Mizutaki (Hakata-Style Chicken Hot Pot)
A milky, full-bodied broth is the hallmark of Hakata mizutaki. Use bone-in meat and give the first simmer plenty of time.
Motsunabe (Beef Offal Hot Pot, Soy Sauce Flavor)
If you buy raw offal, the rule is to use it the same day. If you use pre-cleaned frozen offal, thaw it in the refrigerator before pouring boiling water over it.
Chikuzenni (Japanese Simmered Chicken and Root Vegetables)
Stir-frying the chicken and vegetables in oil first is what defines chikuzenni. It adds richness and keeps the ingredients from falling apart.