My introduction to *nabe* (hot pot) in Japan came in the middle of summer, not winter. When I touched down in Tokyo, it was the frist thing I ate. Everything went into the boiling pot: chopped mushrooms, leeks, meat and vegetables I was not yet familiar with. During the meal, everyone dived in and scooped up what they wanted. After more than 24 hours in the air, this Japanese hot pot really hit the spot. And it was the perfect way to celebrate my birthday and meet Caribbean folk in the city.
Enjoying hot pot with new friends in Japan this way instantly reminded me of soup *limes* (get-togethers) in Trinidad and Tobago. Back in the Caribbean,we “bubble a pot” on a portable gas stove on the ground rather than on the table. However, the camaraderie surrounding a pot of hot broth in Japan and Trinidad and Tobago remains the same.
What Is Nabe?
Image: Pixta: polkadot
in winter, nabe or *nabemono* is one of the most popular Japanese ways to combat the cold. It’s filling, warming and nutritious-talk about hitting all the targets! At home, nabe is usually cooked in a heavy earthenware pot called *donabe*. The soup simmers throughout the meal atop a portable gas stove that can be used on the dining table. It uses a butane canister and is also handy for cooking outdoors and during power outages/natural disasters.
Nabe has all the ingredients for a great time: seasonal winter vegetables, appetizing kombu (kelp)-based broth, mouthwatering meat or seafood, silky or chewy tofu – you name it!
When everyone finishes the meat, seafood and vegetables, never toss the broth at the bottom of the pot. That leftover soup is actually one of the best parts of nabe. Rather, add fresh udon noodles, ramen noodles or cooked rice to soak up every last drop.
This final step is called the *shime*, a customary method for concluding any