as hokke (Arabesque greenling) are also served this way. Nabemono (one pot cooking, ) Nabemono () includes: Motsunabe (): beef offal, Chinese cabbage and various vegetables cooked in a light soup base. Shabu-shabu (): hot pot with thinly sliced beef, vegetables, and tofu, cooked in a thin stock at the table and dipped in a soy or sesame-based dip before eating. Sukiyaki (): thinly sliced beef and vegetables cooked in a mixture of soy sauce, dashi, sugar, and sake. Participants cook at the table then dip food into their individual bowls of raw egg before eating it. (): hot pot with fish and vegetables. (): hot pot with blowfish and vegetables, a specialty of Osaka. Chigenabe () or Kimuchinabe (): hot pot with meat, seafood and vegetables in a broth seasoned with gochujang, and Kimchi. Imoni (): a thick taro potato stew popular in Northern Japan during the autumn season Kiritanponabe (): freshly cooked rice is pounded, formed into cylinders around Japanese cypress skewers, and toasted at an open hearth. The kiritanpo are used as dumplings in soups. Chankonabe (): commonly eaten in vast quantity by sumo wrestlers as part of a weight-gain diet. Nimono (stewed dishes, ) Nimono () is a stewed or simmered dish. A base ingredient is simmered in shiru stock flavored with sake, soy sauce, and a small amount of sweetening. Oden ( "kantou-daki", ): surimi, boiled eggs, daikon radish, konnyaku, and fish cakes stewed in a light, soy-flavored dashi broth. Common wintertime food and often available in convenience stores. : chunks of pork belly stewed in soy, mirin and sake with large pieces of daikon and whole boiled eggs. The Okinawan variation, using awamori, soy sauce and miso, is known as (). : beef and potato stew, flavored with sweet soy. : fish poached in sweet soy (often on the menu as ). : Okinawan dish of pork stewed with bone. Itamemono (stir-fried dishes, ) Stir-frying () is not a native method of cooking in Japan, however mock-Chinese stir fries such as (, stir fried vegetables) have been a staple in homes and canteens across Japan since the 1950s. Home grown stir fries include: Chanpurū (): A stir-fry from Okinawa, of vegetables, tofu, meat or seafood and sometimes egg. Many varieties, the most famous being gōyā chanpurū. Kinpira gobo (): Thin sticks of greater burdock (gobo, ) and other root vegetables stir-fried and braised in