Japanese winter traditions: Nabé and Thanksgiving

Winter in Japan has a way of slowing life down. The cold seeps into old houses without central heating, and you learn to layer up, to savor warmth wherever you can find it.

For me, that warmth came in the form of a steaming pot of nabé, my first taste back in Komatsu in 1997. What I love about nabé is how easy it is to make, even now that I live outside Japan. A simple broth, fresh vegetables, tofu, and a few slices of meat can turn any chilly evening into something special.

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