With the winter cold finally arriving in Tokyo, it's the perfect time for nabe (pronounced "na-bay") , a Japanese hot pot dish traditionally prepared on the table top in an earthenware pot. It keeps us warm during winter, and also nutritious as you can eat a lot of veggies in this dish.
In class, we made a yose-nabe a dish that includes seafood and meat. Yose in Japanese means to "gather" and as this dish is a gathering of anything that you have left over in your refrigerator. In class we used shrimp, cod, chicken and made chicken balls.
Another popular ingredient will be clams and oysters. I've included a page in my Tokyo Grocery Guide on how to buy and clean oysters here in Japan >>>
I'm Miyuki and I teach Japanese Home cooking at my home in Tokyo.