During the winter months, the Japanese enjoy many kinds of hot pot dishes and we call them Nabe (鍋) or Nabemono (鍋物).
The most popular ones are Shabu Shabu and Sukiyaki, and some of my favorite regional nabe includes Kiritanpo from Akita prefecture and Ishikari Nabe from Hokkaido. There are many regional recipes that I haven’t tried and I hope one day I’ll get to try many of the regional nabe dishes in Japan.
Many Japanese nabe dishes are cooked in Donabe (土鍋), a Japanese earthenware pot. These pots are available oversea as well. Since I received some questions from my readers about how to use and take care of them, I’ll go over some of key points about donabe today.