If winter is the season of pot-au-feu in France, in Japan, it is the season of nabemono! It is a perfect mix between Chinese fondue and pot-au-feu, with many regional variations.
The traditional ingredients are Chinese cabbage, tofu, mushrooms, noodles (udon, kuzukiri, konnyaku noodles), fish, and thin slices of meat (beef, pork), all cooked in a fish or seaweed-based broth.
In addition to nabe, discover sukiyaki, shabu shabu, or oden. Finally, don’t forget to accompany it with hot sake, atsukan!
To know more about it, discover our article on winter specialties