{"id":42182,"date":"2016-11-20T12:44:08","date_gmt":"2016-11-20T17:44:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42182"},"modified":"2016-11-20T12:44:08","modified_gmt":"2016-11-20T17:44:08","slug":"nabe-hot-pot%e3%82%a2%e3%83%a1%e3%83%aa%e3%82%ab%e3%81%a0%e3%81%a3%e3%81%a6%e9%8d%8b","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42182&lang=en","title":{"rendered":"NABE Hot Pot<br>\u30a2\u30e1\u30ea\u30ab\u3060\u3063\u3066\u934b"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42191 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/11-2.jpg\" alt=\"11\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/11-2.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/11-2-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Yes, it&#8217;s the time of the year for NABE, or Japanese hot pot.<\/p>\n<p>When we moved to the condo in the city from the house in the suburbs a few years ago, one of the thing we did was downsizing.<\/p>\n<p>A big one.<\/p>\n<p>Well, we had over 3500 square feet in the house and we shrank our home to less than a half of it.<\/p>\n<p>We got rid of a lot of things, and we actually enjoyed the whole experience.<\/p>\n<p>When you go through a process like thins you realize how much unnecessary stuff you accumulate over years.<\/p>\n<p>Since we moved to the condo, I&#8217;ve been careful in terms of what to buy, and I pay attention not only to the price but also to how much space it would take and how often we would use it.<\/p>\n<p>I bought this NABE pot after we moved here.<\/p>\n<p>It was rather an impulsive buy, but overall I&#8217;m happy with this purchase.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42184 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/08.jpg\" alt=\"08\" width=\"568\" height=\"412\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42185 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/11-1.jpg\" alt=\"11\" width=\"568\" height=\"412\" \/><\/p>\n<p>I was happy to find the dried shiitake mushrooms and dried Kombu seaweed at the local grocery store.<\/p>\n<p>I used these as the base of the NABE soup in which I cooked the fish and vegetables.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42186 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/10-1.jpg\" alt=\"10\" width=\"568\" height=\"412\" \/><\/p>\n<p>NABE is probably one of the easiest things to prepare.<\/p>\n<p>Basically you cut ingredients into bite-sized pieces, and that&#8217;s pretty much it.<\/p>\n<p>Of course if you have extra time, you can always make your carrots look pretty (lol).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42187 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/12-2.jpg\" alt=\"12\" width=\"568\" height=\"412\" \/><\/p>\n<p>Add all the ingredients into the boiled soup.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42188 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/14-3.jpg\" alt=\"14\" width=\"510\" height=\"717\" \/><\/p>\n<p>Turn the heat down, cover, and then wait.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42189 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/11\/15-3.jpg\" alt=\"15\" width=\"510\" height=\"717\" \/><\/p>\n<p>You can basically use any vegetables, meat, and seafood.<\/p>\n<p>This time I used cod, napa cabbage, scallion, carrots, tofu, and clear noodle, and served with a mixture of soy sauce, white vinegar, and sesame oil as a dipping sauce.<\/p>\n<p>A great thing about NABE, other than that it&#8217;s tasty, is that it brings people to the dining table.<\/p>\n<p>Well, in our household &#8220;people&#8221; would be me and my husband, but it did bring us to the dining table, and had us sit across from each other and a have a great conversation while taking time enjoying the dinner.<\/p>\n<p>We always eat together if both of us are home, but we don&#8217;t always sit at the dining table and we often sit next to each other on the couch and eat while watching TV.<\/p>\n<p>We don&#8217;t have to do this all the time but it was a great way to enjoy each other&#8217;s company, and I wouldn&#8217;t mind doing it again soon.<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, it&#8217;s the time of the year for NABE, or Japanese hot pot. When we moved to the condo in the city from the house in the suburbs a few years ago, one of the thing we did was downsizing. A big one. Well, we had over 3500 square feet in the house and we [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,25,9,20],"tags":[],"class_list":["post-42182","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-root-vegetable","category-seafood","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=42182"}],"version-history":[{"count":6,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42182\/revisions"}],"predecessor-version":[{"id":42196,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42182\/revisions\/42196"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42182"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}