The hot pot craze in Japan is surging again this winter, with inflation and the rise in solo living driving demand for individual hot pots. From supermarkets to chain restaurants, the trend of solo hot pots is sweeping across the country.

TOKYO, JAPAN (MERXWIRE) – As temperatures plummet in November, the Japanese hot pot market officially enters its annual sales peak. Hot pot has always been seen as a symbol of warmth and togetherness, but in recent years, with inflationary pressures and changing lifestyles, “solo hot pots” are rapidly gaining popularity, becoming a new staple on both dining out and family tables. Kanto Smart Living Cooperative reminds diners to pair their hot pots with a variety of vegetables and proteins, and to pay attention to ventilation and safety, ensuring a healthy, environmentally friendly, and safe “solo hot pot.”

According to RDS supermarket trend data, the peak season for hot pot sales begins in October. With rising inflation, people are paying more attention to saving money, and hot pot, as a relatively affordable and nutritionally balanced staple food, continues to see increased consumption during the cold season. The report indicates that the sales proportion of single-person hot pot increased significantly from around 12% in 2022 and 2023 to 17.1% in 2024. In the ranking of hot pot soup base sales from September 2024 to August 2025, 7 out of the top 20 were small-package designs suitable for single-person hot pots, showing a clear increase in demand for individual hot pots.

An office worker selecting a hot pot soup base at the supermarket, preparing to cook a single-person hot pot at home, said, “Prices keep rising, and eating out is getting more expensive, but as long as I buy a packet of soup base, add some tofu and vegetables, I can have a warm and satisfying meal at home. For someone like me living alone, hot pot is the simplest and happiest dinner.”

The food delivery market is also responding to this trend by launching more single-person hot pot dishes. Yoshinoya, the beef bowl chain, stated in its 2023 annual report that its “Beef Sukiyaki Set” had surpassed 100 million units in cumulative sales. This autumn/winter, they further launched the “Tunkotsu Soy Sauce Beef Hot Pot Set,” featuring a rich tonkotsu soy sauce broth with beef and vegetables, emphasizing “served hot with generous portions,” attracting many office workers and students to try it.

At a Yoshinoya restaurant in Shinjuku, Tokyo, an office worker who had just finished work was enjoying the newly launched “Tunkotsu Soy Sauce Beef Hot Pot Set.” He said, “Eating hot pot alone isn’t awkward; the portion is just right, and it’s very comforting, piping hot. Compared to a cold bento box, this dinner feels more like a reward.”

Industry analysts believe that the rise of individual hot pot reflects a shift in the structure of the Japanese restaurant market. On the one hand, inflation is driving consumers to choose cost-effective meals with portion control; on the other hand, the increasing number of people living alone and the faster pace of life are also promoting the popularity of the “single hot pot” culture.

Kanto Smart Living Cooperative, a lifestyle knowledge organization, offers three suggestions to consumers regarding the “single hot pot” trend: First, while enjoying the convenience and warmth of individual hot pot dishes, pay attention to nutritional balance, including a variety of vegetables and proteins, and avoid overly meaty or high-sodium broths. Second, make good use of frozen and ready-to-eat ingredients, preparing smaller portions to reduce waste and improve preservation efficiency. Finally, it is recommended to use energy-efficient electric cookers or IH stoves, ensuring both scalding protection and ventilation during cooking, making “single hot pot” healthy, environmentally friendly, and safe.

Hot pot originally symbolized the traditional scene of “a family sitting around a table to eat,” but now it presents a new image under the wave of personalized consumption. Industry players predict that if cost control, improved equipment, and innovative broth design can be achieved, the single hot pot category is expected to become a new competitive focus in the dining-out and family markets.