When the weather gets cold, your stomach always feels hungry again, and with so much food on your mind, you're tempted to eat something hot to warm you up.

Sukiyaki (sukiyaki)

Japanese people seem to have "no fear of the cold" skills, the winter for the love of the warm pot is not lost to anyone.

Whenever you're at home, at work, or at a gathering of friends during the cold winter months, just say, "Let's eat tonkatsu tonight," and the atmosphere comes alive.

Sukiyaki, in which thinly sliced beef, vegetables and other ingredients are simmered together in a sweet and spicy broth, has become a typical dish for people in Japan who want to savor the finest cuts of beef, and is also a popular dish for families who want to celebrate a happy occasion.

Ishikari Nabe

Ishikari Nabe is a typical Hokkaido local flavor, where salmon sashimi is the main ingredient, and salmon or vegetables are seasoned with miso and seasoned with sake dregs broth.

The dish is named after the Ishikari River, which is rich in salmon.

Eastern Hokkaido is known as Tokachi Nabe.

In the Obihiro area, the same dish is also called "Tokachi Nabe.

The thick broth, fish, vegetables, and other ingredients cooked in a large pot at the same time, is healthy and nourishing, and it is a great way to warm up in the middle of winter!

Sumo okonomiyaki

If you're going to Tokyo for the first time instead of Hokkaido, a must-try in Tokyo is sumo okonomiyaki.

The sumo nabe, made with meat, fish, meatballs and vegetables simmered in a thick broth made from chicken bones, is so "chunky" that it's no wonder it's used as a post-training meal for sumo wrestlers, with balanced nutrients and a delicious flavor that's sure to please.

Related easy kit is also available in supermarkets, and is also very popular

Hokkaido crab feast

Besides the very popular soup pot cuisine, the "high" cuisine in winter in Japan has to be the Hokkaido crab feast.

It seems to have never seen a bigger crab than the Hokkaido King Crab, usually the big one weighs 5 pounds, and the small one also weighs 3 pounds.

So it's difficult for one person to nibble on a king crab.

There is a seafood street near Hakodate in Hokkaido that is a great place to eat the "three-crab kaiseki cuisine" of chukar, hairy, and king crabs, which usually costs about 10,000 yen.

Fresh crab sashimi is tender and brightly colored.

Horsemeat sashimi

Horsemeat eating is unique to Kumamoto's culture, and the pink color of the fresh horsemeat is also known as "sakura meat";

it is usually eaten with a special soy sauce, which has minced ginger, garlic and green onions, making it a unique dish.

Because the fat of horsemeat dissolves at low temperatures, the panko portion of horsemeat can also be eaten raw as sashimi.

Horse meat is said to be rich in collagen, low in calories, and very low in fat, making it an extremely healthy red meat

Japanese sake

When it's cold, it's fun to warm up a small bottle of sake and drink it out of an inokuchi, a small ceramic cup used for drinking sake.

Japanese sake is usually drunk at room temperature (about 16 degrees Celsius), but in winter it is warmed up to 40 degrees Celsius to 50 degrees Celsius, and is served in a shallow bowl or a small ceramic cup.

The most common way of warming sake is to pour it into a sake kettle and place it in pre-heated hot water to warm it up to a drinkable temperature, as this is the best way to preserve the original flavor of the sake and allow it to gradually develop its aroma.

Genghis Khan Yakiniku

Genghis Khan Yakiniku, "once again," is a winter specialty of Hokkaido.

Lamb, onions, pumpkin and other ingredients are grilled on a raised iron plate like the bottom of a pot, and then dipped in a special seasoning.

The most authentic way to eat Genghis Khan is with a glass of Sapporo's specialty draft beer.

Sapporo's most famous and long-standing restaurant is Dharma Genghis Khan Yakiniku, which has three branches, all of which are very popular.