The most noteworthy feature of Kanto-style sukiyaki is the warishita (割り下) or sukiyaki sauce. As my mom’s side of the family is from Osaka (Kansai) and my dad’s side is from Tokyo (Kanto), I grew up eating a mix of Kansai and Kanto foods without realizing it.īoth regions enjoy sukiyaki with a beaten egg, but people would cook and enjoy the dish differently. Kanto Style Sukiyakiĭid you know that there are two types of sukiyaki? We have the Kanto-style and the Kansai-style and there are some distinctions between them. Since the two dishes were quite similar, people in the Kanto region started to call their original gyunabe ‘sukiyaki.’ Kansai Style vs. During that time, sukiyaki restaurants in the Kansai (Osaka) region expanded into the Kanto region. When the Great Kanto Earthquake happened in 1923, the gyunabe restaurants in the Kanto (Tokyo) region disappeared. Gyunabe then influenced the sukiyaki culture in the Kanto region. Gyunabe’s popularity spread from Yokohama, where many foreigners lived, and then became popular in Tokyo. Interestingly, the Kanto region once called their version of sukiyaki gyunabe (牛鍋). The soup broth is rich and bursting with sweet, salty, and savory flavor. We slowly grill or simmer well-marbled beef, alongside vegetables, tofu, and mushrooms in a shallow cast-iron pot. Sukiyaki (すき焼き) is a popular Japanese hot pot dish that we often prepare and serve at the table.

How to Eat Sukiyaki the “Authentic” Way.Make Your Own Sukiyaki Sauce (Warishita).

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