Nabe: A Warm Guide to Japan's Winter Hot Pots

Published October 13, 2026 at 10:13 PM JST | By Tokyo Paul

When the temperature drops in Japan, tables fill with steam. Friends and families gather around a bubbling pot in the middle of the table, chopsticks in hand, picking out tender vegetables, tofu, and slices of meat or seafood as they cook. This is nabe, the heart of Japanese winter dining. It is cozy, social, and endlessly adaptable, and it is a wonderful way to experience how food and togetherness go hand in hand. This guide covers what nabe is, the most popular types, how to eat it, and the little customs that make it so enjoyable.

What is nabe?

The word nabe simply means "pot," and dishes cooked in one are called nabemono, or "pot things." As the English Wikipedia entry on nabemono explains, they are stews and soups with many ingredients, served while still boiling and eaten especially on cold days. Modern versions are usually kept hot at the table on a portable stove, and the cooking often happens right in front of you.

Traditionally the pot is clay, called a donabe, which holds heat beautifully, or thick cast iron, which spreads heat evenly and is often preferred for sukiyaki. The pot sits in the center, everyone shares from it, and diners take what they like onto their own small bowls. The beauty of nabe is that it needs no complicated technique. Good ingredients and a flavorful broth do most of the work, which is why it is a favorite for home dinners and gatherings.

A tour of popular nabe styles

Nabe comes in many flavors. Some are lightly seasoned so you can taste the ingredients, such as yudofu (tofu simmered in kombu stock) and mizutaki, a chicken hot pot that is often eaten with a citrusy ponzu sauce. Others are stronger in flavor, such as yosenabe, whose name means "putting together" because it combines meat, seafood, tofu, and vegetables in a miso or soy-based broth.

Several regional and famous versions are worth knowing. Ishikari nabe is a Hokkaido dish of salmon, vegetables, and tofu in a miso-based broth. Chanko nabe is the hearty pot long associated with sumo wrestlers, often with chicken, meatballs, napa cabbage, and udon noodles. Motsunabe, made with offal, began as a local dish in Fukuoka and spread across Japan. With so many styles, a nabe restaurant menu can be a delicious adventure, and many places specialize in a single type.

Sukiyaki, shabu-shabu, and oden

Three famous nabemono deserve their own spotlight. Sukiyaki features thinly sliced beef, tofu, vegetables, and noodles simmered in a sweet soy-based sauce, and diners traditionally dip the cooked pieces in raw beaten egg. Shabu-shabu is a lighter style where thin slices of meat and vegetables are swished in boiling broth at the table. According to the article on shabu-shabu, the name imitates the "swish swish" sound of stirring, and the dish was created in Osaka in the 20th century at a restaurant called Suehiro before spreading across Japan.

Oden, meanwhile, is a gentle pot of boiled eggs, daikon radish, konjac, tofu, and fish cakes simmered in a light soy-flavored dashi broth. Mustard is a common accompaniment. Oden is usually thought of as a winter food, and it is commonly sold at convenience stores during the cold season, which makes it a very approachable way to try nabe-style cooking on a chilly day. Regional versions differ in broth and ingredients. The oden article notes that in Nagoya it is served with a soy sauce dip, that Shizuoka is known for a dark broth with skewered ingredients topped with dried fish powder and aonori seaweed, and that in Kagawa Prefecture udon restaurants usually offer oden as a side dish. So the oden you taste in one city may not match another. Other winter pots include a creamy soy milk nabe, and monkfish nabe, which is served at select restaurants.

How to eat nabe the friendly way

The routine is simple. The staff or host starts the broth, and ingredients are added in order of how long they take to cook. Root vegetables and firm tofu usually go in first, followed by mushrooms, leafy greens, and finally thin slices of meat or seafood. Use the serving chopsticks or ladle provided, if there are any, to move food to your own bowl, and eat while it is hot.

Dipping sauces add variety. Ponzu and sesame sauce are both common, and condiments such as grated daikon with red pepper, sliced green onions, and roasted sesame let you adjust the flavor bite by bite. Take your time, share conversation, and let the pot do its work. Nabe is meant to be a slow and social meal, not a rushed one.

Shime: the final course

One of the most delightful traditions is shime, the finishing dish. After the main ingredients have been eaten, the leftover broth, now rich with flavor, is turned into a second course. Common choices include adding cooked rice to make a porridge-like zosui, often finished with a beaten egg, or adding udon or ramen noodles. As the shabu-shabu article notes, the leftover broth is often mixed with rice, ramen, or udon for exactly this purpose.

Different nabe suggest different endings. After sukiyaki, udon is a popular add-in. After motsunabe, many people add champon noodles to the savory soup. If you are eating at a restaurant, ask whether a shime set is available, because it is well worth trying. Leave a little room in your stomach so you can enjoy it.

Where to find nabe and practical tips

You can find nabe at specialty restaurants, izakaya, and family restaurants, particularly from late autumn through winter. Many places specialize in a single style, so you can choose a restaurant based on the pot you are craving, and nabe is also a favorite for cooking at home with a portable stove.

A few extra tips can help. Check the menu if you have dietary restrictions, because many broths use fish-based dashi or contain meat, and ask staff about alternatives. Be careful with the steam and the hot pot, and do not lean too close to the burner. If something looks unfamiliar, ask for a recommendation; staff are usually proud to explain. Finally, wear something comfortable, because nabe meals often last a while.

Quick takeaways

Nabe means hot pot, and it is a communal, comforting way to enjoy Japanese food in cold weather. Try a mild style like mizutaki or yudofu, a classic like sukiyaki or shabu-shabu, or a regional favorite such as Ishikari nabe from Hokkaido. Add ingredients in order of cooking time, use dipping sauces to vary the taste, and save room for shime, the rice or noodle finish that turns the broth into a second course.

If you travel to Japan in winter, make a point of sharing a pot with good company. There is a special warmth in watching the steam rise, passing the ladle, and enjoying a meal that gets better as everyone gathers around it. Itadakimasu!