Nabe cuisine (hot pot cuisine) - Naberyori

Japanese: なべ料理(鍋料理) - なべりょうり

A dish in which ingredients are placed in a pot over a heat source such as a brazier, charcoal grill, or stove, and the food is eaten while it is boiled. It is called "nabemono" or simply "nabe," and "konabedate," which means using a small pot, is almost the same meaning. It is thought to have actually been practiced for quite some time, but in documents it appears to have been around since the Tenmei period (1781-89) in the late Edo period. Alternatively, it may have been around that time that small shallow pots made of earthenware or iron finally became popular. It seems that dishes such as yudofu and loach nabe have been around for a long time, but it seems that meat dishes expanded the fanbase with the spread of konabedate.

Source: Heibonsha World Encyclopedia, 2nd Edition Information

Japanese:

火鉢，七輪，こんろなどの熱源に，材料を入れたなべをかけ，煮ながら食べる料理。〈なべ物〉あるいは単に〈なべ〉ともいい，小なべを用いる意味の〈小なべ立（こなべだて）〉もほぼ同義である。実質的にはかなり古くから行われていたと考えられるが，文献上では江戸後期の天明(1781‐89)ごろから見られるようになる。あるいは，そのころになってようやく土製や鉄製の浅い小なべが普及したのかもしれない。湯豆腐，ドジョウなべなどは早くからあったもののようだが，小なべ立の普及で愛好者層を拡大したらしいのは獣肉料理であった。

出典　株式会社平凡社世界大百科事典第２版について　情報

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