Japanese loves “Nabe” in winter.
Nabe is Japanese steamboat dishes and cooked at the table.
I love and often eat Nabe .
Nabe is good for housewife, because it is easy to prepare.
I just cut ingreadients, for example vagetables , meat and fish.
People can get many kinds of soup in the supermarket.
I stocks several kinds of soup bag in winter, so I can eat Nabe anytime I want.
Kiritanpo Nabe is Japanese local food.
It is considered a traditional food of Akita Prefecture, in northern Japan.
Kiritanpo is rice on a stick.
Newly harvested rice is cooked, kneaded, skewered and shapede, then toasted over a charcoal fire.
“Kiri” means cut in Japanese, while “tanpo”refers to a “tanpo-yari”, a training spear tipped with a leather or cloth sheath filled with cotton.
In nabe, cooked rice and noodles are usually added to the broth at the very end (we call it “shime”),
once the other ingredients have been cooked. But kiritanpo goes in at the biginning, with the chicken, vegetabeles and everything else.
They say kiritanpo began as a portable meal carried by mountain hunters, though there are other theories as well.
