Nabemono (なべ物) refers to a Japanese dish that combines a variety of vegetables, meat and seasoning. They are also known as hot pot or steam pot dishes. Nabemono is large and is usually shared by family members. Eating nabemono is a way for people to get closer together, because they all eat from the small pot.
Chankonabe (ちゃんこ鍋) is a type of nabemono consumed by sūmo wrestlers. The soup broth is made with dashi (だし), which is a type of Japanese soup broth and mirin (みりん). Mirin is a rice wine used in Japanese cooking. There are a lot of protein rich foods like chicken and fish. Vegetables include radish and cabbage.
Motsunabe (もつ鍋) is made from beef or pork intestines. The intestines may contain clumps of the inner membrane and other lumps of material. As a result, the intestines are thoroughly cleaned before being used. The soup stock of motsunabe is made from combining garlic, soy sauce and chili peppers. Other soup stock options include miso (味噌), which is a soybean base seasoning.
Hari-hari nabe (はりはり鍋) is a hot pot made from a whale. The specific name of the whale is minke whale, and only the fatty part of the whale called irigara (炒り殻) is used. The main vegetable used is mizuna (水菜), which is a green, leafy vegetable with a thin stalk. Other ingredients include tofu and mushrooms.
Shabu-shabu (しゃぶしゃぶ) is a type of nabemono that uses thinly sliced meat. The meat is usually served with shitake (シイタケ) and enokitate (エノキタケ) mushrooms, along with some tofu and cabbage. The meat is often dipped in a separate sauce called ponzu (ポン酢). Ponzu is a watery and citris-like sauce.
Sukiyaki (すき焼き) is a type of nabemono that also uses thinly sliced meat. The meat is dipped in raw eggs and then stirred in the pot. Daikon(ダイコン), which is a type of radish, and negi (葱) or scallions are the vegetables used to make sukiyaki. Optional items are vermecelli noodles, which are transparent noodles. The soup stock is usually soy sauce, sugar and sake.