The first Kanto Boil was called "cousin boil", which is a stew of various ingredients boiled in a pot and named because of the similarity of the ingredients and their relationship to brothers. Japanese people are not accustomed to so many ingredients mixed together to eat, so it will be divided into categories on a bamboo skewer, the taste of light and sweet for the long. After it was introduced to Taiwan, it was translated as "black wheel", and not only did the flavor change, but the way it was eaten was different as well, with a lot of ingredients such as octopus balls, bamboo wheels, sweet chili, white radish, seaweed rolls, fish plates, and tofu, and with a base of shiba fish, kombu broth, or chicken broth. Regardless of how the local taste and eating style of Kanto boiled how to change, its fresh ingredients full of soup but deep tacit understanding, the same way.