Japan stewed dishes · Stewed dishes in Japan
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Stewed dishes in Japan
Stewed dishes in Japan
Particularly in the cold winter months various "hot pot" stews (鍋 nabe) are popular ways to warm up. Common types include:
chankonabe (ちゃんこ鍋) - a hotchpotch steamboat much favored by sumo wrestlers.
oden (おでん) - a variety of skewered fishcakes, daikon radish, tofu, and other ingredients simmered in fish soup for days. Primarily a winter dish, often sold in convenience stores and on the street in makeshift blue-tarp yatai tents.
sukiyaki (すき焼き) - a hotpot of beef, tofu, noodles and more, often somewhat sweet. Well known in the West, but not that common in Japan.
shabu-shabu (しゃぶしゃぶ) - a hotpot of clear water or very light broth; very thin slices of meat (traditionally beef, but seafood, pork, and other variations exist) are briefly swished through the hot water to instantly cook them, then dipped in flavoured sauce
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Japan Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
