1.
hot pot dish; one-pot meal; nabe cuisine
A category of Japanese dishes cooked and served in a communal pot at the table. Ingredients typically include vegetables, tofu, meat or seafood, and broth. A quintessential winter food in Japan.
An umbrella term for various hot pot dishes. Often shortened to 鍋 in casual speech.
Common collocations
Types
Common types include すき焼き (sukiyaki), しゃぶしゃぶ (shabu-shabu), 寄せ鍋 (assorted hot pot), 水炊き (chicken hot pot), and キムチ鍋 (kimchi hot pot).
Cultural note
鍋物 is strongly associated with winter and communal eating. Sharing a pot symbolizes warmth and togetherness. After the main ingredients are eaten, rice or noodles are often added to the remaining broth as a 締め (finishing course).