nabemono
[ nah-beh-MOH-noh ]
This Japanese term translates to "things-in-a-pot" and refers to a category of communal one-pot meals that are popular in Japan, particularly during cold weather. Ingredients are prepared in bite-size portions in advance, then cooked at the table in broth or oil. With some dishes, ingredients are added one at a time and when the dish is ready it's served family style. With other dishes, participants actually cook their own food in the hot liquid or oil, much like a
FONDUE Bourguignonne. Various condiments and sauces are served to flavor the just-cooked foods. See also
CHIRINABE;
MIZUTAKI.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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