Japan — beef-eating became accepted in Meiji period (1868+); Kanto and Kansai styles diverged during Meiji-Taisho era as regional beef culture developed
Sukiyaki is Japan's most beloved beef hot pot, but it exists in two fundamentally different forms reflecting the Kanto (Tokyo) and Kansai (Osaka/Kyoto) philosophical divide. Kanto-style sukiyaki pre-mixes a warishita sauce (dashi, soy sauce, mirin, and sugar in approximately 3:2:2:2 ratio) and simmers all ingredients together from the start — it is a unified, pre-seasoned preparation. Kansai-style sukiyaki uses no pre-mixed sauce: beef is added directly to a dry iron pan, seared briefly, then seasoned with soy sauce and sugar poured directly on the sizzling meat, with sake added for steam, and vegetables added progressively without additional seasoning liquid. The Kansai method produces more varied flavour depth; the Kanto method more consistent, predictable flavour across all ingredients.
Deep, rich, sweet-savoury warishita or direct soy-sugar combination, intense Wagyu fat rendered into the broth, raw egg coating mellowing and enriching each bite
In both styles, thinly sliced Wagyu (typically A4 or A5, 1–2mm) is essential — the fat content renders immediately on contact with heat and creates the signature richness. Raw egg dipping is universal across both styles: beaten raw egg in a small bowl into which each hot piece of beef or tofu is briefly dipped, partially cooling and coating the ingredient in a custard-like layer. Ingredients must be added in order of cooking time: beef first (briefly), then firm tofu, konnyaku, burdock, then shirataki noodles and leafy vegetables last. Shungiku (chrysanthemum greens) are the traditional leafy vegetable.
The sequence of eating during sukiyaki matters: the first beef slices cooked in fresh pan or clean warishita are most prized — save the tofu and vegetables for after the beef's fat has enriched the pot. At the end of the meal, add cold cooked udon to the concentrated residual broth — this shimedge (closing noodle) is often the most flavourful course. A premium sukiyaki restaurant will use different grades of beef for different stages of the meal — fattier cuts first, leaner cuts later.
Over-cooking the beef — thin Wagyu slices need only 10–15 seconds per side. Using lower-grade beef that doesn't render adequately. Adding all vegetables at once instead of progressively, leading to mushy results. In Kansai style, using too much soy sauce at once, creating an over-salted pool instead of allowing each element to season individually. Neglecting to refresh the pot liquid with sake and water as it concentrates during cooking.
Tsuji, Shizuo — Japanese Cooking: A Simple Art; Davidson, Alan — The Oxford Companion to Food