Talk:Shabu-shabu

Discrepancy with the Japanese article / Genghis Khan

Just to note, the Japanese article notes that shabu shabu was invented by a restaurant in 20th century Osaka, which contradicts this article that says Genghis Khan invented it. I'm thinking that it could have been possible that a dish similar to shabu shabu existed when Genghis Khan lived, but that dish may not have been shabu shabu, and it may not have been invented by Genghis Khan himself. Afterall, Genghis Khan is usually not known for his cullinary insight. Also the name "shabu shabu" is a Japanese gitaigo and not Mongolian in origin.

There's however a Hokkaido nabemono known as "Genghis Khan nabe." The nabe was named so by the Japanese inventor because the pot used to cook it had a shape similar to the Mogolian soldiers' helmets. My guess is that this dish, combined with the fact that shabu shabu is also a nabemono, resulted in someone getting the two confused. Of course, I, and the Japanese version of this article, could be wrong.

--Tokek 22:33, 11 Mar 2005 (UTC)

I don't think Genghis has something to do with this. I'm not really sure, but they're some logical reasons:

First, this custom was brought to Europe with the conquests of the turkish tribes in roman times. It has to be much much older. Second,the Mongols used more leather to protect themselves (would you ride 8 hours a day with a 10kg heavy breastplate?). Cookings in a leather helmet? Hmmm...yummie :-D Third, the Mongols got little contact with the Japanese. But they lived with the chinese. And they don't habe shabu-shabus.

So I think this story is just a story. —Preceding unsigned comment added by 84.44.151.80 (talk) 16:22, 20 March 2008 (UTC)

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Whenever I go out for Shabu Shabu in Japan, everyone at the table shares a pot. This article previously said that today, in contrast with the way Khan's soldiers dined, everyone has their own bowl now. I have removed this from the article.

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shabu shabu is by no means unique amongst nabemono dishes for being cooked on the table - in fact i cannot think of a single nabemono dish which is cooked ahead..

I thought "shabu shabu" literally meant "dip dip"

I do not want to edit this page since I have no clear source for this, but I have been told that 'shabu' means 'dip', so I guess this should be changed or added to this article.

I always heard "swish, swish" —Preceding unsigned comment added by 128.125.28.188 (talk) 00:09, 26 March 2009 (UTC)

Shabu Shabu Restaurants Owned by Former Sumo Wrestlers

I deleted the comment in the trivia section that states that many shabu shabu restaurants are owned by former sumo wrestlers. I think whoever posted this confused shabu shabu with chanko nabe. Chanko nabe is the high calorie dish that is the staple of sumo wrestler diet which enables them to gain weight. Miyashita 08 Dec 2007

contested statement removed

• Thinly sliced meat was used for its short cooking time, which allowed the Mongolian army to conserve its limited supply of fuel. {{Fact|date=December 2006}}

Please do not return this information to the article without a citation.--BirgitteSB 16:43, 6 June 2008 (UTC)

STFU —Preceding unsigned comment added by 203.87.204.22 (talk) 10:48, 4 March 2009 (UTC)

Sweet/savory contradictory statements

The intro says: "but it [shabu-shabu] is considered to be more savory and less sweet than sukiyaki," but later under related dishes, "whereas shabu-shabu is considered more sweet, sukiyaki is more savory." These are obviously contradictory statements. I'm not sure which is right, so I'm just noting it here and hoping someone that does know will fix it. — Preceding unsigned comment added by 75.50.83.121 (talk) 20:56, 22 September 2012 (UTC)

Eating Smartly

Removed the below text because it is a cross of POV statements and instructions, both of which contradict wikipedia policy. Some of this information could be rephrased and used in a NPOV way, please feel free to do so if you have knowledge of Japanese cuisine:

" Cantonese or Chinese hotpot comes with a large variety of meat and seafood. However, Japanese have loaded meat or more vegetables, fish balls and dumplings. Sometimes, udon and noodles are cooked in the broth with the other ingredients. When cooking the ingredients, be sure to use a wooden chopsticks or tongs to swish your meat into the hotpot as the broth is boiling hot. Do keep in mind that plastic spoons and chopsticks should never be used as they will melt in your pot! Also, try to dip one slice of meat into the hotpot one at a time for about 10 seconds. Some people are overwhelmed by the large amount of delicious food in front of them and they will dump everything, including the meat and vegetables all at once into the pot. This will causes the meat to be overcooked and taste bland and rough.

Vegetables, however, can be boiled for longer (a few minutes) so you can release them into the pot anytime you like, depending on how soft and cooked you would prefer your vegetables to be."

203.173.12.162 (talk) 14:21, 10 August 2015 (UTC)