Yosenabe

The most flexible of all Japanese hot pots — whatever seafood, meat, and vegetables are on hand go into a single dashi broth. The ingredients vary entirely by what's available; the whole point is flexibility. Most commonly served during the colder months — a reliable choice when you don't know what else to order on a cold night.

【季節料理】魚介やお肉、お野菜など、好きなものをなんでも入れて煮る日本の鍋の基本よ。冷蔵庫の残り物を寄せ集めるから「寄せ鍋」って言うらしい。居酒屋や定食屋で食べられるかな？寒い季節に見かけたら、ぜひ頼んでみて。