{"id":985,"date":"2011-01-07T16:56:30","date_gmt":"2011-01-07T16:56:30","guid":{"rendered":"https:\/\/blogs.transparent.com\/japanese\/?p=985"},"modified":"2014-07-30T17:26:30","modified_gmt":"2014-07-30T17:26:30","slug":"hot-pot-dishes","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/japanese\/hot-pot-dishes\/","title":{"rendered":"Hot Pot Dishes"},"content":{"rendered":"<p>Nabemono (<strong>\u306a\u3079<\/strong><strong>\u7269<\/strong>) 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.<\/p>\n<p>Chankonabe (<strong>\u3061\u3083\u3093\u3053<\/strong><strong>\u934b<\/strong>) is a type of nabemono consumed by s\u016bmo wrestlers. The soup broth is made with dashi (<strong>\u3060<\/strong><strong>\u3057<\/strong>), which is a type of Japanese soup broth and mirin (<strong>\u307f\u308a<\/strong><strong>\u3093<\/strong>). 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.<\/p>\n<p>Motsunabe (<strong>\u3082\u3064<\/strong><strong>\u934b<\/strong>) 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 (<strong>\u5473<\/strong><strong>\u564c<\/strong>), which is a soybean base seasoning.<\/p>\n<p>Hari-hari nabe (<strong>\u306f\u308a\u306f\u308a<\/strong><strong>\u934b<\/strong>) 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 (<strong>\u7092<\/strong><strong>\u308a<\/strong><strong>\u6bbb<\/strong>) is used. The main vegetable used is mizuna (<strong>\u6c34<\/strong><strong>\u83dc<\/strong>), which is a green, leafy vegetable with a thin stalk. Other ingredients include tofu and mushrooms.<\/p>\n<p>Shabu-shabu (<strong>\u3057\u3083\u3076\u3057\u3083<\/strong><strong>\u3076<\/strong>) is a type of nabemono that uses thinly sliced meat. The meat is usually served with shitake (<strong>\u30b7\u30a4\u30bf<\/strong><strong>\u30b1<\/strong>) and enokitate (<strong>\u30a8\u30ce\u30ad\u30bf<\/strong><strong>\u30b1<\/strong>) mushrooms, along with some tofu and cabbage. The meat is often dipped in a separate sauce called ponzu (<strong>\u30dd\u30f3<\/strong><strong>\u9162<\/strong>). Ponzu is a watery and citris-like sauce.<\/p>\n<p>Sukiyaki (<strong>\u3059\u304d<\/strong><strong>\u713c<\/strong><strong>\u304d<\/strong>) 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(<strong>\u30c0\u30a4\u30b3<\/strong><strong>\u30f3<\/strong>), which is a type of radish, and negi (<strong>\u8471<\/strong>) 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.<\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"300\" height=\"300\" src=\"https:\/\/blogs.transparent.com\/japanese\/wp-content\/uploads\/sites\/7\/2011\/01\/95867.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/japanese\/wp-content\/uploads\/sites\/7\/2011\/01\/95867.jpg 300w, https:\/\/blogs.transparent.com\/japanese\/wp-content\/uploads\/sites\/7\/2011\/01\/95867-150x150.jpg 150w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><p>Nabemono (\u306a\u3079\u7269) 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&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/japanese\/hot-pot-dishes\/\">Continue Reading<\/a><\/p>","protected":false},"author":22,"featured_media":990,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[],"class_list":["post-985","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/985","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/comments?post=985"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/985\/revisions"}],"predecessor-version":[{"id":3951,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/posts\/985\/revisions\/3951"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/media\/990"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/media?parent=985"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/categories?post=985"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/japanese\/wp-json\/wp\/v2\/tags?post=985"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}