1, Japanese hot pot has a seasoning made of raw egg juice, soy sauce and sugar;

2, Japanese hot pot also has small onions, pepper, yuzu peel, sesame seeds, mashed radish, apple cider vinegar;

3, Japanese hot pot is a traditional Japanese way of eating and has an ancient, long history of taste and freshness. It is categorized into sukiyaki hot pot, seafood hot pot, and mountain products hot pot.

Expanded:

Japanese hot pot is introduced:

Ingredients, broth outside of the more sophisticated Japanese pot, will also be served out of the flavor of the medicine, that is, the Japanese pot condiments, to achieve the finishing touch. to achieve the effect of the finishing touch of delicious. Japanese hot pot condiments, common raw daikon radish puree, green and white onion slices, ginger puree, citrus crushed, caraway, pepper, pepper powder, Tang Xinzi, flavorful wild vegetables, kombu seaweed, stained plums and other major categories, usually each restaurant will be the head chef to play with.

Traditional Japanese hot pot, in addition to the richness of the ingredients, broth, broth seasoning, dipping sauces, condiments, is also very unique, with the different thickness of the broth, the different properties of the ingredients, and sauces cleverly with the change of flavors of the hot pot cuisine, which is the Japanese hot pot intriguing.

Baidu Encyclopedia-Japanese Hot Pot