Hot pot dishes are a staple in Japan from autumn through winter. Gathering around a steaming pot on a chilly evening warms not just your body but also your heart, as it brings family and friends together.
Japan boasts a wide variety of hot pot dishes, each with its unique character. Here, we introduce nine carefully selected regional hot pots from around the country. Alongside the recipes, you'll find tips on pairing sauces, when to add ingredients, and even how to prepare the perfect "shime" (the final dish made with the broth).
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The Ever-Evolving History of Hot Pot Cuisine
The origins of hot pot cooking in Japan trace back to the Jomon period (around 14,000 BCE–10th century BCE) with the invention of earthenware. At that time, meals were served individually after being prepared, making them different from today’s communal hot pots. However, during the Edo period (1603–1868) and Meiji period (1868–1912), a dish called "shippoku" introduced the idea of sharing a pot at the table.
In urban areas during the Edo period, the spread of portable "shichirin" (small charcoal stoves) made it possible to enjoy simmered hot pot meals on the spot. By the Meiji period, the lifting of the meat-eating ban encouraged the consumption of beef, sparking a sukiyaki boom among the common people. Today, there are over 100 types of hot pot dishes enjoyed in Japan, ranging from traditional Japanese flavors to international favorites like Chinese "huo guo" and Korean "jjigae."
9 Local Hot Pots Loved by Communities Across Japan
Regional dishes in Japan have evolved in harmony with the local climate and culture. Among these, hot pot dishes enjoyed during autumn and winter stand out as treasures of traditional cuisine. In recent years, new hot pot recipes have also gained attention as part of local revitalization efforts.
【Hokkaido】Ishikari Nabe
Ishikari Nabe, a signature dish of Hokkaido, originated from the fishermen of the Ishikari region, who cooked freshly caught salmon in a miso-based broth. Initially prepared to celebrate bountiful catches, this dish became widely known across Japan after it was served to tourists in the late 1940s to early 1950s. Today, it is one of Hokkaido’s iconic dishes.
Known for its rich and flavorful taste, characteristic of cold regions, Ishikari Nabe typically includes ingredients like onions and cabbage, although the exact combination varies by household. A sprinkle of sansho (Japanese pepper) enhances the aroma, and optional additions like salmon roe or butter offer creative variations. The collagen-rich salmon skin is also believed to be good for your skin.
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【Akita】Kiritanpo Nabe
Kiritanpo Nabe is a traditional hot pot from the Odate and Kazuno areas of Akita Prefecture, where forest workers used "kiritanpo" (mashed rice molded into cylinders and grilled) in their hot pots. It is often made during the harvest season with freshly harvested rice, especially in northern Akita. In Odate City, it is also an essential dish for welcoming guests.
A key ingredient is Hinai-jidori chicken, one of Japan’s three most renowned chicken breeds alongside Nagoya Cochin and Satsuma Jidori. Its fine texture and rich flavor elevate the umami of Kiritanpo Nabe.
【Ibaraki】Ankō Nabe
Ankō Nabe, known as a winter delicacy since the Edo period, is a local specialty of Ibaraki Prefecture, where monkfish fishing thrives. This hot pot uses the whole monkfish, including its meat, liver, skin, fins, and gills—earning it the nickname "the fish with no waste." Common soup bases include soy sauce, miso, and plain simmering water.
Among the "seven treasures" of the monkfish, the liver is the most prized. Dissolving it into the broth beforehand creates a rich and flavorful soup.
【Tokyo】Dojo Nabe
Dojo Nabe, a hot pot featuring loaches, has been a beloved dish of the common people since the Edo period. In those days, eating animal meat was prohibited, so loaches were valued as an affordable and nutritious source of protein. Simmered until tender enough to eat whole, they provide a wealth of nutrients.
There are several variations of Dojo Nabe depending on the preparation and ingredients. These include "Marunabe," where whole loaches are simmered without cutting; "Nukinabe," where loaches are butterflied and cooked with burdock root; and "Yanagawa Nabe," in which loaches and burdock are simmered in a sweet soy-based broth and finished with egg. Each offers a unique texture and flavor.
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【Tokyo】Chanko Nabe
Chanko Nabe originated in the Meiji period as a staple dish for sumo wrestlers to build strength and stamina. This nutrient-rich hot pot typically features chicken, vegetables, and seafood. The dashi (soup stock) infuses the ingredients with flavor, creating a hearty dish. Traditionally, four-legged animals like beef and pork were avoided for symbolic reasons.
The type of dashi used for Chanko Nabe varies by sumo stable, with options including soy sauce chicken stock, garlic salt, and kombu-katsuobushi (kelp and bonito flakes). Today, this dish is widely enjoyed at restaurants and in homes, with numerous variations to suit modern tastes.
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【Hiroshima】Kaki no Dote Nabe
Kaki no Dote Nabe is a local specialty from Hiroshima, featuring the region's renowned oysters. The dish is characterized by the unique method of smearing miso along the inner sides of the pot like a "dike," with oysters and vegetables simmering in the center. As the miso gradually dissolves into the broth, the flavors evolve, combining with the oysters' rich umami to create a deep, complex taste.
In addition to the star ingredient—oysters—the dish includes a variety of other ingredients, such as napa cabbage, mushrooms, shirataki noodles, and tofu. These soak up the flavorful broth, ensuring every bite is delicious until the last.
【Hiroshima】Lemon Nabe
A newer addition to Hiroshima's culinary scene, Lemon Nabe was created to promote "Hiroshima Lemons," which boast the highest production in Japan. This refreshing hot pot uses the natural acidity and aroma of lemons to enhance the flavors of chicken, seafood, and vegetables. The ingredients are simmered in a light kombu dashi or creamy white soup, with slices of lemon floating on top.
Not only is Lemon Nabe visually stunning, but its bright and tangy taste also helps to neutralize any gamey flavors in meat. The citric acid and vitamin C in lemons are said to aid recovery from fatigue, making it a healthy option for those seeking lighter alternatives like tomato or soy milk hot pots.
【Fukuoka】Motsu Nabe
The exact origins of Motsu Nabe are unclear, but the dish is said to have gained popularity in Fukuoka shortly after World War II. Korean coal miners in the region appreciated the organ meats that were often discarded in Japan, and this culinary tradition spread locally. Motsu Nabe became widely known across Japan after a boom in Tokyo during the 1990s, following the economic bubble burst.
Typically made with beef offal (motsu), this hot pot is cooked in a soy sauce- or miso-based broth with garlic, chives, cabbage, and tofu. The garlic aroma and the chewy yet tender texture of the motsu are highly appealing. Its collagen content also makes it a popular choice among women looking for skin-nourishing dishes.
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【Fukuoka】Mizutaki
Mizutaki is one of Fukuoka's signature hot pot dishes, made by simmering chicken on the bone in a broth with vegetables, and enjoyed with dipping sauces like ponzu or yuzu pepper. This dish is a fusion of Chinese-style chicken dishes, Western consommé soups, and Japanese culinary traditions, uniquely developed in Fukuoka.
Mizutaki can be enjoyed all year round as it pairs well with seasonal vegetables. It is particularly associated with the "Naorai" feast that follows the Hakata Gion Yamakasa festival, where chicken is chosen for its energy-restoring properties. The rich, savory chicken broth, simmered to perfection, is not only nourishing but also warms the body from the inside out, making it especially comforting during the colder months.
Tips to Make Your Hot Pot Even More Delicious
When enjoying hot pot at home, a little extra effort, like preparing various dipping sauces or carefully timing when to add ingredients, can elevate your meal to rival that of a restaurant.
Enjoy Different Flavors with Dipping Sauces
Ponzu sauce
With its citrusy tang and soy sauce base, ponzu offers a refreshing taste that cuts through the richness of fatty ingredients.
Sesame Sauce
Rich and sweet with a creamy texture, this is a popular choice for shabu-shabu and adds a satisfying depth of flavor.
Green Onion Salt Lemon Sauce
Perfect for fatty ingredients, its salty and tangy notes are enhanced by the fragrance of green onions.
Plum Shiso Sauce
Featuring the tartness of plum and the refreshing aroma of shiso leaves, this sauce adds a light finish that boosts your appetite without feeling heavy.
The "Shime" Is the Highlight of Hot Pot Meals
Rice-Based Options (Zosui or Risotto)
Add rice to the leftover broth, stir in a beaten egg, and garnish with green onions or seaweed for a perfect finish. Adding cheese creates a creamy twist.
Noodles (Ramen, Udon, Pasta)
Noodles absorb the flavorful broth beautifully and are easy to prepare by simply simmering them.
Mochi (Rice Cakes)
Mochi soaks up the broth, becoming soft and chewy. It's filling and satisfying.
Glass Noodles
These soak up the broth's flavor and offer a slippery, pleasant texture. They're also low in calories, making them a great option for those watching their diet.
Timing Makes a Difference in Flavor
Before Turning on the Heat: Broth-Enhancing Ingredients and Root Vegetables
Add meat or seafood that enriches the broth with umami, and root vegetables that take longer to cook, allowing them to simmer thoroughly.
Once the Broth Boils: Mushrooms, Tofu, and Meats
Be mindful not to overcook ingredients that can fall apart or lose texture, while ensuring meats are fully cooked.
Right Before Eating: Leafy Vegetables
Leafy greens cook quickly and are best added last to retain their crunchiness.
Use Pre-Made Soup Bases for an Easy Restaurant-Quality Meal
There are many types of pre-made hot pot soup bases available. If you’re unsure which one to choose, trying products supervised by famous restaurant chains is a good option.
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