What Is Nabe? The One Word That Explains Japanese Hot Pot

Nabe (鍋) simply means "pot" in Japanese. It refers to both the cooking vessel itself and the entire family of hot pot dishes cooked in it. Sukiyaki, shabu-shabu, oden, chanko nabe, yosenabe: all of these fall under the nabe umbrella.

But nabe is more than a cooking method. It's a communal dining experience where everyone gathers around a single bubbling pot, cooking and eating together. In many Japanese households, someone naturally takes on the role of nabe bugyo (鍋奉行), or "hot pot magistrate," the person who manages the heat, decides when ingredients go in, and keeps the whole operation running smoothly. It's a role that's equal parts honored and teased.

The global hot pot market was valued at roughly $3.5 billion in 2023 and is projected to reach $6.1 billion by 2032. By the end of this guide, you'll know which style to try first, what equipment you need, and exactly what to put on your shopping list.

Sukiyaki: The Sweet, Savory Hot Pot with a Meiji-Era Story

Sukiyaki's story begins during the Meiji era (1868–1912), when Japan opened its doors to Western influence and beef returned to the table after roughly 1,200 years of Buddhist dietary restrictions that discouraged meat consumption. The dish became a symbol of modernization, and its popularity exploded.

The name itself tells a story. "Suki" refers to a type of spade or shovel, and "yaki" means grilled. Farm workers once cooked food directly on their spades over open flames, and that rustic tradition eventually evolved into the refined dish we know today.

There are two distinct regional styles, and the difference matters. Kanto-style sukiyaki (Tokyo region) uses a pre-mixed sauce called warishita, a blend of soy sauce, sake, mirin, and sugar that goes into the pot from the start. Kansai-style sukiyaki (Osaka region) is closer to the original method: the meat is grilled first, then seasonings are layered in gradually. For beginners, we recommend starting with Kanto style. The pre-mixed warishita is forgiving and consistent, so you can focus on enjoying the process.

One tradition that surprises many first-timers is namatamago, the practice of dipping hot sukiyaki ingredients into a bowl of raw beaten egg. The egg creates a silky, rich coating that tempers the heat and adds a custard-like richness. If you're concerned about food safety, use pasteurized eggs, which are widely available in US grocery stores.

Sukiyaki meat is sliced between 1.8 and 2.5 mm thick, slightly thicker than shabu-shabu cuts, because it needs to hold up during longer stewing. Well-marbled ribeye is the most common choice. In Japan, sukiyaki is a staple at Bonenkai (year-end parties), where friends and coworkers gather to celebrate. It's a dish built for togetherness.

Shabu-Shabu: The Light, Interactive Hot Pot for Every Season

Shabu-shabu in its modern form was developed in 1952 at Suehiro Honten restaurant in Osaka, inspired by a Chinese mutton hot pot from Beijing that made its way to Japan after World War II. The name is pure onomatopoeia: it mimics the "swish-swish" sound of thin meat being stirred through simmering broth.

Compared to sukiyaki, shabu-shabu is lighter and lower in fat. There's no added oil, the broth is typically a simple kombu (kelp) dashi, and the emphasis falls on vegetables and lean proteins. This aligns well with the growing interest in traditional Japanese food as a healthy option, sometimes called the "Washoku Health Halo."

Each diner cooks their own slices piece by piece, swishing paper-thin meat (1.5 to 2.0 mm) through the broth for just a few seconds. Two dipping sauces sit at the ready: ponzu, a bright citrus-forward soy sauce, and goma-dare, a rich, nutty sesame sauce. Most people alternate between both throughout the meal.

Here's something most guides miss: nabe isn't just for winter. Rei-shabu (cold shabu-shabu) is a popular summer variation where cooked meat and vegetables are chilled and served with cold dipping sauces. If you're reading this in July, you're right on time.

Our honest take: if you've never made Japanese hot pot before, shabu-shabu is the easiest starting point. The broth is simple, the cooking is quick, and it's genuinely hard to overcook anything.

Equipment You Actually Need (And Budget-Friendly Alternatives)

You need two things: a heat source and a wide, shallow pot. That's it.

The traditional choice is a donabe (土鍋), an earthenware pot with over 1,000 years of history in Japanese kitchens. Donabe distributes heat slowly and evenly, keeps food warm at the table, and with proper care, can last for generations. It's a beautiful piece of cookware.

But you don't need one to get started. Here are practical alternatives:

• Dutch oven: Retains heat well, widely available. Heavier than a donabe, but works perfectly.
• Electric skillet: Built-in heat source means no separate burner needed. Great for sukiyaki especially.
• Stainless steel pot or wide saucepan: You probably already own one. It won't retain heat as evenly, but it gets the job done.

For a heat source, a portable butane burner is the most popular option. They're inexpensive, easy to use, and butane canisters are readily available at Asian grocery stores and online. An induction cooktop also works if you have induction-compatible cookware.

Don't let equipment stop you. A great nabe night can happen with what's already in your kitchen. And when you're ready to invest in the real thing, our team at Tomato Japanese Grocery carries donabe pots and portable burner supplies. After 20-plus years of sourcing, we know which ones hold up.

Your Japanese Hot Pot Pantry: What to Buy and What Each Item Does

Here are the core pantry ingredients you'll want on hand:

• Soy sauce: The savory backbone of warishita and dipping sauces.
• Sake: Adds depth and helps tenderize proteins.
• Mirin: Provides sweetness and a glossy finish to simmered dishes.
• Sugar: Balances the saltiness of soy sauce, especially in sukiyaki.
• Kombu (dried kelp): The foundation of umami-rich dashi broth for shabu-shabu.

For proteins, thinly sliced well-marbled ribeye is the most common choice for both sukiyaki and shabu-shabu. Tofu (firm for the pot, silken for variety) and shrimp are excellent additions.

For vegetables, stock up on napa cabbage, enoki mushrooms, shiitake mushrooms, chrysanthemum greens (shungiku), and green onions. These are the classics for a reason: they absorb broth beautifully and cook at different rates, giving each bite variety.

For shabu-shabu beginners, ponzu and goma-dare (sesame sauce) are available as ready-to-use bottles, so you can skip making them from scratch. And if you want to experiment, pick up some yuzu kosho, a spicy citrus paste that has seen 63% menu growth in US restaurants over the past four years. A small dab transforms any dipping sauce.

Many of these items can be difficult to find at mainstream US grocery stores. That's exactly why we're here. Tomato Japanese Grocery stocks all of these ingredients, both at our Marietta, Georgia store and through our nationwide online shop.

The Shime: Why You Should Never Skip the Broth Finale

Shime (締め) is the Japanese tradition of finishing a nabe meal by cooking one final item in the remaining broth. After all those proteins, vegetables, and seasonings have simmered together, the broth is at its most flavorful. Skipping shime means wasting the best part.

You have two classic options:

1. Udon noodles: Drop cooked udon directly into the simmering broth. Let them absorb the flavors for two to three minutes. Simple, satisfying, and the most popular choice.
2. Zosui (rice porridge): Add cooked Japanese short-grain rice to the broth, stir gently, then drizzle in a beaten egg. Let it set for about a minute. The result is a comforting, porridge-like finish that captures every last drop of umami.

Shime isn't an afterthought. In Japanese dining culture, it's a sign of respect for the ingredients and a beloved ritual that closes the meal on a warm note. It's also the part of the evening that people talk about the next day.

We carry udon noodles, Japanese short-grain rice, and instant dashi at Tomato Japanese Grocery, so you'll have everything you need for a proper finish.

Which Hot Pot Should You Try First? Our Honest Beginner Recommendation

Here's our straightforward advice:

• Shabu-shabu: Start here. Simple kombu broth, quick cooking, very hard to mess up. Difficulty: Easy.
• Kanto-style sukiyaki: Your next step when you want something richer and bolder. Difficulty: Easy-medium.
• Kansai-style sukiyaki: For when you're feeling confident and want to layer flavors. Difficulty: Medium.
• Yosenabe: A flexible, "anything goes" hot pot that's great for cleaning out the fridge. Difficulty: Easy.

Nabe is forgiving. Once you understand the basics, there are no strict rules. Adjust ingredients to your taste, swap proteins freely, and make it your own.

Solo nabe is increasingly popular, too. Single-person hot pot sales in Japan rose to 17.1% of total hot pot sales in 2024, up from around 12% just two years earlier. A small pot, a single burner, and your favorite ingredients make for a perfectly satisfying weeknight dinner for one.

Whatever you decide to cook first, we'd love to help you get started. Tomato Japanese Grocery has been sourcing authentic Japanese ingredients for over 20 years, and every item on this guide's shopping list is available at our Marietta, GA store or through our online shop with nationwide shipping. Grab a pot, pick your style, and welcome to nabe night.