- Main Ingredient
- Meat
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しゃぶしゃぶ
Shabu-shabu is a healthy Japanese hot pot where diners cook thin slices of meat and vegetables in hot broth themselves.
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すき焼き
Sukiyaki is a Japanese hotpot where beef is simmered in a sweet soy-based broth with vegetables, tofu, and noodles. It is typically dipped in raw egg and enjoyed at gatherings and restaurants.
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豚の角煮
A dish of pork belly simmered in soy sauce, sugar, and sake until tender. The fat becomes soft and rich, creating a melt-in-the-mouth texture. While little known in the West, it is a beloved dish in Japanese homes and izakaya.
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豚の生姜焼き
Buta no Shogayaki is a dish of thinly sliced pork sautéed in a soy sauce and ginger glaze. The sweet-salty flavor and aroma make it a classic rice companion, and it stands alongside tonkatsu as a signature Japanese pork dish.
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水炊き
Mizutaki is a local dish from Fukuoka, made by simmering chicken in plain water to extract natural flavors. Unlike other hot pots, it is not seasoned with soy sauce or salt during cooking.
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もつ鍋
Motsunabe is a local dish from Fukuoka, a hot pot of beef or pork offal with vegetables. It is hearty and ends with noodles or rice porridge.
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やきとり
Yakitori is a classic Japanese dish of skewered chicken grilled over charcoal and seasoned with either salt or sweet soy-based sauce. Each part of the chicken—like thigh, skin, liver, or gizzard—is served under unique names and flavors.
