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Japanese Hot Pot Guide – Sukiyaki and Shabu Shabu

Many dishes have a long history, like sukiyaki, dating back to the nineteenth-century or chankonabe that has traditionally been eaten by sumo wrestlers.

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Many types of nabemono 鍋物 or hot pot dishes exist as part of Japanese cuisine and nabe is one of the most pleasant ways to eat with a group of friends or family.

The ingredients can be as unrestrictive as yosenabe, a hot pot where literally anything goes, or a dish with some etiquette involved like shabu shabu.

Many dishes have a long history, like sukiyaki, dating back to the nineteenth-century or chankonabe that has traditionally been eaten by sumo wrestlers. Get to know the different types of Japanese hot pot and the correct way to eat them.

suikiyaki, shabu shabu, and nabe ingredients

The History of Japanese Hot Pot

Hot pot cooking originated hundreds of years ago as homes would traditionally have a single hearth, a sunken fireplace called an irori, where the family would gather, eat, and stay warm.

The food, typically fish and vegetables, was cooked in earthenware pots on the fire and paved the way for the many nabe pots and Japanese hot pot styles that exist today.

(You can read the rest of the article at this link. This article was first published by Team JJ on January 14, 2022. Check here for deeper and unique insights into visiting Japan, including wellness, travel, cuisine and more. Find us on Instagram and on Facebook.)

Author: Team JJ