Top 5 Must-Try Japanese Hot Pots You Can’t Miss

Discover 5 beloved traditional Japanese hot pots like Oden, Sukiyaki, Shabu Shabu, and more - crafted with premium Japanese ingredients from Kowa Vietnam. Click to explore now!

Japanese Hot Pot – A Delicate Symphony in Every Simmering Broth

In Japanese culture, hot pot isn’t just a meal—it’s a symbol of warmth, sharing, and togetherness. A steaming pot of light, savory broth surrounded by loved ones is a moment the Japanese truly cherish.

Known as “nabe” in Japan, hot pot is incredibly versatile—evolving with seasons and regional flavors, yet always staying true to its roots: clean, nourishing, and delightfully comforting.

1. Shabu Shabu – Traditional and light flavor

The name “Shabu Shabu” (しゃぶしゃぶ) mimics the swishing sound of thinly sliced meat being dipped into a boiling pot. Inspired by Mongolian-style hot pot, this dish was adapted in mid-20th-century Japan to suit local palates.

Its crystal-clear kombu (kelp) broth preserves the pure sweetness of every ingredient. At the center of Shabu Shabu lies ultra-thin Wagyu beef slices, briefly swirled in the broth to perfection. Complemented by fresh mushrooms, crisp greens, and silky soft tofu, this dish delivers a refined harmony of flavors. Traditionally served with ponzu (citrusy soy-based sauce) or nutty goma (sesame) sauce, Shabu Shabu offers a balanced, refreshing hot pot experience.

2. Sukiyaki – Rich, Bold, and Irresistible

Sukiyaki (すき焼き) dates back to medieval Japan, with its name literally meaning “grilled on a spade,” a nod to its rustic, agricultural roots.

Unlike Shabu Shabu, Sukiyaki boasts a bold, savory-sweet broth made from soy sauce, mirin, and sugar. Tender beef, crunchy lotus root, fragrant shiitake mushrooms, Japanese fried tofu, shirataki noodles, and raw egg for dipping all come together in a luxurious, melt-in-your-mouth ensemble.

Sukiyaki isn’t just a meal, it’s a culinary artwork where every element shines with depth and umami.

3. Oden – Authentic Street-Style Japanese Hot Pot

Oden is a wintertime favorite in Japan, with origins dating back to the Muromachi era (14th–16th century). Originally a side dish served with miso, it has evolved into a slow-simmered street food classic.

Its light yet flavorful broth, made from kombu and katsuobushi (bonito flakes), sets the perfect base for an array of ingredients: seasoned boiled eggs, melt-in-your-mouth daikon radish, chewy konjac, assorted fish cakes, mochi-filled tofu pouches (mochi kinchaku), and premium Japanese fried tofu like aburaage and ganmodoki.

Simmered for hours, each ingredient soaks up the broth, delivering a deep, rustic flavor that reflects the soul of everyday Japanese cuisine.

📌Explore authentic Oden ingredients here.

4. Chanko Nabe – Energetic Sumo Hotpot

Chanko Nabe (ちゃんこ鍋) is a high-protein, energy-packed hot pot traditionally consumed by sumo wrestlers. Designed to help maintain their intense physical strength and weight, it’s a hot pot with purpose.

The broth, rich from chicken, pork bones, or seafood, is loaded with hearty ingredients like chicken, pork, mushrooms, seasonal vegetables, and especially Kowa’s premium fried tofu. Despite its richness, Chanko Nabe remains light on the palate – perfect for home-cooked meals or Japanese restaurants wanting to share the essence of strength and nourishment.

5. Motsunabe – Spicy hotpot of Fukuoka

Motsunabe (もつ鍋) is a local specialty of Fukuoka, born post-WWII when food was scarce, and beef intestines became a valuable resource.

Its star ingredient is meticulously cleaned beef offal, simmered with cabbage, garlic, and onions in a miso-based spicy broth. The fiery chili and garlic balance beautifully with the richness of the offal, delivering a bold, addictive flavor profile.

Often paired with frozen fried tofu or mochikinchaku, Motsunabe is ideal for fans of intense, adventurous tastes.

Japanese Fried Tofu – The Heart of Every Hot Pot

Japanese hot pots aren’t just dishes—they’re cultural expressions. At the center of these broths is fried tofu, the unsung hero that absorbs flavor without falling apart or turning greasy.

Like Vietnamese fried dough or tofu skin, aburaage, mochi kinchaku, and atsuage elevate any hot pot—whether meat-based or vegetarian. Kowa’s premium fried tofu is crafted to deliver the most authentic Japanese experience.

 📌 See all Kowa fried tofu products here.

Why choose Kowa Vietnam as your fried tofu supplier?

• Japanese standard quality: produced according to Japanese technology, ensuring uniformity and food hygiene and safety.
• Convenient storage: The product is pre-fried and frozen, easy to store and quick to use.
• Friendly to all kitchens: from high-end Japanese restaurants, vegetarian restaurants to family-run restaurants.

📌 Discover the Kowa Vietnam brand

Conclusion: Bring Authentic Japanese Cuisine into Your Vietnamese Kitchen

Start your journey of discovering Japanese cuisine with Kowa – where you can find hot pot ingredients such as fried tofu, mochi kinchaku, atsuage,… meets standards, helping you fully recreate the flavors of the cherry blossom country right in Vietnam.

Access https://kowavietnam.com to buy authentic Japanese hot pot ingredients and don’t forget to share your cooking experience with Kowa!