This particular invention of mine is a twist off of a Classic Japanese noodle dish, couple with a bit of tongue-in-cheek biology. This makes them ideal for situations where you want a simple bowl of comfort-food without spending the whole afternoon tending a pot. They're endlessly variable, but unlike many stews, nabemono dishes are often fairly quick to cook, as they tend to omit tough, slow-cooking meats, instead focusing on vegetables and more delicate proteins like tofu or seafood. Though I've only recently started experimenting with them, I have to say that Japan's stews, collectively called nabemono (basically 'things simmered in a pot') have a lot going for them. To give you an idea of what I mean, Wikipedia's List of Stews currently contains 149 different entries, and I'm pretty sure I want to try every last one of them. Stewed dishes are pretty universal in their appeal, and nearly every culinary tradition around the world has some variation on the idea of slowly simmering foods in a flavourful liquid. There's not much in this world that's more comforting than a big, bubbling pot of stew.
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