As the seasons change in Japan so too does the food that is cooked up in households all over the country. Temperatures are dropping outside so it is time to start warming up our insides. One of the highlights of Japanese winters for us is the prospect of nabe parties.

Nabe or nabemono (pot plus food) is a Japanese one pot recipe usually cooked up in a big clay pot over a gas stove or burner. Much like the fun of fondue a nabe pot can be placed on a portable gas burner in the middle of the table. With a miso or soy based soup bubbling and boiling various ingredients such as cabbage, mushrooms, spring onions, tofu, onions, green leaves, shirataki noodles and for non-vegetarians a variety of meats can be added. Gathering around the cooking pot each hungry party goer has their own small bowl of dipping sauce as well as an empty small bowl.

The combination of fresh vegetables, miso and soy bowling in the pot lets off an irresistible smelling steam that warms the room and awakens the senses.

When the ingredients are cooked each person scoops out a mixture of chunky food and soup into their empty bowl. The deliciously brewed pieces can then be dipped in the ponzu (dipping sauce) or some people top them with raw egg.

After the vegies and other chunks have been eaten many people like to use up the broth by adding cooked rice or udon noodles and sprinkle dried seaweed on top. This is called zousui.

All in all the nabe party, whether catering for two or twenty-two is a delectable and warming experience. It is one of those Japanese food experiences that has been created to bring families, friends, workmates and partners together, sharing from the one large pot is not only an entertaining way to spend dinner time it is also a way of creating warmth and togetherness.

Some nabe videos to get you warmed up...

Itadakemasu!
Oishii!!