When winter arrives in Japan, you’ll see steam rising from tables across the country.Hot pot, or “nabe” (鍋), is more than just food — it’s a warm symbol of family, togetherness, and comfort.
In this guide, we’ll introduce Japan’s most popular hot pot dishes, explore why Japanese people love them so much, and show you how to enjoy this cozy dining experience like a local.
A Short History of Nabe (and Why It Stuck)
The origins of hot pot in Japan date back to the Jomon period (around 10,000 BCE), when earthenware made it possible to boil food over fire.
Later, during the late Edo period (late 18th–mid-19th century), families began gathering around irori (traditional hearths) and small pots to share meals.
By the Meiji era (from 1868 onward), eating meat became common, and dishes like gyunabe (beef hot pot) — the ancestor of sukiyaki — spread nationwide.
Portable gas stoves then made it easy to enjoy hot pot at home, solidifying the idea of “sharing a pot together” as a beloved Japanese winter tradition.
💡 Want to learn more about Japanese soup bases?
Check out The Traveler’s Guide to Dashi in Japanese Cuisine.
Why Japan Loves Hot Pot: Community, Variety, Ease
Interestingly, the word “nabe” (鍋) means both the pot itself and the dish cooked in it.
This overlap shows how deeply hot pot is woven into Japanese culture — it’s not just a cooking method, but a shared experience.
A Meal That Brings People Together
Sharing one pot at the table represents unity, trust, and connection in Japan.Families, friends, and coworkers gather around steaming pots, chatting and laughing as they cook together.It’s a reflection of Japan’s group-oriented culture — food that literally brings people closer.
Healthy, Easy, and Flavorful
Hot pot is popular because it’s simple to make, nutritious, and endlessly customizable.
Meat, fish, vegetables, and tofu are simmered together in flavorful dashi broth, creating a balanced, warming meal.
Because the broth itself provides umami, you don’t need much seasoning — it’s light yet satisfying.
For more ideas on seasonal Japanese meals, visit
20 Must-Try Autumn Dishes in Japan.
Broths and Dipping Sauces
There’s no single “standard” broth in Japan — every region or household has its own.
You’ll find bases made from soy sauce, miso, salt, sake, soy milk, tomato, or kimchi.
Some prefer a simple unseasoned broth, dipping ingredients later in ponzu (citrus soy) or sesame sauce.
This flexibility makes Japanese hot pot fun and approachable for anyone.
Don’t Skip the Shime: Rice or Noodles for the Finish
When the main ingredients are gone, the remaining broth is too delicious to waste!
That’s when it’s time for the shime (締め) — adding rice to make zosui (soupy rice) or noodles to create a second round of flavor.
This custom reflects Japan’s deep respect for food and the idea of using every last drop.
9 Must-Try Japanese Hot Pots (Nationwide Classics)
Yosenabe (Mixed Hot Pot)
A classic home-style dish combining seafood, meat, tofu, and vegetables — all simmered in one pot of rich dashi broth.
Sukiyaki
Thinly sliced beef, tofu, and vegetables simmered in a sweet soy sauce base, then dipped in raw egg.
The dish became popular after Japan lifted the meat ban in the late 19th century.
💡 Tip: Kanto-style sukiyaki simmers ingredients together, while Kansai-style sears the meat first.
Shabu-shabu
Thin slices of meat are briefly swished in boiling broth (“shabu-shabu” is the sound it makes!)
Dip them in sesame or ponzu sauce for a clean, delicate flavor.
Chanko Nabe
Originally the meal of sumo wrestlers, this hearty stew includes chicken, seafood, and vegetables.
Each sumo stable has its own recipe — you can even try authentic versions in Tokyo’s Ryogoku district.
Kimchi Nabe
A Japanese adaptation of Korean kimchi jjigae, this spicy, savory hot pot is perfect for cold nights.
Pre-made broth packets make it easy to enjoy at home too.
Curry Nabe
Combining two Japanese favorites — curry and hot pot — this dish has a rich, spicy aroma.
Finish it “shime-style” with rice to make Japanese curry risotto.
Tomato Nabe
A Western-inspired pot featuring chicken and vegetables simmered in tomato broth.
Add cheese for an Italian twist, or soy sauce for a Japanese fusion flavor.
Soy Milk Nabe
Creamy yet light, this soy milk–based pot is gentle on the stomach and popular among health-conscious diners.
Oden｜Yatai nabe in winter in Japan
Simmered daikon radish, eggs, fish cakes, and konnyaku in seasoned dashi broth — Japan’s winter street food classic.
Regional versions vary: darker soy broth in Kanto, lighter in Kansai, and black fish cakes in Shizuoka.
You’ll even find oden sold in convenience stores all winter long.
💡For travelers: Each region has different flavors and ingredients, so it is recommended to compare them on your trip.
Summary｜Warm up with Japanese hot pot in winter!
Hot pot isn’t just a meal — it’s a warm expression of Japanese hospitality and togetherness.Whether it’s sukiyaki, oden, or shabu-shabu, each dish tells a story of local flavors and shared joy.When visiting Japan in winter, don’t miss the chance to experience the comfort and connection of “nabe.”
Want to explore traditional Japanese tableware too?
Check out A Guide to Japanese Tableware – Bowls, Teacups & PlatesI
💡 Next: Local Nabe Special (Part 2) is coming soon!
Discover Japan’s regional hot pots, from Hokkaido’s Ishikari Nabe to Kyushu’s Motsunabe and Mizutaki!
