Kombu dashi is made by soaking kombu (a kind of edible dried kelp) in drinking water. It's a mild taste with subtle hints of umami, but that’s it. One other principle is that shabu-shabu originates from Japanese mizutaki scorching pot, which is a well-liked style of nabemono. Mizutaki has different https://travisqwxyx.blogdomago.com/32908443/5-easy-facts-about-shabu-described