Our friend, Naomi, came to our apartment a couple weeks ago and taught us how to cook Nabe, a traditional Japanese dish. It's made in a large ceramic pot, cooked over a small portable stove that rests on the table where you are eating. You can cook a variety of vegetables and meat combinations in a delicious concoction of liquids that comprise a savory broth. All the guests sit around the table and serve themselves from the pot and add more ingredients as necessary. When all the vegetables and meat are gone, the remaining "broth" is soaked up by adding rice to the pot. The result is a risotto-esque dish called ojiya. Very delicious and very appropriate for a cold, winter evening. We had a nice time.