This hot pot soup is made by a chef who is well-versed in Goto's ingredients, and makes the most of the flavor of the ingredients.

This "dashi" is made using carefully selected ingredients from Goto.

Enjoy our elegant, high-quality, and delicious hot pot dishes.

・Red sea bream hotpot sauce
The soup is made by slowly simmering the bones of wild red sea bream caught in the waters off Goto, which is so fresh it can be eaten as sashimi, with kelp and homemade sea bream oil. The golden-colored soup is a dish that allows you to fully experience the rich flavor and richness of the sea bream. Recommended for days when you want to eat a light hotpot. Somen noodles go well with the final dish.

・Wagyu beef hot pot soup
The bones of Goto beef, a rare brand of beef that is rarely available on the market, are baked crispy in the oven and simmered with kelp to create a soup stock. The milky white soup has a mellow and gentle taste of beef. Recommended for days when you want to try a different hot pot than usual. Add rice at the end and it goes perfectly with Korean gomtang-style soup or champon noodles.

・Local chicken salt hot pot soup
Shimasazanami chicken is a Goto local chicken raised in the island's lush natural environment, fed high-quality feed containing Goto-produced camellia oil and tea. The chicken bones are grilled to a fragrant finish, then slowly simmered in our homemade chicken oil made from chicken skin to create a broth. The dish is characterized by its rich chicken flavor and subtle fragrant aroma. Recommended for days when you want to eat lots of meat and vegetables. Finishing off with glass noodles is a perfect addition.

■ Best before date
Red sea bream hotpot sauce: May 7, 2026
Wagyu beef hotpot soup: May 12, 2026
Local Chicken Salt Hot Pot Soup: February 24, 2027

*Please check the product details image for ingredients, storage instructions, etc.

Every
From roasted sweet potatoes and curry to hot pot soup, we deliver deliciousness nurtured by the rich nature of Goto Islands in Nagasaki Prefecture.