How to Say “Hot Pot” in Japanese (and Why It’s More Than Just a Meal!)
Ever been in a Japanese restaurant, staring at a menu, completely baffled by all the exotic words? You spot something that looks like a bubbling pot of goodness on the next table, but when you try to order it, the waiter gives you a blank stare. You panic. You point aggressively at the steaming dish. “That one! The soup thingy with meat and veggies!”
Congratulations, you just discovered nabe (🍜), the Japanese word for hot pot! But wait, there’s more…
What Exactly Is “Nabe”?
Nabe (鍋) literally means pot in Japanese, but when used in food contexts, it refers to the glorious, communal, soul-warming dish that we non-Japanese speakers call hot pot.
It’s basically a simmering pot of broth where you cook fresh ingredients right at the table. Think of it as the ultimate winter comfort food, a meal and an activity rolled into one.
Why Is Nabe So Popular in Japan?
- It’s a social meal—perfect for bonding with friends and family.
- It’s customizable—you throw in whatever ingredients you like.
- It’s nutritious—packed with vegetables, protein, and umami goodness.
- It’s budget-friendly—great for feeding a crowd without breaking the bank.
- And let’s be real: It’s just plain fun—who doesn’t love dunking food into hot broth?
The Many Types of Nabe (Because One Is Never Enough)
Now that you know nabe means hot pot, let’s talk about the fact that there isn’t just one type. Oh no, Japan never does things halfway. There are dozens of regional and seasonal variations! Here are some of the most famous ones:
1. Sukiyaki (すき焼き) – The Fancy, Sweet & Savory One
Imagine thinly sliced beef, tofu, mushrooms, and veggies, all simmering in a rich, sweet soy sauce broth. Now imagine dipping that juicy, flavorful meat into raw beaten egg before eating it. Sound weird? Trust me, it’s a game-changer.
2. Shabu-Shabu (しゃぶしゃぶ) – The “Swish Swish” Hot Pot
Named after the sound the meat makes when you swish it in the broth (yes, really), shabu-shabu is all about simplicity. You cook thinly sliced meat and vegetables in a clear, light broth, then dip them into sauces like ponzu (citrusy soy sauce) or goma dare (sesame sauce). It’s like sukiyaki’s healthier, more elegant cousin.
3. Chanko Nabe (ちゃんこ鍋) – The Sumo Wrestler’s Choice
Want to eat like a sumo wrestler? Chanko nabe is the way to go. This protein-packed hot pot is loaded with meat, fish, tofu, and veggies, all simmered in a rich broth. It’s how sumo wrestlers bulk up—but you don’t need to be 300 pounds to enjoy it.
4. Motsunabe (もつ鍋) – The Adventurous One
This one’s for the brave. Motsunabe is made with beef or pork intestines (yes, intestines!) cooked in a garlicky miso or soy sauce broth. It’s an acquired taste, but if you love bold flavors, you’re in for a treat.
5. Yosenabe (寄せ鍋) – The “Anything Goes” Hot Pot
The name literally means “gathering pot,” and it’s exactly what it sounds like—a mix of whatever you have in the fridge. Seafood, chicken, mushrooms, tofu—you name it, it goes in. This is the perfect nabe for indecisive people.
How to Order Hot Pot in Japan Without Sounding Like a Lost Tourist
Alright, so now you’re in Japan, you know what nabe is, and you’re ready to order. Here’s a simple phrase to get that bubbling goodness on your table:
“Nabe o kudasai” (鍋をください) – “Hot pot, please.”
Want to be extra specific? Try these:
- “Sukiyaki o kudasai” – for sweet and savory sukiyaki
- “Shabu-shabu o kudasai” – for that swish-swish experience
- “Chanko nabe o kudasai” – if you’re feeling like a sumo
- “Motsunabe o kudasai” – if you dare
- “Yosenabe o kudasai” – when you just want everything in one pot
How to Make Hot Pot at Home (Because You’ll Get Addicted)
Once you’ve tasted Japanese hot pot, you will crave it again. Luckily, it’s super easy to make at home! Here’s a basic DIY nabe recipe you can tweak to your heart’s content.
What You Need:
- A pot (duh) – ideally a donabe (Japanese clay pot), but any sturdy pot will do.
- Broth – dashi (Japanese stock), miso, soy sauce, or just plain water with kombu (seaweed) for umami.
- Protein – thinly sliced beef, chicken, tofu, or seafood.
- Vegetables – napa cabbage, mushrooms, carrots, daikon radish, whatever you love.
- Noodles or rice – because carbs make everything better.
- Dipping sauces – ponzu, sesame sauce, or a DIY soy sauce mix.
How to Do It:
- Heat your broth in the pot until it simmers.
- Add in your ingredients, starting with the ones that take longest to cook (like carrots and cabbage).
- Let everything bubble away until cooked through.
- Scoop, dip, and enjoy!
- Pro tip: Save the broth at the end to make zosui (rice porridge) for a perfect finish!
Final Thoughts (a.k.a. Your New Winter Obsession)
Hot pot isn’t just a meal—it’s an experience. Whether you’re enjoying it in a cozy Tokyo restaurant, at home with friends, or attempting to master the fine art of raw egg dipping with sukiyaki, nabe is a dish that warms your soul (and possibly burns your tongue).
So next time you’re in Japan, don’t just point at the menu like a lost tourist—confidently order a steaming pot of nabe and impress your friends with your newfound expertise.
Now, what are you waiting for? Go grab a pot and start dunking!