The difference between Japanese-style hot pot and domestic hot pot lies not in the side dishes, but in the soup base of Japanese-style hot pot, which uses the most common meat side dishes and vegetarian dishes in China, and the two most important ingredients in the soup base of Japanese-style hot pot are the unique Japanese-style chaiyu broth and thick soy sauce, which are not used in the soup base of domestic hot pot.

Japanese hot pot has no characteristics of any side dishes in Japanese hot pot. In fact, domestic hot pot can find side dishes, that is, fresh beef slices, mushrooms, onions and various fungi, all of which are common side dishes in Sichuan hot pot. Japanese hot pot is characterized by soup base, which is different from traditional hot pot in China. The soup base of Japanese hot pot is made of Japanese specialty Chai Yu soup mixed with thick soy sauce, white sugar and a small amount of cooking wine.