Move over fondue, introducing Asian hotpot

The history of hotpots: a tradition that brings people together

The hotpot, also known as a fire pot, originated in China, where it has been enjoyed for over 1,000 years. It originally served as a warming communal meal for workers and travellers during the cold winter months. Over time, its popularity spread throughout Asia, with each country—and indeed each region—developing its own take with distinct ingredients and methods:

• China: The oldest forms of hotpot originate from Mongolia, where nomads used cauldrons over open fires to cook meat and vegetables. Today, the best-known version is the Sichuan hotpot, famous for its fiery broth with chilli and Sichuan pepper.
• Japan: In Japan, hotpot dishes are generally called “nabe”. Shabu-shabu is one of the most well-known types, alongside sukiyaki—a sweet-savoury version with thinly sliced meat cooked in a soy sauce-based broth. However, there are also many other regional nabe styles with different ingredients and preparation methods:
  • Yose-nabe: a versatile hotpot version often combining seafood, meat and vegetables, varying according to region.
  • Chanko-nabe: a hearty stew rich in protein with chicken, tofu and vegetables, which is particularly popular with sumo wrestlers.
  • Miso nabe: a miso-based broth that provides a particularly flavourful taste.
  • Kimchi-nabe: a Korean-inspired fusion in which kimchi and hot spices provide intense heat.
• Korea: Jeongol, a Korean hotpot, is often prepared with seafood and strongly flavoured broths. It is traditionally served with kimchi.
• Vietnam: Lẩu (pronounced “laow”), a Vietnamese hotpot, is prepared with fresh herbs, tamarind and light broths—a refreshing alternative to the richer versions.

However, one thing all hotpot versions have in common is that they bring people together. It’s all about sharing, experimenting, and enjoying together at the table.

The hotpot and its European cousins

European food culture naturally also includes dishes that are closely related to hotpots. This shows once again that the idea of cooking and preparing food together at the table is widespread throughout the world—though ingredients and customs vary:

• Fondue: Swiss cheese fondue is a classic example of sociable dining. Instead of broth, melted cheese is used for dipping chunks of bread. Fondue Bourguignonne, on the other hand, where meat is cooked in hot oil, comes even closer to the Asian hotpot principle.
• Raclette: While there’s no broth involved here, the sharing aspect and interactive nature—melting cheese, arranging potatoes and side dishes in small pans—are very similar to the hotpot experience.
• Stew: There are numerous one-pot traditions in European cuisine, from French pot-au-feu to British dishes such as Lancashire hotpot. Like other hotpots, these dishes centre around meat, vegetables and broth. However, they are fully cooked before serving and plated individually.

The main difference between hotpots and these European varieties is interactivity. While fondue and raclette contain individual elements, Asian hotpots offer far greater variety and give guests more freedom in preparing their food.

Korean BBQ—another way to share a meal

A hotpot isn't the only Asian concept that focuses on shared dining. Another is Korean BBQ, where meat, vegetables or seafood are cooked directly at the table on a built-in grill. Korean BBQ dishes are becoming increasingly popular on British menus.

As with hotpots, the focus is on interactivity: everyone prepares their own food while enjoying time together. However, Korean BBQ is more about intense roasted flavours and crisp textures, while hotpots offer a milder, more aromatic taste experience thanks to the combination of broth and fresh ingredients.

These similarities show how versatile Asian food culture is—and how it can offer exciting alternatives to traditional sharing dishes such as raclette or fondue.

What makes hotpots so special?

A hotpot is more than just a meal to share—when the right people come together, it can be a truly special experience:

1. Individual variety: Guests can decide for themselves what and how they eat. Ingredients like meat, vegetables, tofu or seafood can be selected individually and cooked in the broth.
2. Interactive preparation: Unlike conventional meals, where food is served à la carte at the table, a hotpot gets everyone involved. It creates a shared experience that goes far beyond the food itself.
3. Intensity of flavour: Broths, often clear or lightly seasoned at first, develop more and more flavour as the ingredients are added—a constantly evolving culinary experience. The broth becomes particularly delicious when refined with a dash of umami-rich Kikkoman Soy Sauce at the beginning.
4. Variety of broths: Whether mild, flavourful, hot or aromatic—every hotpot broth tells its own story. Split saucepans are particularly popular as they allow for two broths to be prepared at the same time (e.g. mild and hot).
5. Local and seasonal: Hotpots can be easily adapted to regional ingredients and seasonal availability, transforming an Asian classic into a dish that can be enjoyed anywhere.

How can hotpots be implemented in restaurants?

Although hotpots are deeply rooted in Asian culture, they can easily be established in Britishrestaurants and offer a great point of difference. Here's how to go about it:

• Equipment: Electric hotpot cookers or portable induction plates allow guests to prepare their food directly at the table. In Asia, gas hobs are often built directly into the table, which makes preparation particularly convenient. Special yin-yang pots enable you to offer two different broths—such as a hot and a mild one.

• Ingredients: Focus on high-quality, fresh products. Round off your selection of broths and dips with authentic flavours like Kikkoman Soy Sauce, which is naturally fermented and provides the perfect base for dips or broths. Popular options include:
  • Meat: Thinly sliced beef, chicken, pork or lamb.
  • Fish and seafood: Prawns, mussels, squid, fish fillets.
  • Vegetarian ingredients: Tofu, glass noodles, mushrooms, pak choi, lotus root, water spinach.
  • Dips: Kikkoman Soy Sauces, Kikkoman Sesame Sauce or Kikkoman Ponzu Lemon add the perfect finishing touch.
• Broths: Alongside Asian broths, you can also get creative with other options, such as a savoury tomato base or a vegetable stock, which is often mixed with milk or plant-based alternatives.
• Flexibility: Offer a hotpot as a seasonal special during the colder months or for groups—it’s ideal for Christmas parties, family meals or team events.

Hotpots as a bridge between cultures

A hotpot is more than a passing food trend—it’s a symbol of tradition, conviviality and enjoyment. Its similarity to classics like fondue and stew makes it instantly familiar to many guests, while the Asian flavours bring something new to the table.

With a hotpot on your menu, you bring Asian food culture to your restaurant—and offer your guests a unique opportunity to spend time together and discover something new. A hotpot is more than just a meal: it's an experience that brings people together.