“Nabe-ryoriļ¼éęēļ¼” cooking is a representative dish of East Asia.Ā It is a vegetable, meat, seafood, tofu, mushrooms etc soup boiled in soup or water. Ā It is especially favored during the cold season.
There are a variety of Nabe-ryori in Japan. Representative ones are as follows.
- Yose-nabeļ¼åÆćéļ¼ ā Boiled various ingredients with soup stock.
- Mizutakiļ¼ę°“ēćļ¼ ā Boiled various ingredients in water. Ā We eat it seasoning by ouurself.
- Kaisen-nabeļ¼ęµ·é®®éļ¼ ā Mainly using seafood.
- Chige-nabeļ¼ćć²éļ¼ ā Korean style, it is spicy and seasoned with kimchi and red pepper.
There are many types of nabeĀ for each province or ingredient.Ā Seasoning is also various, such as soy sauce, miso, chicken soup, pork bone soupĀ or more.
In Japan, we call them “Nabe” by omitting “Nabe-ryori”.Ā It is the same notation and pronunciation as the cooker’s pot.