Just like nabe
Before leaving Japan, I had chances of eating one of my favorites especially during cold seasons: nabe. I love putting meat into the pot but I love tofu most. I thought there’s nothing like that here in Singapore, considering that this is a tropical country. I went out with colleagues one Friday. I was told that we were going to a “steamboat” restaurant and by that description alone, I thought that food are just placed in a steamboat-like tray, but here’s how it really looked like:
Just like nabe, you just put all the raw ingredients into the boiling pot. The pot is divided into two: plain and hot and spicy. I have to admit, the soup stock in that restaurant is more delicious than my favorite ready-made kimchi flavored I tried in Japan. The hot & spicy is even more delicious!
*It took me more than a week trying to recall the word “nabe”. My Japanese words are slowly evaporating!
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August 19th, 2009 at 7:27 am
if your japanese is “evaporating,” is your chinese improving?
that soup looks really filling!
August 19th, 2009 at 12:47 pm
Nabe usually is a large deep pot with a lid and usually has two handles. There are all sorts of different kind of pots, such as Do-nabe which is made of clay, but we all call them ‘Pot(Nabe)’. It doesn’t matter if they were made with clay, aluminum or stainless steel. Sometime, though, Japanese call certain pot dish as Nabe. Nabe-yaki Udon, Kaki-nabe(Oyster dish) are usually made in the clay Nabe. Wok is not Nabe.
August 19th, 2009 at 6:47 pm
Sometimes food is cooked in a nabe on the table using a potable gasstove, people sit aroud the table and watch it until done, and people take food from it to their dishes using a ladle or spoon.
August 19th, 2009 at 8:37 pm
that looks like the nabe in japan. yum yum…
August 23rd, 2009 at 7:47 pm
i miss our nabe days in japan.
September 26th, 2009 at 11:08 am
Most nabemono are stews and soups served during the colder seasons. In modern Japan, nabemono are kept hot at the dining table by portable stoves. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Yummy!