Nabe vs. Nabemono vs. Oden: What’s the Difference?
Here in Japan, winter is 鍋の季節 or the season of Nabe (鍋).
At this time of the year, people enjoy various varieties of Nabemono (鍋物: literally, Nabe Thing) both at home and in restaurants, among which Oden (おでん) is especially popular.
Nabe (鍋) or Nabemono (鍋物)
For the unfamiliar, the Japanese word 鍋 (Nabe) can refer to two different things, and one, or the original meaning, usually refers to a cooking pot or saucepan.
Nabemono or Nabe Ryori (鍋料理: literally, Nabe Dish) is another meaning of Nabe, and both refer to a hot pot dish.
So you can paraphrase 鍋の季節 as 鍋物の季節 (the season of Nabemono) or 鍋料理の季節 (the season of Nabe Ryori).
vs. Oden, Sukiyaki, Shabu Shabu
Nabemono, or the Japanese hot pot, comes in numerous varieties, which include Oden, Sukiyaki (すき焼き), and Shabu Shabu (しゃぶしゃぶ).
These dishes are popular types of Nabemono or Nabe Ryori, widely enjoyed in my country.