This is a winter food in Japan. Cooked in a pot (or known as 'nabe', the Japanese word for pot in Japanese) this dish is called "nabe" for obvious reasons.
Bring some water to a boil, and add seaweed like kombu or wakame, and then chop in lots of veggies - and some tofu, if you really want to embrace the spirit of Japan. We went all out and got all Japanese veggies, including hakusai (nappa cabbage), daikon (literally "giant root"), enoki (weird clustery mushrooms), and ninjin (carrot.. just showing off my Japanese).
Let's this infusion cook up until the veggies are soft, and then serve in soup bowls!
We added a dash of togarashi (7 pepper spice) on the top to give it some heat to the otherwise gently refreshing dish (despite it being served warm, the seaweed, water and veggie are nice and refreshing).
ITADAKIMASU!
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