Japanese use cast iron pots because of their durability and how long they can hold heat. The pots are used primarily in nabemono dishes and tea ceremonies. When eating nabemono, the large pots are filled with broth or vegetables, and guests add their own ingredients as they desire, eating in a communal gathering. In tea ceremonies, the pots are used to heat the water that is poured into cups for the tea.
Uses
Japanese cast iron is used in a variety of cooking, especially group meals and large dishes in which several ingredients are combined. Japanese cast iron cookware focuses primarily on utility, and it is used instead of the stainless steel or Teflon alternatives available in the United States. Proponents of cast iron cooking say that the iron enhances the flavor of such communal Japanese dishes and adds important nutrients to the meals.
History
The art of creating the simple pots used in Japanese cast iron cooking is called Nambu-tekki. It was born in the 17th century and refined in the later centuries to the basic kettle and skillet designs used today. Japanese cooks found that cast iron retained heat longer, heated more evenly and lasted much longer than alternatives, thus suitable for frequent family meals and tea ceremonies.
Nabemono
Nabemono is a term used to refer to both the one-pot meals served in cast iron pots and the communal tradition of meeting at homes and restaurants to partake in such meals. The word nabemono lmeans things in a pot, and it is the most popular use of cast iron cooking in Japan. In nabemono gatherings, people bring their own ingredients in pots and platters and make them available to all guests. Diners choose from the ingredients that interest them and place them in the pots filled with heated broth or soup of some kind. Once cooked, the diners draw food from the pots that interest them.
Chagama
The other popular use of cast iron pots in Japanese cuisine is as water pots for tea ceremonies. These lavish and highly formal ceremonies are held for a variety of reasons, but they center around the chagama, or the cast iron pot used to heat the water that is poured for tea.
Sukiyaki
Sukiyaki is the name for the most popular dish eaten in the nabemono style. It has migrated to the dishes of other cultures and is one of the most well-known Japanese dishes. The primary ingredient is usually some type of meat, cut into pieces small enough to fit in and be shared from the pot, along with vegetables and raw egg.
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