What is shabu-shabu?
Shabu-shabu in Japanese roughly translates to "swish-swish." This dish is a variant of the Chinese hot pot, or Chinese fondue, in which a stone or clay pot of soup and ingredients are cooked at the table. The "swish-swish" terminology refers to the act of swishing thin slices of meat or vegetables back and forth in the soup while it is simmering. The meat is then dipped in a shabu-shabu sauce (ponzu or goma), and consumed. The dish is similar to sukiyaki but starkly different in taste. The flavor is more subtle and savory, with a lesser degree of sweetness.
The hot pot has an interesting history. In the 13th century the hot pot was invented for Ghengis Khan to efficiently feed his army. Thinly sliced meat was used to reduce cooking time in order to conserve resources and allow the army to eat quickly on the go.
Shabu-shabu was introduced to Japan in 1955 at a restaurant called Suehiro. Since then, shabu-shabu has grown to immense popularity.
Many shabu-shabu restaurants are owned by retired sumo wrestlers. Shabu-shabu was a meal easily shared by the wrestlers after meets. Vast quantities were consumed with rice.