1.
Chinese-style hot pot; fire pot
A communal Chinese cooking style where a simmering pot of broth is placed at the center of the table, and diners cook raw ingredients in it. Often served with a divided pot offering two broth flavors.
Originally a Chinese dish (火锅 in Chinese), it has become widely popular in Japan. The defining feature is a pot of boiling broth kept simmering at the table, into which diners dip thinly sliced meat, vegetables, tofu, and noodles.
Common collocations
- 火鍋専門店 — hot pot restaurant
- 火鍋を囲む — to gather around a hot pot
- 火鍋の具材 — hot pot ingredients
- 薬膳火鍋 — medicinal herb hot pot
Similar words
- 鍋 — pot; hot pot (general Japanese term for any communal pot dish)
- しゃぶしゃぶ — shabu-shabu (Japanese-style hot pot with thin meat slices)
- すき焼き — sukiyaki (sweet soy-based Japanese hot pot)
Cultural note
Japanese 鍋 (hot pot) culture has existed for centuries, but 火鍋 specifically refers to the Chinese style, distinguished by its intensely spiced broth (often with Sichuan peppercorns and chili oil) and the split-pot (鴛鴦鍋) format. Many Chinese-style 火鍋 restaurants have opened across Japan in recent years.