Shabu-Shabu

Diners swish wafer-thin slices of beef through a pot of barely simmering kombu broth for seconds until just cooked, then dip them in ponzu or sesame sauce alongside vegetables and tofu. Its name imitates the swish of the meat in the water.

Shabu-shabu is commonly traced to a restaurant in Osaka in the 1950s, where it was introduced as a Japanese take on Chinese hot pot, and its name is onomatopoeic, mimicking the swish of meat through simmering broth. The dish's precise origin story is debated among food historians, but the Osaka attribution remains the most widely cited account.

Regional variations across Japan center on dipping sauces—ponzu (citrus soy) and goma-dare (thick sesame) being the most standard—and on the choice of protein, with some areas favoring pork or chicken over the classic beef. Shabu-shabu is a communal dining experience, often enjoyed at gatherings and special occasions, where the leisurely, interactive cooking process encourages shared conversation and has made it a beloved staple of both restaurant culture and home cooking.