Latest - Soups, broths & hot pots
Which soup or hot-pot format fits the traveler’s appetite, dietary needs and available evening?
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Can one traveler order hot pot without recruiting another diner?
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What should groups order when appetites differ but everyone shares one pot?
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How do raw-meat utensils and cooked-food chopsticks remain separate at the table?
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How do you know when meat, seafood and vegetables are fully cooked?
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What role do ponzu, sesame sauce and other dipping sauces play?
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Why do noodles, rice or zosui often appear at the end of the hot-pot meal?
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Should the final rice or noodles be ordered before everyone becomes completely full?
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How do all-you-can-eat hot-pot restaurants manage time limits and last order?
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Nabe, shabu-shabu or sukiyaki, which hot-pot meal fits the group?
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