Food and Food: Asia and japan20 Feb 2011 10:44 pm

Every week, Mike and I have an hour and a half long Japanese lesson at our tutor’s home. They are exceedingly generous hosts and in addition to Japanese instruction, there are always many cups of tea, copious Japanese snacks and candies, fruit and sometimes, dinner. This past week they made us a kimchi based nabe, or “one pot meal.”

K-sensei says that she considers one of her hobbies to be stripping bean sprouts of their root. I do not believe her, but, this is not the first time I have seen her sat down with a bag of sprouts to strip.

Nabe is a large pot with vegetables, meat and various other additions simmered in broth. It is a communal pot meal, where everyone waits for the items to cook, then they pluck out the items they want to eat when they are done. We were treated to a spicier than normal kimchi-based broth, because they know we enjoy spicy food.

Inside the pot, bean sprouts, cabbage, spinach, tofu, enoki and shiitake mushrooms, shirataki noodles, pork, all sorts of good stuff.

Normally nabe is done in a ceramic pot, but we ate out of a copper one.

All in all, a delicious home cooked meal. Nabe is an experience, and it really bonds the people together who eat it. It done during winter when the nabe pot warms the room and the people eating it. We had a lovely time. I hope we can do our own nabe before it starts to get hotter here on Okinawa.

3 Responses to “winter nabe”

  1. on 22 Feb 2011 at 2:44 pm Kate

    OMG that looks f-ing delicious.

  2. on 24 Feb 2011 at 4:09 am Chris

    What a fabulous way to get people together. Looks delish!

  3. on 25 Feb 2011 at 1:38 am Metatron

    julie your pred used to do nabe parties pretty often in the winter. kimchee nabe is the booooomb