Winter food in Japan

In autumn, I discuss about seasonal food in this blog.
Time goes by so fast, doesn't it?

I can say winter is the season for the root veges.
Especially radish and Chinese cabbage.
Generally, we, Japanese likes to have Japanese hotpot which is called Nabe (なべ；鍋）
we put some radish, thin-sliced pork belly, carrots, Chinese cabbage, meat balls (chicken), mushrooms, spring onion and Tofu in the several broth.
Don't you think even for the ingredients of Nabe have a ton of nutrient like vitamin B1 or potassium.
For the broth, my favourite is kimchi soup ( Korean fermented spicy pickles) or pork.

If you are pregnant when you read, I also recommend Kombu ( seaweed ) broth and put more chicken breast, deep friend Tofu ( Age) and leafy veges.
I know it looks like soup, but a little bit different for us.
Hope you enjoy HOT POT culture!

KIKI

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