Nabe (Hot Pot)

Nabe (Hot Pot) is a Japanese communal dish in which a pot of simmering broth is placed at the center of the table and diners cook an assortment of fresh ingredients themselves. Its origins lie in the simple one-pot meals of rural Japan, evolving into a beloved winter tradition that emphasizes warmth and shared experience. Key ingredients typically include a savory dashi- or soy-based broth, thinly sliced meats (beef, pork, chicken), vegetables such as napa cabbage, mushrooms, and green onions, tofu, and often noodles or rice cakes added near the end. What distinguishes a great nabe is the depth and balance of the broth—never overpowering, always complementary—the quality and freshness of the components, and the precise timing of cooking each ingredient to retain texture and flavor. Regional variations are numerous: shabu-shabu involves swishing paper-thin meat in a clear kombu dashi; sukiyaki uses a sweeter soy-sugar broth cooked in a shallow iron pot; and chanko nabe, the hearty stew of sumo wrestlers, is packed with protein and vegetables. In Honolulu, a modern take can be found at Teishoku Restaurant, where Chef Max Mariola has recommended the venue for its authentic Japanese set meals that include nabe offerings. Whether enjoyed in a traditional izakaya in Tokyo or at a Hawaiian restaurant like Teishoku, nabe embodies the Japanese ethos of bringing people together over a bubbling, shared meal.