Pot cooking Japanese pot cooking is similar to many pot dishes in China. The difference is that the fresh materials are artistically placed in the casserole first, and the fire is lit when eating, while cooking and eating. From the north to the south of the Japanese archipelago, all regions have local specialty pot cooking, and the most famous pot cooking in Hokkaido is "Ishikari pot". Its ingredients are salmon, tofu, onions and Japanese miso. People in Tokyo and Ibaraki like to eat? ? ? ? Pot. Known as the kanto dolphin? ? ? ? Cut the fish into pieces and cook it with vegetables and seasonings. When eating, pay attention to dipping the fish liver with boiled water in vinegar. It is said that it can keep the whole body warm. Turtle pot is a newly developed pot dish in the west of Kansai, Japan, especially in Kyoto and Osaka. The specific eating method is to eat turtle soup first, then add vegetables and tofu. In addition, there are representative pots in Nara, the ancient capital-Bird Pot, Puffer Pot in Yamaguchi Prefecture, Peony Pot in Kanagawa Prefecture and Mie Prefecture. Usually when eating hot pot, the food intake can be increased by three or four times. All kinds of vegetables are the best source of vitamin supplements, and the Japanese think that cooking meat and vegetable food in one pot is the best way to take in nutrients in a balanced way.