Nabe-mono, a Japanese cuisine quite similar to stew, is much preferred from late autumn to early spring. We serve ourselves boiled vegetables, meat and fish from a wide-open pot set on a cooking burner in the center of a table.

Botan Nabe by Hata-Kaku, Kyoto must be one of the best experience. Wild boar meat is served like a peony flower, simmered in white miso soup.