Yosenabe (寄せ鍋) is a traditional Japanese hot pot dish consisting of a variety of seafood, meat, tofu, and vegetables cooked together in a dashi-based broth. The name is derived from the Japanese words "yose" (to gather) and "nabe" (pot), referring to the assortment of ingredients that are combined in the pot. The dish is highly flexible, allowing for the inclusion of different proteins such as chicken, fish, and shellfish, as well as various vegetables like napa cabbage, mushrooms, and chrysanthemum leaves.
Often prepared in an earthenware pot known as donabe, Yosenabe is typically served communally, either pre-cooked or cooked piece by piece at the table, with no need for additional dipping sauces due to the flavorful broth. It is especially popular during the winter months in Japan and can be adapted to suit regional variations in ingredients and broth flavorings.