Niigata Nabe 新潟鍋

Description: Niigata Nabe 新潟鍋 is the Nabe that is eaten in Niigata Prefecture. As the days go from warm weather and it starts to grow colder, there are ways to deal with cravings for feeling warm, and having a nice bit of comforting food. It is something that can be shared, brings community together, and nothing says winter quite like a steaming hot pot. In Niigata, a region that has an assortments of blessings with its rich natural resources, there’s no shortage of ingredients perfect for nabe, so it comes to no surprise that there are varieties that are made in homes and restaurants that are notable. With incredibly fresh seafood, vibrant vegetables, and high-quality local meats, nabe dishes are elevated in an absolutely delicious that uses flavors that are not afraid of the spicy, the strong, and the salty.

Season: Warm liquids start simmering more as winter comes closer and the season for Nabe is winter, as well as Oden, which means all sorts of restaurants start changing their menu at this time. Ingredients are thoroughly enjoyed in a steaming Niigata hot pot as a simple pleasure that makes people feel like they are in a Niigata home, even if they are eating it from far away. This is because the season of winter brings particular ingredients to the table such as: cod milt (shirako), yellowtail (kanburi), blackthroat seaperch, snow crab, oysters, monkfish, flying squid, shrimp, sole, pacific cod, flounder, and salmon. It also brings the out winter vegetables like: daikon radish, negi, hakusai cabbage (chinese cabbage), osaki spinach, yukiwari cabbage, 

Fluffy Sauce: Espuma foam is a light airy foam and has been used as a garnish and  reminds people of snow covered mountains, even when it is not season, but what it is also sometimes used as a sauce. Izakaya Yukiguni Gyu Nabe is credited to surprising customers with the look. It is a combination of italian and japanese cuisine that works with local ingredients that blend naturally to the region, so nabes that have italian touches to them feel typical. When heated, the espuma gradually dissolves into the soup, creating a deep flavor. It is used as a way of having a deeper flavor in restaurants that want to remind their customers of being in snow country, but some enjoy a more traditional approach as its introduced from modern day culinary gastronomy.

Specialty: Soymilk-Tantan Broth (Ikoma), Kuroge Beef broth (Izakaya Yukiguni Gyu Nabe), Shoyu-Ginger Beef broth (Butaya), Mapo Motsu Broth (Otokobana), Miso-Mushroom Broth, Niigata Chanko Broth (Daishoryu: chicken, dashi, salt), Snow Crab-Miso broth (Marunaka), Duck Broth.

Spicy Nabe: Niigata Station has been a place that people have often considered a good place for Nabe, so the ones that stick out as a specialty tend to be many of the red colored ones like: Tantan Motsunabe (Butaya). Kenari serves a Spicy Beef Tendon Nabe with Niigata-Korean cuisine influence and is often compared to restaurant Yuu that serves Red Motsu Stew. Otokobana has carved a niche of Niigata Mapo Motsunabe, but also has other flavors like: dashi soy sauce, umami salt, white miso, and mentaiko.

Chanko Nabe: Chanko Daishoryu ちゃんこ大翔龍 is known for Niigata Chanko Nabe and is located on Keyaki Street in Chuo Ward, Niigata City.

Onsen Hotpots: The Gosen City Sakuhana Onsen Winter Hot Pot Festival 咲花温泉 冬の鍋祭り is a seasonal event held at Sakuhana Onsen in Niigata Prefecture where several ins have their nabe's: Local Chicken Nabe (Pork, Shredded Chicken, Inoki, Shiitake, Daikon, Carrot, Cabbage), Pork Soup (pork, sugar snap peas, carrot, daikon, negi, zucchini, konjac), Duck Nabe (negi, shiitake, duck), Yosenabe is called everything pot and has (Enoki, Maitake, Shiitake, Tofu, Fish ball, Pork, Shrimp, Kamaboko, Shiso). What is very common is the addition of a variety of mushrooms in Niigata Hot Pots.

Niigata Festival: The largest Nabe festival also features Sake as an important part of imparting unique flavors to nabe dishes as it is part of the nabe culture in Niigata. This is the Niigata and Sake Festival that is held every year as a three day event held on the 2nd floor of the Bandai City Bus Center in Chuo Ward, Niigata City. It starts at 11am and ends at 7pm with about dozen or more vendors who serve their different broths, ingredients, alongside sake, oolong tea, and beer. People head to it when they are curious about what sorts of Hot Pot Niigata has to offer. As it grows it will continue to celebrates the region’s rich hot pot (nabe) culture during the winter months. The festival is a great opportunity to feature a variety of local hot pot dishes from Niigata, showcasing the area's traditional and modern takes on this beloved dish. The event brings together a variety of regional nabe styles, offering visitors the opportunity to sample and experience how hot pot is prepared and served in different parts of the prefecture. It has a large potential for growth as it grows larger and more participation is there.

Nippon National Pot Association 一般社団法人ニッポン全国鍋協会  is the definative Japanese organization dedicated to promoting and preserving the culture of hot pot (nabe) cuisine across Japan. It usually keeps a close eye on competing restaurants that are in the National Nabe Grand Prix that happens each year to showcase Japan's very best nabe selections as they try to battle for the title the best.