# Nabemono

| Nabemono |
| --- |
|
hot pot (en)  |
|  |
| Tarihi |
| Asali |
Japan |
| Suna saboda |
stock pot (en)  |

Nabemono(鍋物, なべ物), ko kuma a taƙaice nabe, suna nufin nau'ikan abinci ne na kasar Japan da ake dafa su a cikin tukunya guda (waau hot pot).

## Bayani

Nabemono su ne stews da miya masu ɗauke da nau'ikan sinadarai da yawa waɗanda ake yi yayin da ake tafasawa. Don haka ana jin daɗin Nabe a ranakun sanyi ko lokacin hunturu. A cikin kasar Japan na zamani, ana kiyaye nabemono zafi a teburin cin abinci ta murhu mai ɗaukuwa. Ana yawan dafa tasa a teburin, kuma masu cin abinci za su iya ɗaukar kayan dafaffen da suke so daga cikin tukunyar. Ana cinye shi tare da broth ko kuma tare da tsoma. Hakanan za'a iya ƙara ƙarin sinadarai a jere a cikin tukunyar.

Akwai nau'ikan nabemono guda biyu a kasar Japan: kayan ɗanɗano kaɗan (mafi yawa tare da kombu ) nau'ikan irin su *yudōfu* (湯豆腐) da *mizutaki* (水炊き), ana ci tare da miya ( *tare* ) don jin daɗin ɗanɗano abubuwan da kansu; da kayan dandano mai ƙarfi, yawanci tare da miso, soya sauce, dashi, da/ko nau'ikan waken soya masu daɗi irin su *yosenabe* (寄鍋), *oden* (おでん), da *sukiyaki* (すき焼き), ana ci ba tare da ƙarin ɗanɗano ba.

An yi tukwane bisa al'ada da yumbu (土鍋, *donabe* ) ko baƙin ƙarfe mai kauri (鉄鍋, *tetsunabe* ). Tukwane na yumbu na iya yin dumi na ɗan lokaci bayan an cire su daga wuta, yayin da tukwane na ƙarfe ke rarraba zafi daidai kuma an fi son *sukiyaki* . Yawancin lokaci ana sanya tukwane a tsakiyar teburin cin abinci kuma mutane da yawa suna raba su. Ana ɗaukar wannan hanya mafi dacewa don cin abinci tare da abokai da dangi.

## Iri-iri

* **Chankonabe** (ちゃんこ鍋): An fara yin hidima ne ga masu kokawa sumo kawai. Ana amfani da *Chankonabe* da ƙarin sinadaran fiye da sauran nabemono, kamar yadda aka samar da shi don taimakawa sumo wrestlers samun nauyi. Akwai girke-girke da yawa amma yawanci suna ɗauke da ƙwallon nama, kaza, kayan lambu irin su napa kabeji da udon .
* **Motsunabe** (もつ鍋): An yi shi da naman sa ko naman alade, asalin abincin gida ne na Fukuoka amma ya shahara a duk faɗin ƙasar a cikin 1990s saboda ɗanɗanonsa da farashi mai ma'ana. Abubuwan na motsunabe sun bambanta daga gidan abinci zuwa gidan abinci, amma yana da kyau a tafasa sabobin saniya tare da kabeji da tafarnuwa chives . Bayan an cinye kayan lambu da kayan lambu, sauran miya ana amfani da su don dafa noodles na champon . Tushen miya sun fi soya miya ko miso .
* **Oden** : abubuwa da yawa irin su dafaffen ƙwai, daikon, konjac, da kek ɗin kifi da aka sarrafa a cikin haske, mai ɗanɗanon soya broth. Karashi (mustad na Japan) ana yawan amfani dashi azaman kayan yaji.
* **Shabu-shabu** : yankakken nama da kayan lambu da aka tafasa a cikin tukunya a teburin cin abinci kuma a ci tare da miya.
* **Sukiyaki** : yankakken naman sa, tofu, kayan lambu da sitaci noodles ana soya a cikin shouyu mai zaki sannan a ci tare da tsoma danyen kwai.
* **Yosenabe** : Yose (寄) yana nufin "haɗuwa", yana nufin cewa duk abubuwa (misali, nama, abincin teku, kwai, tofu da kayan lambu) ana dafa su tare a cikin tukunya. *Yosenabe* yawanci yana dogara ne akan broth da aka yi da miso ko soya miya.
* **Yudofu** : tofu ya datse a cikin kayan kombu kuma yayi hidima da ponzu da kayan yaji iri-iri.

Ana yin Nabe a wani liyafar cin abinci a Japan
Akwai nabemono na yanki da yawa a cikin Japan, waɗanda ke ɗauke da abinci na musamman na yanki kamar salmon a Hokkaido da kawa a Hiroshima. Misalai sun haɗa da:

* Hokkaido
	+ **Ishikari-nabe** : salmon stewed a cikin miso na tushen broth tare da kayan lambu. Abubuwan da ake amfani da su sun haɗa da daikon, tofu, konjac, kabeji na kasar Sin, dankalin turawa, albasa Welsh, *shungiku*, naman shiitake da man shanu.
* Yankin Tohoku
	+ **Kiritampo-nabe** : *Kiritampo* ( shinkafa shinkafa, skewered da gasashe) stewed a cikin broth tare da kaza, burdock, faski na Japan, albasa Welsh, da konjac. Musamman na yankin Akita.
* Yankin Kanto
	+ **Hoto-nabe** : ƙwararren Yamanashi . *Hoto* (wani nau'in udon ) stewed a miso tare da kabocha squash, Sin kabeji, karas, taro da makamantansu.
* Yankin Chuetsu
	+ **Momiji-nabe** (venison-nabe). Sinadaran na yau da kullun: venison, burdock, shiitake naman kaza, Albasa Welsh, konjac, tofu, kayan lambu kore, stewed a cikin miso na tushen broth.
* Yankin Kansai
	+ **Udon-suki** : udon stewed a cikin broth tare da nau'i daban-daban.
	+ **Harihari-nabe** : Wale meat and mizuna . Musamman na Osaka .
* Yankin Chugoku
	+ **Fugu-chiri** : An yanka yankan fugu a dashi tare da kayan lambu masu ganye irin su shungiku da kabeji na kasar Sin, kuma ana ci tare da tsoma ponzu.
	+ **Dote-nabe** : Kawa da sauran sinadarai (yawanci kabeji na kasar Sin, tofu da shungiku an dafa su a cikin tukunya tare da rufin ciki wanda aka lullube a cikin miso.
* Shikoku yankin
	+ **Benkei no najiru** : ( *na* nufin koren kayan lambu, ji kuma *yana* nufin miya). Sinadaran: agwagwa, dawa, kaji, naman sa, naman alade, daikon radish, karas, mizuna, hiru (wani irin lemun tsami), da dumplings da aka yi da buckwheat da shinkafa.
* Yankin Kyūshū
	+ **Mizutaki** . Yankakken kaji da kayan lambu ana dafa su a cikin ruwa mai sauƙi, kuma a ci tare da tsoma miya kamar ponzu. Sinadaran sun hada da kabeji na kasar Sin, albasa Welsh, shiitake ko wasu namomin kaza, tofu, shungiku, da shirataki noodles.

* Ponzu : Ponzu na kowa ana yin shi da soya miya da ruwan 'ya'yan itace da aka matse daga lemu mai ɗaci, mai daɗi, da kombu (kelp) stock.
* *Gomadare* (Sesame sauce): Ana yin miya na sesame yawanci daga ƙasa sesame, soya sauce, kelp stock, sake da sukari.
* Danyen kwai da aka tsiya: An fi amfani da shi azaman miya don sukiyaki.

## Hotuna

* Chankonabe
* Yudofu
* Sukiyaki
* Oden
* Motsunabe

## Manazarta