Everywhere you go during the fall and winter seasons in japan , you are bombarded by television commercials or aisle displays marketing nabe ( hot pot ) ingredients at the supermarket 日本人很爱吃锅，每逢秋冬季节，不论是电视广告还是商店都会大力宣传出售各式各样的锅汤底料或搭配好原料的锅物拼盘等。
Cooked morsels are dipped into raw egg on the way to the mouth to give a silky coating and to ameliorate the sweet and salt . shabu - shabu is more like a normal nabe in that the ingredients are added to a pot of stock 首先将一碗红汤倒入锅内，开大煤气炉的火候，然后将牛肉、海鲜、蔬菜等一起放在锅里煮，吃时沾上生鸡蛋汁、酱油和糖做成的调味料。
The yose - nabe consists of chicken , fish , seasonal vegetables and tofu cooked in chicken broth and the chiri - nabe consists of seasonal vegetables and chopped fish cooked in broth but eaten by dipping the cooked ingredient in a vinegar and soy sauce mix “大炖锅风”是在咖喱鸡汤中加上鸡肉、鱼肉、应时的蔬菜和豆腐，调味而成。 “鱼类锅风”是放入应时的蔬菜和切碎的鱼肉煮成汁再加上醋和酱油来吃。
