Umami season is here

Winter is a special season—a time for friends and family to come together. To talk, laugh and enjoy each other’s company. Good food is part of it too, of course. And so is the wonderfully rich taste of umami.

TIME FOR FAMILY AND FRIENDS

What’s everyday life really like? Sadly, these days many of us don’t get to meet up regularly, have a proper catch-up or try new things together. All too often, it’s just a quick update here and there. So it’s all the better that winter invites us to spend quality time together again, with an evening to savour and everyone round the table. And the ideal dish for it? Hot pot!

HOT POT: MORE THAN JUST A MEAL

Japan’s hot pot tradition is called nabe, which literally means ‘cooking pot’. A variety of ingredients are cooked in broth right at the table. With dips or as a soup, vegetarian or with meat, spicy or mild, there’s no shortage of tasty options!

As with European fondue, nabemono, or nabe cooking, is all about eating together. Everyone lingers at the table, simply enjoying themselves. That’s what makes hot pot such a sociable occasion, bringing family and friends closer.

CELEBRATE THE TASTE OF WINTER

The essence of this season lies in its taste: umami. Savoury, intense and warming from the inside out. Umami isn’t a spice—it’s the fifth taste, alongside salty, sweet, sour and bitter. It gives every dish a distinctive depth of flavour.

Our 10 new hot pot recipes made with Kikkoman Ramen Soup Base are packed with umami too. See for yourself!

HOT POT RECIPES

40 mins

Bagna cauda Italian anchovy hot pot

40 mins

Fondue Chinoise with mushroom rolls

1 h

Gamjatang pork rib and potato hot pot

30 mins

Ishikari nabe Hokkaido-style

30 mins

Pien Lo Chinese hot pot

40 mins

Prawn & chicken ball hot pot

40 mins

Sundubu Korean soft tofu hot pot

30 mins

Tomato tantan shabu-shabu

40 mins

Tom yum goong hot pot

30 mins

Vegan mochi and daikon nabe

Seriously good salmon: Ishikari nabe Hokkaido-style

Fancy a hearty hot pot with salmon, miso and vegetables?

Then you have to try this dish, named after the Ishikari River in Japan!

View the recipe

APPETIZERS

12 hrs 27 mins

Brioche with marinated trout, apple salsa and citrus mayo

2 hrs 15 mins

Crispy parsnip samosas with pepper dip

4 hrs 20 mins

Duck croquettes with hoisin plum sauce

1 h 40 mins

Roast beef tartines with onion chutney

20 mins

Roasted brussels sprouts with soy-honey glaze and hazelnuts

DELICIOUS MAIN COURSES

30 mins

Roasted Cauliflower

1 h 25 mins

Oven-baked cataplana with mussels and prawns

1 h 10 mins

Easy honey-glazed ham

1 h 30 mins

Stuffed Hokkaido pumpkin with oyster mushrooms and pistachios

1 h 10 mins

Saffron-scented Ratatouille

20 mins

Porcini mushroom ravioli

ENJOY NATURAL GOODNESS

It only takes four natural ingredients to create a deep, rich and intense flavour: water, soybeans, wheat and salt. Kikkoman Soy Sauce is brewed to a traditional Japanese recipe that has remained unchanged for over 300 years.

BEST SIDE DISHES

10 mins

Chicory salad

15 mins

Easy Beetroot Houmous

30 mins

Mashed potato, parsnip and leek

30 mins

Mushroom and tomato sauce

25 mins

Easy cheesy fried polenta

10 mins

Rich red onion gravy

30 mins

Spiced sweet potato mash

POPULAR REGIONAL DISHES

Traditions are a wonderful thing, especially in the kitchen. Some dishes instantly say: yes, this is what winter tastes like—festive, rich, familiar. Here are some of our local favourites. Enjoy!

HOW OTHERS ENJOY THE SEASON

Slow-roasted honey ham, stuffed pumpkin, fresh mussels—like every family, every country has its own classic dishes, especially for the festive season. Discover our European neighbours’ favourites and start some new traditions of your own.