Japan
Buri daikon
ぶり大根
Buri daikon, yellowtail simmered with daikon until both take the same colour, is a named Japanese winter dish.
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Japan
Chankonabe
ちゃんこ鍋
A protein-packed hot pot eaten in vast quantities by sumo wrestlers to gain weight.
Japan
Chikuzenni
筑前煮
Chikuzenni, root vegetables and chicken simmered in dashi and soy, is a named Japanese dish with a fixed place in New Year osechi and in home cooking.
Japan
Fugu chiri
ふぐちり
A fugu hot pot: paper-thin slices of pufferfish simmered in a light kelp broth with vegetables.
Tohoku, Japan
Imo-ni
芋煮
Yamagata's autumn taro hot pot with beef, konnyaku, and burdock in a soy or miso broth.
Kyushu, Japan
Kakuni
角煮
Pork belly cubes slowly braised in soy, mirin, and sake until meltingly tender, with daikon and egg.
Tohoku, Japan
Kiritanpo Nabe
きりたんぽ鍋
Akita's hot pot with rice cylinders (kiritanpo), jidori chicken, burdock, and maitake mushrooms.
Fukuoka, Japan
Motsunabe
モツ鍋
Fukuoka's hot pot of beef offal, cabbage, and garlic chives in a soy or miso broth.
Japan
Nikujaga
肉じゃが
Home-style meat and potato stew in sweet soy-dashi, often with onion, carrot, and shirataki.
Japan
Oden
おでん
A winter comfort dish of fish cakes, daikon, konnyaku, and eggs simmered in a light dashi.
Okinawa, Japan
Rafute
ラフテー
Okinawa's slow-braised pork belly in awamori and soy, meltingly tender with the skin on.
Japan
Saba misoni
鯖の味噌煮
Saba misoni, mackerel simmered in miso and ginger, is a named Japanese home and teishoku dish.
Kyoto, Japan
Yudofu
湯豆腐
Kyoto's simple hot pot of silken tofu simmered with kombu, served with soy-based dipping sauce.