Shabu-shabu () is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces. The term is onomatopoeic, derived from the sound – "swish swish" – emitted when the ingredients are stirred in the cooking pot. The food is cooked piece by piece by the diner at the table. Shabu-shabu is generally more savory and less sweet than sukiyaki. History Shabu-shabu was invented in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was also invented. The president of the restaurant, Chūichi Miyake, registered the name as a trademark in 1952. Shabu-shabu became more and more popular in the Kansai region and in 1955 it was also added to the menu of restaurants in Tokyo and then spread throughout Japan. There are two believed histories. One is traced back to the Inner mongolian hot pot known as instant-boiled mutton (Shuàn Yángròu). Because Shabu-shabu is very similar to this dish not only the method but also pot itself. Another one is origined from Japanese Mizutaki hot pot which is one of popular nabemono in Japan. Mizutaki has various ingredients and versions but always based only Dashi or water without taste. Compared with other Japanese hot-pot dishes (nabemono) such as well known sukiyaki, Shabu-shabu is not so often cooked at the home in Japan. However, together with sukiyaki, shabu-shabu is popular dish in many parts of Japan, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada. It is also popular in Taiwan and South Korea. Preparation The dish is usually made with thinly sliced beef, but some versions use pork, crab, chicken, lamb, duck, or lobster. Most often, ribeye steak is used, but less tender cuts, such as top sirloin, are also common. A more expensive breed of cattle, such as Wagyu, may also be used. It is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, and shiitake and enokitake mushrooms. In some places, udon, mochi, or harusame noodles may also be served. The dish is prepared by submerging a thin slice of meat or a piece of vegetable in a pot of boiling water or dashi (broth) made with konbu (kelp) and stirring it. Normally, the raw meat is dipped into the hot stock for just a