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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When I first moved to Japan, I’ll admit. odén didn’t win me over right away. A simmering pot of assorted ingredients like daikon, boiled eggs, konnyaku, and fish cakes floating in a light soy-flavored broth? It felt unfamiliar, and I wasn’t sure what to make of it.

But like many things in Japan, odén is a slow burn. Over time, I came to appreciate its quiet charm. Now, it’s one of my favorite winter comforts, especially when enjoyed sitting at the kotatsu, that magical heated table I wrote about recently. There’s something deeply grounding about gathering around a warm pot, watching steam rise as flavors deepen, and sharing bites with loved ones while your legs stay toasty under the blanket.

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