Editing Nabemono (section)

==Description==
Nabemono are stews and [[soup]]s containing many types of ingredients that are served while still boiling. Nabe is thus typically enjoyed on cold days or in the winter. In modern Japan, nabemono are kept hot at the dining table by portable [[stove]]s. The dish is frequently cooked at the table, and the diners can pick the cooked ingredients they want from the pot. It is either eaten with the broth or with a dip. Further ingredients can also be successively added to the pot.

There are two types of nabemono in Japan: lightly flavored stock (mostly with [[kombu]]) types such as ''yudōfu'' (湯豆腐) and ''mizutaki'' (水炊き), eaten with a dipping sauce (''[[tare sauce|tare]]'') to enjoy the taste of the ingredients themselves; and strongly flavored stock, typically with [[miso]], [[soy sauce]], [[dashi]], and/or sweet soy types such as ''yosenabe'' (寄鍋), ''oden'' (おでん), and ''sukiyaki'' (すき焼き), eaten without further flavoring.

The pots are traditionally made of [[clay]] (土鍋, ''[[donabe]]'') or thick [[Cast iron cookware|cast iron]] (鉄鍋, ''tetsunabe''). Clay pots can keep warm for a while after being taken off the fire, while cast iron pots evenly distribute heat and are preferable for ''[[sukiyaki]]''. Pots are usually placed in the center of dining tables and are shared by multiple people. This is considered the most sociable way to eat with friends and family.