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Nabe is a type of Japanese cuisine cooked and served in a large saucepan. In Japanese, meaning nabe pot. Pan placed on a small stove or heating plate at the table. As he cooked a pot or container of ceramics called donabe, and the food served at the dining table directly with the pan.
Nabe dishes include the type of steamboat dishes are served for multiple people sitting around a pot containing a main dish. Taken their own food from the pot of people want to eat it, and moved into its own cup before eating. Besides called Naberyōri, these foods are also called Nabemono. This food is popular as a winter food in Japan.
Prior to the Edo period, Japanese people have a culture of eating "one person, one tray". At that time,
nabe dishes served for one or two people. In the Meiji era, became so popular nabe dishes, especially beef nabe dish called gyūnabe.