The Agemono Japanese hot pot is a traditional cooking pot used for stews, soups and deep frying. This hot pot is also known as ‘Nabe’ pot, and it is commonly used in Japanese to cook Nabemono. These are traditional Japanese hot pots, which are soups and stews served while still boiling. They were traditionally cooked in winter to warm from the cold.
What makes a dish Nabemono?
There are typically 2 types of nabemono in Japan.
- Lightly flavoured stock - often with kombu or other milder flavours. This often enjoyed with a dipping sauce at the table due to its mild flavour
- Strong flavoured stock - with miso and soy.
Much like Chinese hot pot, Japanese Nabe is often cooked at the table, so diners can eat straight from the pot. It also means more ingredients can be added, to create many different combinations - hence Nabenono is known as a family of dishes due to the variety.
This hot pot is made of cast aluminium, for a hot pot that is extremely durable and built to last.
Not dishwasher safe. Wash with warm water by hand. Do not cook on high heat with the lid on or the heat may disturb its shape. The lid is suitable for keeping cooked food warm when serving.
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