Nabemono: Yosenabe Hot-Pot Recipe using S&B Soup Mix

When it comes to winter dishes, many of us Japanese will probably bring to mind “Nabemono (鍋物)”. In the name, “Nabe (鍋)” means “pot” in Japanese and “Mono (物)” is the word for things or stuff.

So Nabe-Mono is the Japanese word for hot pot dishes cooked over a portable stove on the dining table, especially eaten in the frigid wintertime to warm up the body from inside out. When eating, each family member takes broth and ingredients he/she likes from the pot to a small bowl for himself/herself.

There are many variations of Nabemono in Japan, which include “Yose-Nabe (寄せ鍋)”, “Chanko-Nabe (ちゃんこ鍋)”, “Kiritanpo-Nabe (きりたんぽ鍋)”, “Oden (おでん)“, and “Shabu Shabu (しゃぶしゃぶ)“.

Kiritanpo Nabe (きりたんぽ鍋)Kiritanpo Nabe

Kiritanpo Nabe is a regional specialty of Akita Prefecture whose main ingredient is a tube-shaped chewy rice cake called “Kiritanpo (きりたんぽ)”.

Chanko Nabe (ちゃんこ鍋)Chanko Nabe

Chanko Nabe is the Nabemono hot-pot dish favored by Sumo wrestlers and is available in four types of broth, chicken-based, dashi-based, miso-based, and salt-based.

Yose-Nabe (寄せ鍋) 


Among the five Nabemono, Yosenabe is the most common variety that can be made from almost any kind of meat, seafood, and vegetable. Its soup stock is often made from Kombu seaweed and Katsuobushi dried bonito flakes and seasoned with soy sauce, salt, sake, and miso.

The ingredients and broth vary depending on the region and each household, but typical ingredients include pork, chicken, fish, prawns, clams, firm tofu, and vegetables such as Chinese cabbage and long onion.

Easy Yose-Nabe Recipe using S&B Oden no Moto


Nowadays, it is easy to make authentic Japanese-style Nabemono, including Yosenabe, if you use a Japanese soup mix available on online shopping sites like After putting ingredients into the broth made with the soup base, you just simmer the pot.

So last, for those who are interested in the Yosenabe hot pot, let me introduce an easy recipe using the Japanese seasoning and soup mix from S&B “Oden no Moto (おでんの素)”, which is actually one of the most beloved soup base mixes in Japan.

Yosenabe (4 servings)
Ingredient Quantity
Chicken thigh 300g
Enoki mushroom 1/2 piece
Chinese cabbage 5 leaves
Long onion 2 pieces
Carrot 1/3 piece
Shirataki 1 bag
Firm tofu 1 cake
Shiitake mushroom 4 pieces
Water 1,000 ml
S&B Oden no Moto 1 bag (20 g)
  1. Cut each ingredient into easy-to-eat sizes
  2. Place Chinese cabbage leaves on the bottom of a pot and add in other ingredients
  3. Pour water and S&B Oden no Moto powder into the pot and cook over medium heat
  4. Once the pot boils, turn down the heat and cook over low heat, skimming the foam from the surface, until the ingredients are cooked through
  5. Take the ingredients and broth from the pot to each bowl and enjoy it!

(Reference Pages: Wikipedia 寄せ鍋, S&B Foods)


Hi, I'm Tomo, a Japanese blogger living in Niigata Prefecture, Japan. For the purpose of enriching your life, I would like to introduce things about Japan on this blog, especially unique Japanese products, cooking recipes, cultures, and facts and trivia.

1 Response

  1. Medicaltipes.Com says:

    Add carrots and long cabbage into pot together with 1 tbsp of garlic oil. Allow the soup to cook till it boils.

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