Motsunabe is a variety of nabemono, the versatile and hearty Japanese one-pot dishes. It consists of various pork, chicken, or beef offal cooked in the flavorful soy sauce or miso broth alongside cabbage, garlic chives, and occasionally other ingredients.

This nutritious dish is believed to have originated in Hakata, a district in the city of Fukuoka, from where it spread to other parts of the country to become one of the favorite meals enjoyed during the cold winter season.

A highly caloric staple of the sumo wrestlers' diet, chankonabe is a rich stew consisting of dashi, sake, chicken or fish, and vegetables such as daikon and bok choy, although the dish has no fixed recipe and usually contains readily available ingredients that are full of protein.

The dish is often served with rice, beer, and side dishes such as fried chicken and shrimp dumplings. Chankonabe dates back to the late 19th century, when cooks from Niigata started to make meals for sumo wrestlers. It is the main course of a sumo meal, and all the wrestlers have to eat it as a part of their weight-gain diet, whether they like the dish or not. 

This traditional South Korean hotpot is made with beef tripe, typically small intestines known as gopchang. The dish consists of a flavorful beef broth, gochujang paste, pre-cooked and sliced tripe, onions, scallions, garlic, ginger, carrots, mushrooms, or other vegetables.

Because of the time-consuming preparation, gopchang jeongol is mostly enjoyed in specialized restaurants. It is usually served as a communal dish, and it is typically accompanied by rice.

Yokosuka navy curry is a variety of Japanese curry prepared with a combination of beef, chicken, potatoes, onions, and carrots. The ingredients are cooked in a pan and thickened with a roux consisting of curry powder and flour. The dish is always accompanied by rice, while traditional sides include a salad and a glass of milk.

This curry type is so popular that upon arrival at Yokosuka navy base, visitors are greeted by a statue of a seagull holding a big plate of this delicious curry.

Nikujaga is a Japanese dish consisting of meat (niku) and potatoes (jagaimo) as its main ingredients. Like most dishes in the Japanese cuisine, the meat is added for flavor, rather than substance. The most common type of meat used in nikujaga is thinly sliced beef simmered in soy sauce, sake, and mirin, although pork is more popular in the eastern parts of the country.

Nikujaga is Japanese comfort food that is often cooked at home, and it is one of the most popular dishes in the family of Japanese stewed dishes, called nimono. It is said that nikujaga was created by Togo Heihachiro, who studied naval science in Great Britain, where he discovered a variety of European food, including beef stews.