Ultimate Guide to Japanese Hot Pots: How to Enjoy Oden, Shabu-Shabu, Sukiyaki & More

During the cold season, nabe (hot pot) containing a variety of ingredients is a favorite wintertime meal in Japan enjoyed with family and friends. Oden is one of the most popular nabe dishes. In this installment, we visited Odenya Takeshi, where you can enjoy two types of dashi (soup stock), and asked them for their recommendations on how to enjoy oden.

Shabu-shabu is a long-beloved dish throughout Japan. Following the Second World War, beef dishes were introduced to Japan from Europe and America, which led to the shabu-shabu style of enjoying beef becoming popular throughout the nation. In this style, thinly-sliced pieces of beef are briefly swished through a simmering dashi broth, and enjoyed with a variety of condiments. We’ve asked a shabu-shabu specialty restaurant for some advice on the smart way to enjoy this classic dish.

Sukiyaki, thin slices of tender beef simmered in a savory-and-sweet sauce with accompaniments such as vegetables and tofu, is one of the best-known Japanese dishes around the world! To a Japanese person, sukiyaki is a truly luxurious treat for special occasions. As this dish is most commonly enjoyed at home, being invited to have sukiyaki at a restaurant can be a somewhat stressful situation. Not to worry – we’ve asked the experts at a sukiyaki specialty restaurant, Ningyocho Imahan, for some tips on the smart way to prepare and enjoy sukiyaki in a restaurant setting!

Kiritanpo (pounded rice cake) is one of Akita's most famous dishes. In this installment, we asked the staff at AKITA DINING Namahage Ginza to show us the best way to enjoy kiritanpo nabe!

Flavor-packed “motsunabe” (organ meat hotpot) is a favorite dish with origins in Kyushu. As cold weather sets in, motsunabe becomes all the more irresistible. This dish is typically enjoyed in a series of steps. Knowing the process in advance will increase your enjoyment of this dish, so we’ve asked a specialty restaurant for their advice.