I’ve been stockpiling some food photos, so I’m going to let a few loose. This is home made “nabe”. It’s been hot in Socal, so I’m not sure if this is the right call… but it tastes great. It’s fairly easy and goes a long way. The key is to get the right ingredients. The chicken meat ball (tsukune) is the key. If you don’t have something like that, you’re doomed. This is the standard type, there’s no curry, kimchee, or anything like that. Below you can see that I use magazines as the cushion and splash guard.