Japanese hot pot essentials

During the cold winter, a warm mixed hot pot (called yosenabe) makes the best feast. From seafood to seasonal vegetables, every region has its own unique twist on this comforting dish. To choose the perfect vessel, see our Donabe pots guide. These traditional clay pots retain heat perfectly, ensuring your broth stays simmering for the nabe bugyo (hot pot commissioner).

Explore our hot pot dishes: Oden, Shabu-shabu, Soup stock, and Sukiyaki.