Mapping Japan Through Nabe

As winter settles over Japan, one ritual brings warmth to cold hands: hotpot, or in Japanese — nabe. Simmering at the table and shared among family and friends, nabe has comforted Japanese households for centuries. Its regional variations showcase local ingredients, lifestyles, and histories, together forming a culinary map of the nation. The following ten nabe dishes are not just meals, but delicious signposts guiding you through Japan’s winter landscape.

Ishikari-nabe: Hokkaido’s Salmon River Tradition

Named after the Ishikari River, Ishikari-nabe stands as one of Japan’s most beloved regional hotpots. It features fresh salmon simmered with seasonal vegetables in kombu dashi and miso. Its origins trace back to fishermen, who would cook their daily catch with whatever vegetables were on hand. Scholars also highlight echoes of Ainu culinary traditions, where river fish, kelp, and mountain plants formed the foundation of nourishing meals.

Opened in 1880, Kindaitei in Ishikari City is widely celebrated as the birthplace of Ishikari-nabe. Dining here feels like stepping back into early modern Japan, where recipes carry forward Hokkaido’s riverside way of life. 

Senbei-jiru: Aomori’s Soul-Warming Supper

In southern Aomori, winter comfort takes the form of senbei-jiru, a hearty hotpot featuring wheat-based Nanbu senbei crackers simmered in savory broth. Unlike the crisp snack variety, these crackers are crafted to soak up liquid, transforming into a satisfyingly chewy texture.

The dish traces its roots to the late Edo period, when rice shortages pushed communities to rely on wheat and buckwheat. Senbei-jiru endures as a testament to Tohoku’s ingenuity, stretching humble ingredients into a meal that brings warmth and nourishment through the region’s harsh winters.

For an unforgettable taste of Aomori’s culinary heritage, Nanbu Mingei Ryori Kura invites diners into a beautifully restored 350-year-old storehouse. Here, the classic senbei-jiru is prepared with rich broth and an abundance of local ingredients.

Kiritanpo-nabe: Akita’s Mountain Hearth

Akita’s signature nabe, kiritanpo-nabe, is built around pounded rice molded onto cedar skewers, grilled, and sliced into a fragrant stew. Once a simple trail food for hunters, kiritanpo evolved into a celebratory dish when paired with Hinai-jidori chicken, burdock, mushrooms, and scallions.

Closely tied to harvest festivals and rural life, kiritanpo-nabe conjures images of mountain villages and wood fires, its gentle soy-based broth infused with a subtle smokiness from the grilled rice. In Akita City, Otafuku Honten is renowned for its carefully prepared kiritanpo-nabe, crafted with local ingredients that honor the region’s culinary heritage.

Seri-nabe: Miyagi’s Crisp and Fragrant Herb Pot

Seri-nabe highlights Japanese parsley or seri, cultivated in Miyagi for more than 400 years. The entire plant simmered with pork or chicken, reflecting Sendai’s agricultural heritage and its preference for clean, understated flavors.

Though modest in appearance, seri-nabe achieves a delicate balance of bitterness and fragrance that has made it a cherished seasonal favorite. In Sendai, Izakaya Kirin is renowned for its vegetable-forward cuisine and locally sourced seri-nabe, offering diners a taste of tradition rooted in the region’s fertile fields.

Anko-nabe: Ibaraki’s Fishermen’s Feast

In Ibaraki, winter is synonymous with anko-nabe, the celebrated hotpot made from anglerfish. Once considered difficult to prepare, anko rose to delicacy status thanks to the dramatic anko no tsurushi-giri technique, where the fish is suspended and carved in full view of diners.

Edo-period gourmets famously declared, “In the west, fugu; in the east, anko.” Simmered in a miso or soy-based broth, the gelatin-rich flesh turns meltingly tender and releases deep oceanic flavors.

Come fishing season in Mito, Gotetsu Mukyoan showcases Joban-oki anglerfish, celebrated for its exceptional quality and richness. In private rooms that exude quiet elegance, guests can witness the dramatic anko no tsurushi-giri preparation and savor the full depth of this winter specialty.

Chanko-nabe: Tokyo’s Fuel for Sumo Wrestlers

Perhaps Japan’s most iconic hotpot, chanko-nabe is inseparable from the world of sumo. Traditionally prepared in communal stable kitchens, it combines chicken, fish, tofu, and abundant vegetables in a hearty broth designed to fuel wrestlers through rigorous training. Wrestlers consume chanko in large servings to gain the strength and size essential for competition.

Typically prepared by the wrestlers themselves, chanko embodies discipline, hierarchy, and camaraderie within the sumo lifestyle. Former wrestlers carry on the tradition in Ryogoku, where numerous restaurants invite diners to experience this authentic taste of sumo culture. For a true classic, visit Chanko Kawasaki, a long-standing establishment renowned for its chanko-nabe.

Hoto: Yamanashi’s Mountain Country Comfort

Hoto is Yamanashi’s hearty answer to winter hunger. Thick, flat wheat noodles are simmered with pumpkin and seasonal vegetables in a miso-rich broth, a dish born of the inland geography where wheat thrived more readily than rice.

Legend often ties hoto to the famed warlord Takeda Shingen, who is said to have fortified his troops with steaming bowls of the dish before battle. Whether fact or folklore, the association underscores its reputation as food of strength and endurance. Thus, hoto remains a beloved staple at the foot of Mount Fuji, warming travelers after a day of hiking. Kokubutei in Fuefuki City is celebrated for its inventive variations, including a scorched cheese hoto that marries old-world recipes with contemporary indulgence.

Asuka-nabe: Nara’s Ancient Creamy Pot

Asuka-nabe draws inspiration from the Asuka period (6th–7th centuries), when dairy culture first entered Japan through continental exchange. The result is a gently creamy yet unmistakably Japanese hotpot, most often prepared with chicken and seasonal vegetables.

More than a dish, Asuka-nabe serves as an edible reminder of Nara’s role as Japan’s ancient cultural gateway, where new ideas and flavors mingled with tradition. In Nara City, Shorai is celebrated for its carefully crafted Asuka-nabe, made with locally sourced milk and ingredients that honor both history and terroir.

Imo-daki: Ehime’s Harvest Hotpot

Shikoku’s defining hotpot, imo-daki, is a seasonal taro stew from Ehime Prefecture. Dating back to the Edo period, it began as a post-harvest communal feast, traditionally simmered outdoors along riverbanks where neighbors gathered to celebrate the bounty of autumn.

Cooked in a soy-based broth with beef or chicken, konnyaku, and green onions, imo-daki embodies both sustenance and festivity. In Ozu City, Doi no Imotaki is a seasonal celebration dedicated to Ozu-style imo-daki, located near the Hijikawa River, where community and flavor continue to converge each autumn.

Mizutaki: Fukuoka’s Chicken Broth

In Fukuoka, winter comfort takes the form of mizutaki, a hotpot where chicken is gently simmered in clear broth and enjoyed with tangy ponzu. Influenced in part by Western consommé techniques introduced in the late 19th century, mizutaki reflects modern Kyushu’s openness to culinary exchange and its flair for adaptation.

Hakata Hanamidori Nakasu Honten is a beloved local favorite, serving mizutaki made with Kyushu-raised Hanamidori chicken.

Travel Japan’s Winterscape, One Hotpot at a Time

From Hokkaido’s salmon rivers to Kyushu’s chicken broths, nabe reveals how each region faces winter with its own ingredients and histories. Let these recipes be your map of Japan, drawn not in borders but in steam, broth, and the quiet joy of gathering around a shared hotpot.