Nabe (hot pot) （鍋）

Nabe means both the pot and the dish. This food is simply like a simmered dish. The common ingredients are Chinese cabbage, meat, various types of mushrooms, tofu, shirataki (string-shaped konjak), and green onions. And there are many types of soup bases, like just water, miso, tonkotsu, ... it’s like ramen. Nabe is a kind of homemade food, so the ingredients and taste of the soup will vary from family to family.
鍋は容器と料理両方を指します。料理は簡単に言えば煮込み料理です。主な具は白菜、肉、何種類かのキノコ、豆腐、しらたき（糸状のコンニャク）、そして長ネギです。そしてスープにはいろいろな種類があって、ただの水、味噌、とんこつ……ラーメンみたいですね。鍋は一種の家庭料理なので、具とスープの味は家庭によって違います。

My recipe is simple. The stock is made up of water and a little cooking sake. A water-based nabe like this is called mizutaki. After simmering it, dish out some ingredients into each bowl, and eat it with ponzu (soy sauce with citrus flavor).
私のレシピは簡単。スープは水と料理酒を少し。こういう水ベースの鍋を水炊きと言います。煮たら個々の器に具を取り分けて、ポン酢（柑橘系の味の醤油）をかけて食べます。



After eating all of the ingredients, I cook porridge with the leftover soup. Flavored porridge is called ojiya in Japanese. Some families cook udon or ramen instead of rice. We call them all shime. Shime means the last dish we eat during a meal, and we commonly use this word in izakayas.
具を全部食べたら、私は残ったスープを使ってお粥を作ります。味付けしたお粥を日本語でおじやと言います。家庭によってはご飯ではなくうどんやラーメンを使います。これらをまとめてシメと呼びます。シメはその食事で最後に食べる料理という意味で、この言葉は主に居酒屋で使われます。



Nabe warms you up, so it’s good to have it during winter.
鍋は体が温まるので、冬に食べるのにいいです。

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