According to a レシチャレ survey, purchases of hot-pot soup base surged from July to September 2026, reaching approximately 1.8 times the year-earlier level in September and growing 3.3-fold overall. Salt-based hot-pot soup bases recorded particularly strong growth.
An analysis of receipt data by レシチャレ, operated by Kurashiru, found that the purchase rate for hot-pot soup base surged from July to September 2026. Hot-pot soup base accounted for 0.0337% of all receipts in July and 0.0340% in August, remaining almost flat, before surging to 0.1135% in September. This represented an increase of approximately 233.8% from the previous month and approximately 1.8 times the year-earlier level.
By flavor, Japanese-style dashi-based products accounted for 23.4% and spicy or kimchi-style products for 22.6%, with Japanese-style dashi-based products narrowly leading in September. The most notable increase, however, was in salt-based products. Their share rose month by month, from 3.6% in July to 4.4% in August and 8.4% in September. Compared with the same month a year earlier, the share increased from approximately 4.0% to 8.4%, a rise of 4.4 percentage points and approximately 2.1 times the previous level.
Vegetables were the food most frequently purchased on the same receipt as hot-pot soup base, with an average co-purchase rate of 56.9%. Meat followed at 30.7%, seafood at 25.9% and processed fish products at 7.9%. Overall, the classic vegetable-focused combination changed little. The co-purchase rate for pre-cut vegetables and hot-pot vegetable sets remained around 1%, indicating limited demand for convenience.