Nabe Nabe

When it gets cold during winter, people in Japan enjoy gathering around a table at home or in a restaurant to enjoy nice, warm Nabe. Nabe is a Japanese steamboat dish with vegetables, meat, and/or seafood. It is generally eaten by serving a bowl per person. After finishing up the vegetables and meat, the leftover broth is used to cook rice or Udon.
There are many types of Nabe in various parts of Japan. Kiritanpo Nabe is a local specialty of Akita Prefecture which is also well-known nationwide. It was first made by hunters who lived in the Akita region. Kiritanpo is made by wrapping pieces of pounded Uruchi rice on respective sticks (just like making Chikuwa), grilling them, taking them off the sticks when done, and cutting them into bite-size pieces. Then, vegetables are simmered together with these to make Kiritanpo Nabe. Local Hinaijidori chicken is added to make a delicious broth that brings out the taste of the Nabe.
Imoni is a type of Nabe using Satoimo (type of taro). Although it is served in the prefectures of Niigata, Iwate, and Akita, Imoni of Yamagata is the most popular. In this prefecture, the taste of Imoni varies according to the region. In the south-central inland area, beef is used and the Nabe is seasoned with soy sauce. However, in other parts of the prefecture, pork and Miso are used instead. In Yamagata, Satoimo are harvested every October and during this time, an event called "Imonikai" is held where people gather to eat this dish to strengthen their bonds with families, friends, and colleagues.
"Chanko" that comes from the term "Chanko-Nabe" is any kind of food eaten by Sumo wrestlers at respective Sumo stables. In other words, Chanko-Nabe is known as a type of Nabe that Sumo wrestlers eat. Today, there are many Chanko-Nabe restaurants owned by former Sumo wrestlers. Thus, this dish became one of the popular types of Nabe for all to enjoy. There is no rule to what you can or cannot put in Chanko-Nabe. Generally, such ingredients as chicken, seafood, pork, and vegetables are used. However, the type of seasoning selected varies according to preference (Miso, salt, soy sauce, etc.). Some restaurants let you select what kind of flavor you like.
Other than the above-mentioned, there are many more varieties of Nabe in Japan that use local specialties unique to respective regions such as Hiroshima's Kaki-Nabe featuring oysters and Hokkaido's Ishikari-Nabe made with salmon.