Post #24: Nabe (Japanese Hot Pot)

  In the winters, Japanese usually gather around the table to enjoy a boiling dish called nabe. There are many types of nabe, but the majority of them contain meat. In all, a savoury soup base such as shoyu (soy sauce), miso (bean paste), and salt flavoured.

  Some ingredients that may be used are:

Types: 

Yosenabe. Yose (寄) means "putting together", implying that all things (e.g., meat, seafood, egg, tofu and vegetables) are cooked together in a pot. Yosenabe is typically based on a broth made with miso or soy sauce flavourings.

Chankonabe (ちゃんこ鍋): was originally served only to Sumo wrestlers. Chankonabe is served with more ingredients than other nabemono, as it was developed to help sumo wrestlers gain weight. Many recipes exist but usually contain meatballs, chicken, vegetables such as Chinese cabbage and udon.

Yudofu: tofu simmered in a kombu stock and served with ponzu and various condiments.

Sukiyaki: thinly sliced beef, tofu, vegetables and starch noodles stewed in sweetened soy and eaten with a raw egg dip.

Oden

Motsunabe (もつ鍋): made with beef or pork offal, originally a local cuisine of Fukuoka but popularised nationwide in the 1990s because of its taste and reasonable price. The ingredients of motsunabe vary from restaurant to restaurant, but it is typical to boil the fresh cow offal with cabbage and garlic chives. After having offal and vegetables, the rest of soup is used to cook champon noodles. The soup bases are mainly soy sauce or miso.

Any more information can be found on Wikipedia. In addition, the information above is entirely from Wikipedia, I credit nothing. 

I am very sorry this post came so late, but it was saved as a draft for 3 days.