Nabe (Hotpot) Guide
Nabe, short for nabemono, is the quintessential Japanese winter comfort food. It refers to a variety of hotpot dishes cooked at the table in a shared pot (typically clay, or donabe). A selection of fresh meats, seafood, mushrooms, tofu, and seasonal vegetables simmer together in a flavorful broth, bringing friends and family together to share a warm, communal meal.
Popular Varieties
Chanko Nabe
The protein-rich hotpot famous as the staple diet of sumo wrestlers, loaded with chicken, seafood, tofu, and hearty vegetables.
Motsunabe
A flavorful, garlic and leek-heavy hotpot featuring tender beef or pork offal simmered in a savory soy or miso base.
Ishikari Nabe
A rustic salmon and miso hotpot cooked with winter vegetables, tofu, and a touch of butter, named after the Ishikari River.
Yudofu
A simple, clean hotpot of silken tofu simmered in clear kelp (kombu) broth, reflecting the high quality of regional spring water.
Dining Etiquette & Rules
- Use the communal serving chopsticks or ladle to transfer food from the pot to your individual small bowl (tousui).
- Don't hover or search through the pot for specific ingredients (called saguribashi)—take what is on top.
- Wait for ingredients to cook fully before adding more; the host or server will usually guide the cooking order.
Save the broth! At the end of the meal, it is customary to add rice and a beaten egg to make 'Zosui' (savory rice porridge), or add udon noodles to soak up the remaining rich flavors.