Editing Nabemono (section)

==Varieties==
* '''[[Chankonabe]]''' (ちゃんこ鍋): was originally served only to [[Sumo]] wrestlers. ''Chankonabe'' is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain [[meatball]]s, [[chicken (food)|chicken]], vegetables such as [[Napa cabbage]] and [[udon]].
* '''[[Motsunabe]]''' (もつ鍋): made with beef or pork [[offal]], originally a local cuisine of [[Fukuoka]] but popularised nationwide in the 1990s because of its taste and reasonable price.{{Citation needed|date=December 2012}} The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with [[cabbage]] and [[garlic chives]]. After having offal and vegetables, the rest of soup is used to cook [[champon]] [[noodle]]s. The soup bases are mainly [[soy sauce]] or [[miso]].
* '''[[Oden]]''': several ingredients such as boiled eggs, [[daikon]], [[konjac]], and processed fishcakes stewed in a light, soy-flavoured [[dashi]] broth.  [[Karashi]] (Japanese mustard) is often used as a condiment. 
* '''[[Shabu-shabu]]''': thinly sliced meat and vegetables that are boiled in a pot at the dining table and eaten with a dipping sauce.
* '''[[Sukiyaki]]''': thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened [[shouyu]] and eaten with a raw egg dip.
* '''[[Yosenabe]]''': Yose (寄) means "putting together", implying that all things (e.g., [[meat]], [[seafood]], [[Egg (food)|egg]], [[tofu]] and [[vegetable]]s) are [[cooking|cook]]ed together in a pot. ''Yosenabe'' is typically based on a broth made with miso or soy sauce flavourings.
* '''[[Yudofu]]''': tofu simmered in a [[kombu]] stock and served with [[ponzu]] and various condiments.

<gallery mode="packed">
File:Chankonabe.jpg|[[Chankonabe]]
File:Yudōfu 001.jpg|[[Yudofu]]
File:Sukiyaki 01.jpg|[[Sukiyaki]]
File:Oden by Mori Chan.jpg|[[Oden]]
File:Motsunabe.jpg|[[Motsunabe]]
</gallery>

===Regional variations===
[[File:Nabe being made at a dinner party in Japan.jpg|thumb|Nabe being made at a dinner party in Japan]]
There are wide varieties of regional nabemono in Japan, which contain regional specialty foods such as [[salmon]] in [[Hokkaidō]] and [[oyster]] in [[Hiroshima]]. Here are a few examples:

* [[Hokkaidō]]
** '''Ishikari-nabe''': [[salmon]] stewed in a [[miso]]-based broth with vegetables. Typical ingredients include [[daikon]], [[tofu]], [[konjac]], Chinese cabbage, [[potato]], [[Welsh onion]], ''[[shungiku]]'', [[shiitake mushroom]] and [[butter]].{{Citation needed|date=December 2012}}
* [[Tōhoku Region]]
** '''Kiritampo-nabe''': ''[[Kiritanpo|Kiritampo]]'' (pounded rice, skewered and grilled)  stewed in broth with chicken, [[Arctium lappa|burdock]], [[Japanese parsley]], Welsh onion, and konjac. Specialty of [[Akita Prefecture]].{{Citation needed|date=December 2012}}
* [[Kantō region]]
** '''Hōtō-nabe''': a specialty of [[Yamanashi Prefecture|Yamanashi]]. ''Hōtō'' (a type of [[udon]]) stewed in miso with [[kabocha]] squash, Chinese cabbage, carrot, [[taro]] and the like.{{Citation needed|date=December 2012}}
* [[Chūetsu]] region
** '''Momiji-nabe''' (venison-nabe). Typical ingredients: [[venison]], burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in a [[miso]]-based broth.{{Citation needed|date=December 2012}}

[[File:Harihari-nabe.jpg|thumb|[[Harihari-nabe]]]]
* [[Kansai]] region
** '''Udon-suki''': [[udon]] stewed in broth with various ingredients.{{Citation needed|date=December 2012}}
** '''[[Harihari-nabe]]''': [[whale meat]] and [[mizuna]]. Specialty of [[Osaka]].
* [[Chūgoku]] region
** '''Fugu-chiri''':  Slices of [[fugu]] stewed in [[dashi]] with leafy vegetables such as [[shungiku]] and [[Chinese cabbage]], and eaten with a [[ponzu]] dip.{{Citation needed|date=December 2012}}
** '''Dote-nabe''': [[Oyster]] and other ingredients (typically Chinese cabbage, tofu and shungiku stewed in a pot with its inner lining coated in miso.{{Citation needed|date=December 2012}}
* [[Shikoku]] region
** '''Benkei no najiru''': (''na'' means green vegetables, and ''jiru'' means soup). The ingredients: duck, wild boar, chicken, beef, pork, daikon radish, carrot, [[mizuna]], hiru (a kind of shallot), and dumplings made from buckwheat and rice.{{Citation needed|date=December 2012}}
* [[Kyūshū]] region
** '''Mizutaki'''. Chicken pieces and vegetables stewed in a simple stock, and eaten with dipping sauce such as [[ponzu]]. Ingredients include [[chinese cabbage]], [[Welsh onion]], [[shiitake]] mushroom or other mushroom, [[tofu]], [[garland chrysanthemum|shungiku]], [[shirataki noodles]].{{Citation needed|date=December 2012}}