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NABEMONO
Nabemono is a substantial meal of one course which is cooked of different products. Nabemono season starts with cold weather. A pot or saucepan is placed right in the center of a table on a transportable gas or electro stove. Broth prepared beforehand is poured in the pot, dishes with products are placed on the table. As products seafood, meat, mushrooms, vegetables and others may be taken. Broth is brought to the boil on a slow fire after that kombu, sake, soy sauce, lemon juice etc. can be added to it. Then each participant of a meal finishes the process independently. He or she takes whatever he/she likes from the dishes and puts it in the boiling broth. After the element is prepared the person takes it with sticks from the stove, puts it on a dish and eats with sauce. When there is only broth in the stove boiled rice is put there and this mixture is warmed-up once again. It looks like a liquid porridge. Sometimes instead of rice udon noodles is used.
Nabemono has a lot of advantages. First it's possible to use various products and their combinations. Secondly each piece is kept in the broth for a short period of time so all the useful elements stay inside. Apart form this serving is very easy. One will need only small plates for each person and small rice bowls for sauces.
Nabemono was first cooked on the north of Japan but a wonderful pot with nabemono got popular all around Japan very fast. It is cooked at home and ordered in restaurants.
The list of Nabemono dishes:
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