Japanese Food Collection Volume 2 features six detailed Nabemono props—traditional Japanese hot-pot dishes, also known as one-pot dishes.

Each dish comes in its own pot and is ideal for Japanese home, restaurant, or izakaya scenes.

Dote-nabe: A Hiroshima-style oyster hot pot with oysters, vegetables, tofu, and noodles in a rich miso broth.
Fugu-Shiri: A delicate pufferfish hot pot with sliced fugu, tofu, vegetables, mushrooms, and other traditional ingredients in a light broth.
Hoto-nabe: A comforting Yamanashi-style hot pot with wide hoto noodles, pumpkin, vegetables, mushrooms, and miso-based broth.
Shiga Junjun: A Shiga-style beef hot pot with thinly sliced beef, tofu, vegetables, mushrooms, and other ingredients in a sweet and savory broth.
Yokohama Gyunabe: A Yokohama-style beef hot pot featuring thinly sliced beef, tofu, vegetables, and mushrooms in a rich sukiyaki-style broth.
Yudofu: A simple Kyoto-style tofu hot pot with tofu, kombu, vegetables, and a light clear broth.
Each prop includes Broth Up, Broth Down, and Empty morphs, allowing the dish to be shown full, partially submerged, or almost empty.

The collection also includes 10 pot materials, with finishes such as white ceramic, aged ceramic, metal, dark metal, marble, and more.