Nabemono

Nabemono (Japanese锅 物,なべ 物) is a stew of Japanese cuisine. Hub means " cooking pot ". Traditionally, this was a clay pot cooked over an open fire. Cooking fires are in modern Japan become rare, but the traditional earthen hub continues to be used for stews. Mono means " thing" or "things". Nabemono therefore means that the ingredients are cooked together in a hub - pot (as well nimono ( Cooked ) and Yakimono ( Grilled ) ). Nabemono is also abbreviated as hub.

General

Most Nabemono are stews and soups served in autumn and the cold Japanese winters. In modern Japan the Nabemono be on the dining table with a portable gas cooker (ガスコンロ, Gasu konro ), the fact that most Japanese, kept warm. The dish is cooked at the table, and the diners can choose the ingredients they want from the pot. If the ingredients are cooked, or not to bring them out and eat them with some sauce or dips the ingredients in a beaten raw egg. The gas stove keeps the ingredients while eating warm. During the meal, other ingredients can be added and cooked.

Eating together is seen as an important part of Nabemono; the Japanese believe that eating together brings out a pot closer friendship. The Japanese say hub o kakomu ( " around the pot sit around " ) to say that common food of Nabemono cordial relations between the eater creates eating from the common pot.

Different variants

The most popular is called Nabemono Yosenabe. Yose means teaming something. The name therefore means that all the ingredients such as meat, fish, egg, tofu and vegetables cook together in the pot. Yosenabe are usually made ​​based on a broth of miso or soy sauce.

Another popular Nabemono is Chankonabe (ちゃんこ 鍋). This variant was originally served only to Sumo wrestlers. Chankonabe consists of more ingredients than others Nabemono, because it is designed to help the sumo wrestlers, zuzulegen weight. It may also contain rice and noodles. In Sumokreisen to chanko refers to the food for the sumo wrestler.

Hitori - nabe ( one-person hub ) was popular with singles as a simple way for a filling and rich in vegetable food.

There are in all parts of Japan, local variants of Nabemono:

• Hokkaido: Ishikari - nabe. Ingredients: salmon roe, daikon ( radish ), tofu, konnyaku, Chinese cabbage, potato, negi ( scallion ), Shungiku (crown Wucherblume ), shiitake mushrooms, butter
• Tōhoku Region: Kiritampo ( Kiritambo ) hub. Ingredients: Kiritampo, chicken, burdock, mitsuba (Japanese parsley), Negi, thin konnyaku
• Kantō region: Hoto hub. Ingredients: pumpkin, Chinese cabbage, carrot, taro, Hoto Noodles.
• Chuetsu region: Momiji hub Ingredients: venison, burdock, shiitake, negi, konjac root, tofu, green vegetables
• Kansai region: shabu shabu. Thinly sliced ​​beef, vegetables, Shirataki ( from konjac root )
• Chūgoku region: Fuguchiri. Ingredients: slices of fugu, chrysanthemum, Chinese cabbage.
• Shikoku Region: Benkei no na jiru ( na means green vegetables, jiru soup). Ingredients: duck, wild boar, chicken, beef, pork, daikon, carrot, mizuna ( a type of Chinese cabbage ), Hiru ( A kind of shallot ), and dumplings made from buckwheat and rice
• Kyushu region: Mizutaki. Ingredients: chicken, tofu, burdock, shiitake, fruits of Zürgelbaumes, noodles made from bean starch, egg, negi. ( Mizu means " water ", and Taki is " cooking ". ) Unlike other Nabemono comes Dashi and taste the soup of chicken and konbu.

Sauces

You eat Nabemono usually with sauce ( tare, literally " dip" ), of which there are several types. Some eaters add to the sauce spices ( Yakumi ), eg grated garlic, butter, red pepper, a mixture of red pepper and other spices, roasted sesame or momiji oroshi (a mixture of grated daikon and red pepper ).

• Ponzu: From soy sauce, bitter orange, sweet sake and dashi.
• Gomadare ( sesame sauce ): sesame sauce is usually made ​​of grated sesame seeds, soy sauce, dashi, sake and sugar.
• Beaten raw egg. The egg increased at the hot ingredients.