FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
NABEMONO
Kagawa, Aya. 1957. Japanese Cookbook. Japan Travel Bureau and printed by Hosokawa Printing Co., Tokyo.
is meat, or fish and various vegetables, tofu and dried foods are put in a saucepan and flavored with dashi, shoyu, sugar and mirin. This is served piping hot from the pot on the table.
