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There's nothing better than a Japanese style hot pot dinner at home on a cold winter night. That's how many Japanese families do it, and Zojiushi wants to show you how.
The origins of this popular dish can be traced back to when Japanese families would cook over a sunken indoor hearth. These charcoal pits, called irori, were built into the center of a wooden floor room. It served as a space heater, a cooking stove and as a gathering place for the family during meals. And what was the traditional dish? A hot pot of vegetables, boiling in a cast iron pot hung from a heavy hook over the fire.

The modern irori is the portable Electric Skillet, which allows hot pot cooking in any room of the house. The popularity of the dish has never waned, and technology just makes the experience more convenient. Today's family simply gathers around the Electric Skillet for a traditional hot pot dinner.

Zojirushi Makes it Easy
1 Pre-cook directly on your stove before bringing to the table. Shorter prep and cooking time means more time to enjoy eating with everyone, which what makes hot pot style cooking special.
2 Stay-cool handles are built-in far away, making it easier and safer to handle.
3 Compared to regular pots, the wide and low profile makes cooking and eating out of it more accessible at the table.
4 No fuel canisters needed--just plug in and cook.
5 Temperature adjustment is easy--set and forget, which allows you to focus on eating! We've come a long way from irori cooking!
6 "Body Guard" design keeps the side of the pot protected, keeping hands from direct contact with most of the hot metal vessel.
The Versatile Electric Skillet
This gourmet appliance is the perfect tool for hot pot cooking--portable and easy to use, take it out to the table and call the family to dinner! It's made to bring people together on a cold winter's night. Check out our tabletop cooking video.
See Tabletop Cooking Video
Generally, Japanese style hot pots fall into three categories.
Unflavored Dipping:
The ingredients are cooked in unflavored water, then dipped in a sauce as you eat.
Flavored Stew:
The ingredients are cooked in a flavored broth, where everything gets cooked like a stew.
Many of today's hot pot recipes are derived from contemporary and international influences.
Try these Zojirushi hot pots--the three kinds are expertly represented.
This is a basic hot pot which can either be vegetarian or with meat or fish. You just cannot beat this dish on a cold winter night--and it's got to be the tastiest, lightest veggie dish ever. The dipping sauce is classic ponzu.
See recipe for Mizutaki
Here's another variation using tea flavored water!
Famous for being what the sumo wrestlers eat, this stew is flavored in any number of ways while it cooks, often without a recipe and building the taste as ingredients are added one by one. "Hearty" can only begin to describe this protein-rich smorgasbord!
See recipe for Chanko-Nabe
Our version of a timeless classic!
Did we just say soy milk? Japanese cooking has always been receptive to world cultures and innovative chefs, so it's no surprise that there are so many variations of hot pot recipes too. This soy version is one of the many new dishes being created by modern restaurants around Japan. Others are Kimchee-nabe, Lettuce-nabe, Tomato-nabe, and more!
See recipe for Soy Milk-Nabe
Tips and Care
Your hot pot will cook better if you cut your ingredients to size according to their cooking time. The longer it takes to cook, make them into smaller pieces and vice-versa for quicker cooking ingredients. Don't use metal utensils on this surface, to prevent scratching. Avoid leaving an empty skillet turned on for extended periods of time.
Back Issues
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Stay tuned for all kinds of fun this year--all of us at Zojirushi would like to wish all of our readers a happy and gourmet New Year!