Mixed Hot Pot
During the cold winter, a warm yosenabe makes the best feast.
The name yosenabe comes from mixing an assortment of things together.
The basics involve stewing seafood (such as cod, salmon, and shrimp), vegetables (such as Chinese cabbage, green onions, and edible chrysanthemums), mushrooms, and tofu in dashi stock. Serve with condiments and sauce.
After enjoying a plethora of ingredients, another joy awaits in adding rice or udon to the hot pot at the end of the meal.
The person in charge of the hot pot is referred to as nabe-bugyo — the hotpot commissioner.