Nabe is a Japanese hot pot especially eaten in winter period. It is a stew and soup which can be eaten at home and at the restaurant. Many Japanese may eat at least once a week during winter.
The nabe can be divined into two major types. The first type is which stock is lightly flavored usually by kombu kelp and you dip into a sauce when eating. The second type uses strongly flavored stock and you do not dip into any sauce. The first type is Shabushabu and second type is Sukiyaki.
Various types of ingredients; vegetables, mushrooms, meats, seafood and tofu are put into the stock and usually cooked on a portable kitchen stove which is on the dining table.