Shabu Shabu is traditionally made with thinly sliced Wagyu Beef - Kobe Beef for its enhanced flavor and texture. Shabu-shabu was introduced in Japan in the 20th century with the opening of a Shabu-shabu restaurant "Suehiro" in Osaka. The name of Shabu-shabu was named when Suehiro served it. After that, Suehiro registered the name of shabu-shabu as a trademark in 1955. Shabu-shabu is usually served with tofu and vegetables, including Chinese cabbage, chrysanthemum leaves, nori (edible seaweed), onions, carrots, shiitake mushrooms and enokitake mushrooms. In some places, Udon, Mochi and/or harusame noodles may also be served.
