The Warmth of a Japanese Hot Pot

When the air turns crisp and winter draws near, one dish begins to appear on tables across Japan — the nabe, or hot pot. A steaming clay pot at the center of the table, surrounded by family and friends, is more than just a meal; it’s a seasonal ritual, a moment that brings people together.

The Beauty of Sharing

The essence of nabe lies in its simplicity — ingredients simmered together in broth. Yet, it’s the act of sharing that makes it special. Someone adds vegetables, another checks the flavor, someone else serves. These small gestures spark conversation and laughter, creating warmth that lingers long after the meal ends.

Endless Varieties

There are many types of nabe:

• Yosenabe – a classic mix of seafood, meat, and vegetables.

• Sukiyaki – beef simmered in a sweet soy sauce, dipped in raw egg for richness.

• Shabu-shabu – thin slices of meat swirled briefly in hot broth, then enjoyed with dipping sauces.

• Kimchi or Soy Milk Hot Pot – modern variations that add spice or creaminess to winter nights.

Each region in Japan also has its own version — from Hokkaido’s Ishikari nabe to Akita’s Kiritanpo nabe — reflecting local flavors and traditions.

The Comfort of Winter

When the pot is nearly empty, comes the shime — the “closing” of the meal. Rice or noodles are added to the remaining broth, soaking up all the flavor. It’s a gentle reminder not to waste, and to savor every last drop.

And afterwards, a simple pleasure: relaxing under the kotatsu (heated table) with a mandarin orange. Together, the hot pot and mikan embody the warmth of a Japanese winter — both in body and spirit.

What the Hot Pot Teaches Us

Nabe is more than warm food; it’s a warm tradition. The smiles across the table, the steam rising between people — they remind us that togetherness is the true comfort of winter.