Sukiyaki 　すき焼

Since Japanese did not regularly eat beef until after the Meiji Restoration they began eating it in the form of nabemono (hotpot) which was said to suite the Japanese taste. Probably the best known Japanese meat dish, Sukiyaki is often cooked and eaten at home although it is somewhat of a luxury item.

When cooking sukiyaki a nabe (big pot usually thick, shallow and made of iron) is used. The meat is boiled together with several vegetables in the warishita soup base. Once the meat is cooked well enough it is dipped in raw egg and then eaten.

Some other things to expect while eating Sukiyaki

Warishita: This is the stock in which sukiyaki is cooked. It is a combination of mirin, soy sauce and sugar giving it a sweet and spicy taste.
Negi: This is the Japanese word for spring onions and these are used in almost all sukiyaki for extra flavor.
Shirataki: These are noodles made from konnyaku (devils tongue) starch.