Nabe-mono is a dish with seafood, vegetables, shiitake mushrooms, tofu, udon noodles and soy sauce. It is prepared in special clay pots called hinabe. It is usually served in the form of a hot cauldron. The most popular types of this dish include. shabu shabu, sukiyaki and yosenabe.

Shabu shabu is prepared from thinly sliced beef, to sukiyaki a raw egg is added, and yosenabe It is cooked in a miso paste broth. The Japanese also like nabemono in a yudofu version with braised tofu with vegetables. Many also eat a version of montsunabe - from pork or beef offal.

Nabemobo is typically a warming dish for winter. Interestingly, depending on the prefecture in Japan, garlic, potatoes, pumpkin, Japanese parsley or venison, among others, are added to the dish.