Of course, boiling is a fundamental cooking technique but there are similarities between certain Japanese hot pots and Chinese/Taiwanese hotpots.
The true shabu shabu is a quick dip in roiling water and takes its name from the sound that the process makes: sha-bu sha-bu, The konbu is used as a flavour enhancer when meat and vegetables keep adding flavour. Konbu is a natural source of MSG. The technique is to add the mushrooms and vegetables first. Then the tofu and finally, the pieces of meat are swished through the water and cooled in the goma sesame paste. The vegetables are dipped in ponzu sauce after cooking.
Even in Japan, there are flavoured hot-pot broth dishes where the ingredients are simmered. Those are nabe pots and include kimchi (Korean), sheep (Mongolian) and seafood (Japanese).
Regards,
MTF
