The burner is lit and a big pot of cooking broth is set on top. Once the liquid starts bubbling you can add food to the pot piece by piece. Fish, prawns, and various mushrooms and fungi should be added first, since they take the longest to cook. Very crisp vegetables, such as carrots, can also be added at this stage. Watch them carefully and pull them out quickly, otherwise they'll overcook and fall apart.
Nabemono dishes are most popular in the late fall and winter months.
A few varieties like beef sukiyaki can be found all year round. Exotic meats such as wild boar, venison, and horsemeat are often cooked nabemono-style, and these can be found in Japanese regional restaurants.