Sukiyaki Audio Guide
Thin slices of beef simmered briefly in a warishita of sugar and soy sauce, then dipped in beaten egg and eaten: that is sukiyaki, a feast that stands for the Japanese winter. Across six parts we trace its history from c…
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Welcome to the World of Sukiyaki
Welcome to the world of sukiyaki. Fragrant steam rises, and at the bottom of the iron pot a sweet aroma bubbles and dances. Thin slices of beef are briefly simmered in warishita — a sauce of sugar and soy — then dipped in beaten raw egg and eaten. This is sukiyaki, one of the great feasts of the Japanese winter. Sukiyaki is more than a meal. The year's end, a day of celebration, a special night when the family gathers at the table to share one pot — this dish is deeply bound to the memory of such occasions. The echo of an age when beef was still rare and precious lingers in this single dish. Who grills the meat, when to dip it in the egg — the little debates over such details are part of sukiyaki's charm, too. For the next little while, let's savor the story of this glittering hot pot. Let's begin with how sukiyaki was born and became a Japanese feast — with its surprising history.
What you'll hear on site
- The History of Sukiyaki ¥200 · 7 days
- Kanto Style and Kansai Style ¥200 · 7 days
- Regional Wagyu Beef ¥200 · 7 days
- When Do Japanese People Eat It? ¥200 · 7 days
- The Raw Egg and Etiquette ¥200 · 7 days
- Ordering and How to Enjoy ¥200 · 7 days
Unlock all stops for 7 days — ¥200 / 7 days
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