The best Japanese hot pots (nabe)
The top 3 according to 13 votes from people: Sukiyaki · Mizutaki · Shabu-shabu. (Updated Sep 2, 2019.)
Sukiyaki, shabu-shabu, motsunabe and chanko: Japan's classic hot pots and regional nabe.
Automatically translated (original in 日本語). See the original
Top 16
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1
Sukiyaki
Beef simmered in a sweet soy broth.
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2
Mizutaki
Chicken in a milky broth from Hakata.
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3
Shabu-shabu
Thin meat swished in hot broth.
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4
Motsunabe
Fukuoka's offal hot pot.
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5
Chanko nabe
The sumo wrestlers' hearty pot.
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6
Yosenabe
Mixed seafood, meat and vegetables.
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7
Anko nabe
Monkfish hot pot, winter in Ibaraki.
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8
Ishikari nabe
Hokkaido salmon miso pot.
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9
Udon-suki
Osaka udon hot pot.
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10
Kani-chiri
Crab hot pot.
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11
Yudofu
Tofu warmed in kelp broth, a Kyoto classic.
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12
Imoni
Taro hot pot of Tohoku.
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13
Dote nabe
Oysters in a miso hot pot.
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14
Kamo nabe
Duck and leek hot pot.
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15
Shamo nabe
Shamo chicken hot pot.
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16
Oden
Daikon, eggs and fishcakes simmered in dashi.
How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.
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