
Nabemono dishes are a hearty wintertime specialty, prepared from fish, seafood,chicken, meat and/or vegetables in a bubbling cauldron right at your table. Serving trayspiled high with raw ingredients arrive at the table, then everyone pitches in with thecooking, finally eating together out of the communal pot. Nabemono restaurants arevery down-to-earth places, usually with a rustic decor reflecting nabemono's origins inJapan's rural farming regions. Nabemono are also served in pub-style izakayarestaurants, in places specializing in regional cuisines, and in private homes. There aremany different types of nabemono, depending on the ingredients used. Oysters,scallops, cod, salmon, turtle, and chicken are all popular. Chanko-nabe, a variety madewith chicken, seafood, potatoes, and other vegetables, is the staple diet of Japan's sumowrestlers. (It's quite filling, as you might expect.) Another special type of nabemono isthe internationally known beef sukiyaki. Since nabe dishes are cooked quickly, theindividual ingredients maintain their flavor and identity. Diners can enjoy a successionof different tastes and textures as various vegetables and pieces of seafood are pulled outof the pot and eaten. As the meal progresses, the cooking liquid absorbs more and moreflavors from the foods being cooked.