Kombu dashi is created by soaking kombu (a variety of edible dried kelp) in water. It has a mild flavor with delicate hints of umami, but that’s it. One other theory is the fact that shabu-shabu originates from Japanese mizutaki sizzling pot, which is a well-liked style of nabemono. Mizutaki https://simon2566v.dgbloggers.com/34443744/5-essential-elements-for-best-shabu