{"id":2663,"date":"2025-10-14T10:00:14","date_gmt":"2025-10-14T01:00:14","guid":{"rendered":"https:\/\/goodie-foodie.com\/en\/?p=2663"},"modified":"2025-10-14T09:34:30","modified_gmt":"2025-10-14T00:34:30","slug":"ultimate-japanese-hot-pot-guide-23107","status":"publish","type":"post","link":"https:\/\/goodie-foodie.com\/en\/ultimate-japanese-hot-pot-guide-23107\/","title":{"rendered":"Ultimate Guide to Japanese Hot Pots: How to Enjoy Oden, Shabu-Shabu, Sukiyaki & More"},"content":{"rendered":"

Comfort Food for Cold Days: Oden Hot Pot<\/h2>\r\n
\"How<\/div>\r\n

When winter arrives, you\u2019ll even find \u201coden\u201d sold at convenience stores. It\u2019s no exaggeration to say that it\u2019s the most familiar hot pot dish for Japanese people! What condiments go best with it? Which sake pairs well with oden? And what exactly is the final \u201cdashi wari\u201d? Here\u2019s how to fully enjoy oden, according to Oden-ya Takeshi!<\/p>\r\n\n

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Read Next<\/div>\n
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How to enjoy Odenya Takeshi | Sake goes great with <em>oden<\/em> (hot pot)!<\/div>\n
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How to enjoy Odenya Takeshi | Sake goes great with oden<\/em> (hot pot)! <\/p><\/div>\n

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.<\/p><\/div>\n <\/div>\n <\/div>\n

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Everyone\u2019s Favorite: Shabu-Shabu Hot Pot<\/h2>\r\n
\"The<\/div>\r\n

Shabu-shabu is a classic hot pot dish. Many people just casually dip beef and vegetables, but are you doing it right? How long should you swish the beef? What\u2019s the proper way to cook the vegetables? What kinds of condiments and sauces are available? Here\u2019s how to eat it like a pro, straight from a shabu-shabu specialty restaurant!<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em>shabu-shabu<\/em> | Keeping the broth clear is essential!<\/div>\n
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How to eat shabu-shabu<\/em> | Keeping the broth clear is essential! <\/p><\/div>\n

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\u2019ve asked a shabu-shabu specialty restaurant for some advice on the smart way to enjoy this classic dish.<\/p><\/div>\n <\/div>\n <\/div>\n

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A Luxurious Beef Feast: Sukiyaki Hot Pot<\/h2>\r\n
\"Enjoy<\/div>\r\n

Sukiyaki is one of the most iconic Japanese dishes, well-known even among international visitors. The order in which you cook the beef and vegetables is key. Should you start with the meat? How much should each ingredient be cooked? And what\u2019s the ultimate egg-based finishing touch? Here\u2019s how to master sukiyaki, as taught by the long-established restaurant Ningyocho Imahan!<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em>sukiyaki<\/em> | Savor the beef on its own, then move on to the vegetables!<\/div>\n
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How to eat sukiyaki<\/em> | Savor the beef on its own, then move on to the vegetables! <\/p><\/div>\n

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 \u2013 we\u2019ve 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!<\/p><\/div>\n <\/div>\n <\/div>\n

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Akita\u2019s Local Specialty: Kiritanpo Hot Pot<\/h2>\r\n
\"Once<\/div>\r\n

Kiritanpo nabe is a traditional hot pot dish from Akita Prefecture. Since it\u2019s not something people eat often, many wonder: how long should kiritanpo be simmered for the best texture? In what order should the ingredients be added? And is the finale really Inaniwa udon?! Here are the expert tips from a restaurant specializing in Akita\u2019s local cuisine!<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em>kiritanpo nabe<\/em> (rice pounded in a cylinder shape hot pot) | Enjoy Akita’s local cuisine!<\/div>\n
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How to eat kiritanpo nabe<\/em> (rice pounded in a cylinder shape hot pot) | Enjoy Akita’s local cuisine! <\/p><\/div>\n

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!<\/p><\/div>\n <\/div>\n <\/div>\n

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Fukuoka\u2019s Soul Food: Motsunabe Hot Pot<\/h2>\r\n
\"A<\/div>\r\n

Motsunabe, a specialty of Fukuoka, is known for its heaping mountain of cabbage and garlic chives. How long should it be cooked before it\u2019s ready to eat? Do you dip it in sauce? And for the finale\u2014champon noodles or rice porridge? Here\u2019s how to fully enjoy motsunabe, according to a specialist restaurant!<\/p>\r\n\n

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Read Next<\/div>\n
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How to eat <em>motsunabe<\/em> (organ meat hotpot) | Another <em>shime<\/em> (finishing ingredient) after <em>champon<\/em> noodles?!<\/div>\n
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How to eat motsunabe<\/em> (organ meat hotpot) | Another shime<\/em> (finishing ingredient) after champon<\/em> noodles?! <\/p><\/div>\n

Flavor-packed \u201cmotsunabe\u201d (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\u2019ve asked a specialty restaurant for their advice.<\/p><\/div>\n <\/div>\n <\/div>\n

<\/div>\n <\/a>\n<\/div>","protected":false},"excerpt":{"rendered":"

It\u2019s that time of year when getting out from under the warm blanket feels like a challenge. And when the cold starts to bite, nothing warms you up better than a hot pot dish! So, we\u2019ve put together a guide on how to enjoy Japanese hot pot favorites like oden, shabu-shabu, and sukiyaki.<\/p>\n","protected":false},"author":18,"featured_media":2665,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[55,56],"class_list":["post-2663","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-slug_articles","tag-how","tag-what"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/comments?post=2663"}],"version-history":[{"count":1,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2663\/revisions"}],"predecessor-version":[{"id":2664,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/posts\/2663\/revisions\/2664"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media\/2665"}],"wp:attachment":[{"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/media?parent=2663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/categories?post=2663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/goodie-foodie.com\/en\/wp-json\/wp\/v2\/tags?post=2663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}