Everywhere you go during the fall and winter seasons in japan , you are bombarded by television commercials or aisle displays marketing nabe ( hot pot ) ingredients at the supermarket 日本人很愛吃鍋,每逢秋冬季節,不論是電視廣告還是商店都會大力宣傳出售各式各樣的鍋湯底料或搭配好原料的鍋物拼盤等。
Cooked morsels are dipped into raw egg on the way to the mouth to give a silky coating and to ameliorate the sweet and salt . shabu - shabu is more like a normal nabe in that the ingredients are added to a pot of stock 首先將一碗紅湯倒入鍋內,開大煤氣爐的火候,然后將牛肉、海鮮、蔬菜等一起放在鍋里煮,吃時沾上生雞蛋汁、醬油和糖做成的調味料。
The yose - nabe consists of chicken , fish , seasonal vegetables and tofu cooked in chicken broth and the chiri - nabe consists of seasonal vegetables and chopped fish cooked in broth but eaten by dipping the cooked ingredient in a vinegar and soy sauce mix “大燉鍋風”是在咖喱雞湯中加上雞肉、魚肉、應時的蔬菜和豆腐,調味而成。 “魚類鍋風”是放入應時的蔬菜和切碎的魚肉煮成汁再加上醋和醬油來吃。