Any mention of "Winter" in Japan is likely to conjure images of sitting around a nabe (hotpot) and eating. It is quite common to share a hotpot with other people, but recently, one-pot nabe has become trendy in Japan.
A variety of base soups for nabe (hotpot) are available at supermarkets. They are popular because all that is required to make a tasty nabe is to add ingredients.
日本の冬の代表的な食べ物に「鍋」があります。ひとつの鍋を大勢でシェアして食べるのが一般的ですが、最近は一人鍋も人気です。さまざまな鍋つゆが売られていて、食材を入れるだけで簡単に鍋料理が作れることも人気の理由です。
Nabe comes in a variety of flavors and with many common ingredients. You can add meat, seafood, vegetables, or any other ingredients that you like.
To finish off the nabe, many people add rice to make "zosui" (rice porridge), or noodles (ramen or udon). Adding rice and noodles is called "shime," for "finishing off" the meal.
What follows is some of the many kinds of nabe dishes. I hope that they help you to warm up during the cold of winter!
「鍋」の味や具材はさまざま。肉、魚介、野菜など、好きな具材を入れて楽しめます。具材を食べた後は、ごはんを入れて雑炊にしたり、麺を入れてラーメンやうどんにしてもおいししいですよ。 雑炊や麺を入れて食べることを「シメ」と言います。
日本のさまざま「鍋」をご紹介します。寒い冬は、お鍋を食べて温まりましょう！
1. Oden（おでん）
Oden is a winter favorite. There are a great many ingredients, including daikon, egg, shirataki, kelp, konnyaku, fish paste, hanpen, beef tendon, dashimaki egg, mochi kinchaku, sausage, and others. Many are made from diced fish.Well-seasoned oden is usually accompanied by spicy karashi (Japanese yellow mustard).
大根、卵、白滝、昆布、こんにゃく、練り物、はんぺん、牛すじ、だし巻き卵、もち巾着、ウインナーなど、好きな具材を、おでんの素（もと・スープ）と一緒に煮込みます。味がしっかりしみたおでんに、カラシをつけて食べるのもおすすめです。
2. Kimchi Nabe（キムチ鍋）
Kimchi-nabe is another popular hotpot. Many Kimchi-nabe dipping sauces are not only spicy, but also flavorful with seafood and other ingredients. Children and others who are not fond of spicy foods may want to mix in a raw egg to reduce the spiciness.
Concentrated Kimchi-nabe soup, which comes in a separate pouch for each person, is popular because it is compact and can be adjusted to the number of people eating. You can also control the spiciness of the hotpot yourself.
ピリッと辛いキムチ鍋も、人気の高い鍋です。日本のキムチ鍋のつゆは、辛いだけでなく、魚介などの旨味（うまみ）が効いたものが多いです。子どもには、生卵を混ぜて辛みをおさえる食べ方もおすすめです。
最近は鍋つゆの素が1人分ずつパウチに入っている濃縮タイプもあり、コンパクトで、食べる人数分だけ作れるので人気があります。
3. Yose-nabe（寄せ鍋）
Yose-nabe is a hot pot in which a wide variety of ingredients such as meat, seafood, and vegetables are added and simmered together. In fact, the name comes from Japanese meaning "to gather," implying that you can add anything you like. The broth is usually seafood-based, such as bonito, kelp, or shellfish. Salt, soy sauce, and miso are commonly added to season the dis. The simplicity of yose-nabe is what makes it a popular hotpot in Japan.
肉、魚介、野菜など、いろいろな食材を入れて煮込む鍋です。名前の由来は「集める」という意味の日本語で、好きなものを入れてもいいという意味が込められています。出汁（だし）はカツオ、昆布、貝類などの魚介ベースが多いです。味つけは、塩、しょうゆ、味噌などが一般的です。シンプルな味わいで飽きがこない人気の鍋です。
4. Soy Milk Nabe（豆乳鍋）
Soy Milk Nabe is a popular for its milk but rich flavor. The most popular ingredients are pork and Chinese cabbage. After eating the nabe itself, a Western-style follow-up is highly recommended to finish up. By adding rice and cheese you can make risotto, or add pasta to make a carbonara-style shime.
やさしい味わいとコクが楽しめる、人気の鍋です。具材は豚肉や白菜が人気です。具材を食べたあとは、洋風にアレンジするのもおすすめです。ごはんとチーズを入れてリゾットにしたり、パスタを入れてカルボナーラ風にするアレンジができます。
5. Kiritanpo Nabe（きりたんぽ鍋）
Kiritanpo is a dish local tof Akita Prefecture. Kiritanpo is made by pounding just-cooked rice into a mash, then rolled into cylinders and grilled. The nabe soup is mainly made using chicken, mushrooms, and vegetables. Kiritanpo, which absorbs the broth, has a taste and texture that is very different from zosui.
きりたんぽは、秋田県の郷土料理です。ごはんをすりこぎですりつぶし、棒ににぎりつけて、焼いたものです。主に、鶏肉、きのこ、野菜を加えて作ります。鍋の煮汁を吸ったきりたんぽは、雑炊とはちがったおいしさがあります。
If you're looking for something a little different, this one's for you!
少し変わった鍋が食べてみたい人には、こちらもおすすめです！
6. Yakitori Nabe ( Gilled chicken Nabe )（やきとり鍋）
Cut chicken, green onions, fried tofu, etc. into bite-sized pieces and grill them in a pan. Place the grilled ingredients on skewers and add them to a yose-nabe. The grilled ingredients give the dish a very rich flavor. We think that Yakitori-nabe is a fun and visually appealing dish that you can enjoy.
鶏肉、ねぎ、油揚げなどをひと口サイズに切って、フライパンで焼きます。焼いた具材を串にさして、寄せ鍋に入れます。焼き目がついた具材からコクが生まれます。見た目も楽しい鍋になりますよ。
7. Decorative Nabe（デコレーション鍋）
A decorative Nabe is a great idea for a party!
It is easy to make Decorative Nabe with a bit of preparation. Cut colorful vegetables and fish paste into stars, animal shapes, and even popular anime characters. You can make it stunning visually. Try making the nabe into something cute, tasty, and nutritious-all at the same time.
パーティーにはデコレーション鍋がおすすめです！彩りのよいカラフルな野菜や練り物を盛りつけると、簡単にかわいい鍋を作ることができます。かわいくて、おいしくて、しかも栄養満点な鍋にトライしてみてください。
Rankings of "Base soup for Nabe(Hot pot)," a simple way to make delicious Nabe, can be found on Shareview.
簡単においしい鍋が作れる「鍋つゆ」のランキングは、【シェアビュー】のサイトに掲載されています。
Source of Information: Shareview
Making rice and cheese in leftover nabe sounds like a delicious idea.
So informative! I would like to try some of these dishes soon.
Motsu nabe is a popular dish in Kyushu. Motsu is not often served in many western countries, but the intestines and other organs of animals is considered a delicacy in many countries of the world, including Japan. One of the reasons motsu nabe is popular is that the organs must be well cooked to become tender; but once tenderized, the intestines and other organs are sweet-flavored and have a soft and delicate texture. The most popular flavor of motsu nabe in Fukuoka is a shoyu-based sauce, but there are places that serve a more spicy variety as well. It is so common in Kyushu that it is served in many izakaya in addition to shops that specialize in the dish.…