Kombu dashi is made by soaking kombu (a type of edible dried kelp) in water. It has a gentle taste with refined hints of umami, but that’s it. The opposite concept is always that shabu-shabu originates from Japanese mizutaki incredibly hot pot, which is a popular type of nabemono. Mizutaki https://mpv37036.liberty-blog.com/34127824/not-known-facts-about-shabu-hatyai