<Tr> <Th> Main ingredients </Th> <Td> Meat, vegetables, Tofu </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Shabu - shabu Media: Shabu - shabu </Td> </Tr> <P> Shabu - shabu (しゃぶしゃぶ) is a Japanese nabemono hotpot dish of thinly sliced meat and vegetables boiled in water . The term is onomatopoeic, derived from the sound emitted when the ingredients are stirred in the cooking pot and served with dipping sauces . The food is cooked piece by piece by the diner at the table . Shabu - shabu is considered to be more savory and less sweet than sukiyaki . </P> <P> Shabu - Shabu was introduced in Japan in the 20th century with the opening of the restaurant "Suehiro" in Osaka, where the name was invented . Its origins are traced back to the Chinese hot pot known as instant - boiled mutton (Shuàn Yángròu). Shabu - Shabu is most similar to the original Chinese version when compared to other Japanese dishes (nabemono) such as sukiyaki . Suehiro registered the name as a trademark in 1955 . Together with sukiyaki, Shabu - Shabu is a common dish in tourist hot - spots, especially in Tokyo, but also in local Japanese neighborhoods (colloquially called "Little Tokyos") in countries such as the United States and Canada . </P>

Where does the word shabu shabu come from