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The name well expresses the distinctive aspect of this dish.The Japanese hear the sound of lightly swishing the very thinly slice beef in boiling water,Then, taking it out, as Shabushabu.

Very high grade beef is sliced no thicker than one to two millimeters and laid out on a plate.To eat, one slice is put into the boiling water for three or four seconds until the color of the meat changes.

This is then dipped into a sauce based on soy sauce or ground sesame and eaten