Nabe
With
the bitter cold of winter coming, I think of nabe. Nabe is a very
popular food in Japan. It is easy to make and is eaten in all seasons.
There are many kinds of nabe so we can enjoy the different flavors.
Nabe is made with vegetables, fish and shellfish.
There
are two main types of nabe: one uses dried bonito fish and the other
uses konbu niboshi.
Seasoning,
such as shoyu, miso, sake and mirin, are used in nabe. Miso is used
in dotenabe. Mizutake has a light taste, while chanko nabe has a
strong taste. When nabe is finished, you can use the leftover broth
for noodles or rice.
The
best thing about nabe is that it warms the body.
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