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The story
Mala Tang, the Chinese-style hot pot dish, is rapidly expanding across convenience stores and food courts. On 5ch’s livestream discussion board, some users questioned whether its surging popularity was being “artificially pushed” or a “Dentsu (Japan’s biggest ad agency) marketing campaign,” while others debated whether it counts as a hot pot dish or a noodle dish, and even compared it to the tapioca bubble tea boom.
What people said
Originally a hot pot dish born in Sichuan, China
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Gross
Looks like a photo of an open sink drain
What even is this, so nasty
Looks like a drain
Not even close
It's a hot pot dish, not a noodle dish
You just toss whatever ingredients you want into spicy Chinese broth
Oh, so it's a hot pot
Biryani really is delicious
You can switch up the flavor all kinds of ways, plus the crispy scorched rice part is great — that's the one that should be trending
I'd rather have mapo tofu and white rice than this
That's exactly what makes it a hassle
Guys won't go for it unless the pricing is upfront and it's simple and fast
That's a flat-out lie
Mala tang has obviously been around for decades
Marumiya put out their mala tang soup base back in 2012
Well sure, it's existed for a long time…
while eating Ramen Jiro
lol this
These days that applies to Yamaokaya, not Jiro
Some kind of numbing-spicy (shibikara) tantanmen?
It's a single-serving, pre-cooked hot pot
It's got cumin in it, so it's like curry-flavored tantanmen with vinegar mixed in
Can't they do something about the presentation
Hot pot dishes don't really have 'presentation'
Seriously
Anyone hitting up Yamaokaya right now might be an even bigger fool than this
That's a dish made from fixed ingredients the shop lines up and prepares
Mala tang is a hot pot variant where you dump whatever ingredients you picked yourself into the pot and boil them, so comparing the two doesn't make sense
You just moved the goalposts to 'hot pot,' didn't you?
Background and Key Points
Mala tang (麻辣湯, “málà tāng”) is a Sichuan-style hot pot format built on huajiao (numbing Sichuan pepper) and chili oil — the “ma” is the numbing sensation, the “la” is the heat. In China it’s typically served as a self-serve stall: customers pick raw ingredients from a case, have them weighed, and watch them boiled in a shared spicy broth before serving, which is why several posters distinguish it from a noodle dish with fixed, chef-assembled ingredients. For readers unfamiliar with “Dentsu”: it’s Japan’s largest advertising agency, and in Japanese online culture it functions as shorthand for suspected astroturfing or “steruma” (stealth marketing) whenever a product’s popularity looks suddenly ubiquitous rather than grassroots — the accusation here isn’t about the food, but about whether its convenience-store and food-court rollout was bought media rather than organic demand.
The thread’s actual disagreement isn’t over taste so much as legitimacy and category: some frame the boom as manufactured (the “forced trend”/Dentsu jabs), others shrug that popularity is popularity regardless of cause; separately, posters argue over whether it’s a hot pot dish at all versus a noodle dish like tantanmen, with the hot pot side winning on the “you choose your own ingredients” logic.
What the thread never establishes is why now — no one cites actual sales data, a marketing campaign, or a supply-chain reason for the sudden convenience-store push, so the “Dentsu ploy” claims remain pure speculation. It’s also worth noting, per one reply, that mala tang soup bases have been sold in Japan since at least 2012, so this is a distribution/format boom, not the dish’s introduction.
*This article is excerpted and summarized from the 5ch (Nandemo Jikkyo G) thread “[Sad News] Mala Tang Has Gotten So Popular People Are Calling It a ‘Forced Trend’ and a ‘Dentsu Marketing Ploy’.”








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