or Sesame
- Noodles cooked rice for adding at the end
- Cooked rice for adding at the end
Method:
- Add soup stock and seasonings to a pot and bring to a boil.
- Add your choice of meat or seafood into the pot once its boiled.
- Next add your vegetables, start with vegetables that are hard like carrots and potatoes, lastly add the soft vegetables like cabbage and mushrooms.
Optional Steps:
- Prepare the dipping sauce such as ponzu vinegar and sesame sauce.
- Towards the end add your noodles or rice.
*After adding the cooked rice, let it simmer for about 3–5 minutes. If desired, you can add a beaten egg and stir. This final dish is known as zosui.
These are just a few nabe dishes, there are many more in Japan. Others worth the mention are, Suppon Nabe (hot pot of soft-shelled turtle), Kiritanpo Nabe (the local specialty of Akita), Kimichi Nabe, and Curry Nabe.
Yami Nabe (Dark/Mystery Hot Pot)
Have you ever heard of yami nabe? It means dark nabe or mystery nabe and is meant to be a fun way to make nabe among friends or family.
For this nabe, participants bring their mystery ingredient to add to the pot which is either done in low light or in complete darkness. The result of the mystery hot pot is unknown until the very end when all participants get to taste it. The whole point of yami nabe is less about the taste of the nabe and more about the fun and mystery of it. This dish is often enjoyed at social gatherings. Try this at your next gathering and see what kind of fun and unexpected reactions you get from guests.
By Kenny Y./Japan
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- Japanese Late Winter Seasonal Dishes and Ingredients
- Three Authentic Miso Soup Ingredients You Must Try in Japan
- How To Enjoy Japanese Oden Like a Pro!
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