How to pronounce Chankonabe

Chankonabe is written ちゃんこ鍋 where it comes from. In the International Phonetic Alphabet it is /tɕaŋko nabe/. In plain English letters that is CHAHN-ko NAH-beh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Chankonabe?

Chankonabe is a soup or stew of Japan. Where it comes from: Tokyo (sumo stables). People usually eat it at lunch or dinner. Its main ingredients are chicken, fish and vegetables. It tastes savory and rich.

Where Chankonabe comes from

Chankonabe is one of 65 signature dishes of Japan on this map. See all dishes from Tokyo.

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  Sushi began as a way to keep fish, not as a fresh delicacy.

• Ramen ラーメン · Noodles & pasta · Tokyo and Yokohama

  Ramen arrived with Chinese cooks.

• Tempura 天ぷら · Main dish · Edo (Tokyo)

  Deep-frying in batter came to Japan with Portuguese traders and missionaries who reached Nagasaki in the 16th century.

• Monjayaki もんじゃ焼き · Street food · Tokyo

  Monjayaki, often just monja, is a Tokyo dish of very runny flour batter cooked on a griddle.

• Kusaya くさや · Snack · Izu Islands, Tokyo

  Kusaya is salted, dried and fermented fish made in the Izu Islands, which belong to Tokyo.

• Okonomiyaki お好み焼き · Street food · Osaka and Hiroshima

  The name means "grilled as you like it", and that is the whole idea: a batter of wheat flour and shredded cabbage cooked on a hot iron plate with whatever the cook has, then brushed with a thick sweet-savoury sauce, mayonnaise, seaweed flakes and bonito.

Food of Japan

Dishes like Chankonabe in other countries

Same type of dish and similar main ingredients as Chankonabe:

• Waterzooi Gentse waterzooi · Soup & stew · East Flanders, Belgium

  Waterzooi is a creamy stew-soup from Ghent, often called Gentse waterzooi.

• Chueo-tang 추어탕 · Soup & stew · North Jeolla, South Korea

  Chueo-tang is loach soup, made with the pond loach, a small freshwater fish of rice paddies and swamps.

• Sancocho · Soup & stew · Cibao (Santiago), Dominican Republic

  Sancocho is a thick stew of several meats, such as chicken, pork, beef and goat, with root vegetables like yuca, yam, taro, plantain and squash, and corn, flavoured with garlic, oregano, coriander and lime.

• Egusi soup ọbẹ̀ ẹ̀gúsí · Soup & stew · Southern Nigeria, Nigeria

  Egusi soup is thickened with ground melon seeds, which turn creamy and slightly nutty as they cook.