Cuisine nabe

Cuisine nabe (锅 料理, Naberyōri), or simply called Nabe, is a type of Japanese cuisine that is cooked and served in a large saucepan. In Japanese, means nabe pot. Pots are placed on a small stove or heating element is on the table. As he prepared to use pot or ceramic container called donabe, and the food served at the table directly with the inner bowl.

Nabe dishes, including a steamboat dishes served for a number of people who once sat around the pot containing the main course. Taken its own food from the pan by the people want to eat it, and moved into its own bowl before eating. Besides mentioned Naberyōri, these foods are also called Nabemono (锅 物, なべ 物, goods pot?). Food is popular as winter food in Japan.

Prior to the Edo period, Japanese people have a culture of eating "one person one tray. " At that time, nabe dishes are served for one or two people. In the Meiji era, became so popular nabe dishes, nabe dishes, especially beef called gyūnabe.