Nabemono
Nabemono ( Japanese 鍋 物 , な べ 物 ) is generally a stew in Japanese cuisine . Nabe means "saucepan". Traditionally, this was a clay pot that boiled over an open fire. Cooking fires have become rare in modern Japan, but the traditional clay hub is still used for stews. Mono means "thing" or "things". Nabemono means that ingredients are cooked together in a nabe pot (as well as nimono (boiled) and yakimono (grilled)). Nabemono is also abbreviated as hub .
General
Most of the nabemono are stews and soups that are served in the fall and cold Japanese winters. In modern Japan , the nabemono are kept warm on the dining table with a portable gas stove ( ガ ス コ ン ロ , gasu konro ) that most Japanese have. The dish is cooked at the table and the eaters can choose the ingredients they want from the pot. When the ingredients are cooked, you take them out and eat them with a little sauce, or you dip the ingredients in beaten raw egg. The gas cooker keeps the ingredients warm while you eat them. Other ingredients can be added and cooked during the meal.
Eating together is seen as an important part of Nabemono; many Japanese believe that eating out of one pot together creates a closer friendship. The Japanese also say nabe o kakomu (“to sit around the pot”) to say that eating nabemono together creates warm relationships between those who eat from the common pot.
Different variations
The most popular Nabemono is called Yosenabe . Yose means doing something together. The name means that all ingredients such as B. Cook meat, fish, egg, tofu and vegetables together in a pot. Yosenabe are mostly made from a stock of miso or soy sauce .
Also sukiyaki belongs to this kind of a stew dish.
Another popular nabemono is chankonabe . This variant was originally only served to sumo wrestlers. Chankonabe is made up of more ingredients than other nabemono as it is designed to help sumo wrestlers gain weight. It can also contain rice and pasta. In Sumokreisen refers chanko to the food for the sumo wrestler.
Hitori-nabe (one-person hub) became popular with singles as an easy way to get a filling and vegetable-rich meal.
There are local variants of Nabemono in all parts of Japan:
- Hokkaidō : Ishikari hub. Ingredients: salmon roe , daikon (radish), tofu, konnyaku , Chinese cabbage , potato , negi ( winter onion ), shungiku ( crown flower ), shiitake mushrooms , butter
- Tōhoku region : Kiritampo (Kiritambo) hub. Ingredients: kiritampo , chicken, burdock , mitsuba (Japanese parsley), negi, thin konnyaku
- Region Kantō : Hoto nabe. Ingredients: pumpkin , Chinese cabbage , carrot, taro , hōtō noodles.
- Chūetsu region : Momiji-nabe Ingredients: venison , burdock, shiitake, negi, konjac root , tofu, green vegetables
- Kansai region : Shabu shabu . Thinly sliced beef, vegetables, shirataki (made from konjac root )
- Chūgoku region : Fuguchiri. Ingredients: slices of fugu , chrysanthemum, Chinese cabbage.
- Shikoku region : Benkei no najiru ( na means green vegetables, jiru soup). Ingredients: duck, wild boar, chicken, beef, pork, daikon , carrot, mizuna (a kind of Chinese cabbage ), hiru (a kind of shallot ), and dumplings made from buckwheat and rice
- Kyushu region : Mizutaki. Ingredients: chicken, tofu, burdock, shiitake, fruits of Zürgelbaumes , noodles made from bean starch, egg, negi. ( Mizu means “water” and Taki means “to cook”) In contrast to other Nabemono, Dashi is used and the soup is flavored with chicken and konbu .
Sauces
Nabemono is usually eaten with a sauce ( tare , lit. "dip"), of which there are several types. Some give her other spices (yakumi), e.g. B. grated garlic , butter, red pepper, a mixture of red pepper and other spices, toasted sesame or momiji oroshi (a mixture of grated daikon and red pepper).
Examples are:
- Ponzu : Made from soy sauce , bitter orange juice , sweet sake and dashi .
- Gomadare (sesame sauce): Sesame sauce is mostly made from grated sesame seeds , soy sauce , dashi, sake and sugar.
- beaten raw egg. The egg stalls on the hot ingredients.
