Home > Cooking > Encyclopedia

	Encyclopedia
	nabemono muttonfish mysost cheese naan; nan nabemono Nantua sauce Napoleon Napoleon cherry Definition: [nah-beh-MOH-noh] This Japanese term translates to "things-in-a-pot" and refers to a category of communal one-pot meals that are popular in Japan, particularly during cold weather. Ingredients are prepared in bite-size portions in advance, then cooked at the table in broth or oil. With some dishes, ingredients are added one at a time and when the dish is ready it's served family style. With other dishes, participants actually cook their own food in the hot liquid or oil, much like a fondue Bourguignonne. Various condiments and sauces are served to flavor the just-cooked foods. See also chirinabe; mizutaki. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?