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Kiritampo-nabe: Kiritampo (pounded rice, skewered and grilled) stewed in broth with chicken, burdock, Japanese parsley, Welsh onion, and konjac. Specialty of Akita Prefecture. [citation needed] Kantō region. Hōtō-nabe: a specialty of Yamanashi. Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the ...
Sukiyaki (鋤焼, or more commonly すき焼き; [sɯ̥kijaki]) is a Japanese dish that is prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce ...
Shabu-shabu (しゃぶしゃぶ): hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating. Sukiyaki (すき焼き): thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into ...
Shabu-shabu (Japanese: しゃぶしゃぶ, romanized: shabushabu) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. [1] The term is onomatopoeic , derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. [ 2 ]
Agemono nabe: deep frying pot; Donabe: ceramic pot for use on an open flame; Hangiri: rice barrel; Makiyakinabe: rectangular pan for tamagoyaki; Mushiki and seiro: steamers; Otoshi buta: drop lid; Suihanki/rice cooker: electric appliance for cooking rice; suribachi and surikogi: grinding mortar and pestle; Takoyaki pan: frying pan for takoyaki
The 2025 New Year’s Eve numerals are seen on display in Times Square on December 18 in New York City. (Michael M. Santiago/Getty Images)
pufferfish - flesh, skin, soft roe eaten as sashimi and hot pot (tecchiri); organs, etc. poisonous; roe also contain tetrodotoxin but a regional specialty food cures it in nuka until safe to eat. tilefish (amadai) - in a Kyoto-style preparation, it is roasted to be eaten scales and all; used in high-end surimi.
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