I recommend altering the flavor by including mentsuyu or soy sauce and mirin specifically into the broth, but as described previously from the udon area, seasoning the broth with salt and pepper after serving is also an option. Essentially the most apparent variation in possessing shabu shabu beyond Japan is https://dominickazzxw.blogdemls.com/33899338/a-simple-key-for-shabu-songkhla-unveiled