![]() ![]() This particular invention of mine is a twist off of a Classic Japanese noodle dish, couple with a bit of tongue-in-cheek biology. This makes them ideal for situations where you want a simple bowl of comfort-food without spending the whole afternoon tending a pot. They're endlessly variable, but unlike many stews, nabemono dishes are often fairly quick to cook, as they tend to omit tough, slow-cooking meats, instead focusing on vegetables and more delicate proteins like tofu or seafood. Though I've only recently started experimenting with them, I have to say that Japan's stews, collectively called nabemono (basically 'things simmered in a pot') have a lot going for them. To give you an idea of what I mean, Wikipedia's List of Stews currently contains 149 different entries, and I'm pretty sure I want to try every last one of them. ![]() Stewed dishes are pretty universal in their appeal, and nearly every culinary tradition around the world has some variation on the idea of slowly simmering foods in a flavourful liquid. There's not much in this world that's more comforting than a big, bubbling pot of stew. ![]()
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