![]() Here, our inexperience put us at a disadvantage. Although the broth was studded with aromatics like ginger and tamarind, most of the ingredients weren’t immersed in it for long enough to take on those flavors, and so relied upon the post-boil dipping sauces and condiments for rescue from utter blandness. The trick is not so much in the cooking but in the flavoring. Then you fish them out with a slotted ladle and finish with an array of sauces and condiments like minced garlic or cilantro. You order from a wide array of proteins, vegetables and starches, and then cook them in the broth to your taste: longer for roots, but briefly for greens and shaved meats. On paper, shabu shabu is fairly simple: You choose from three broths, which are delivered to your table in a pot and lowered into a receptacle with a heating element, such that the broth bubbles. On our visit, multiple servers stopped by to assist our party, both explaining the system and checking in to make sure things proceeded correctly, never condescending or interrupting. That’s not to say that less-experienced guests aren’t welcomed. From the cool colors and polished stone of modern, cosmopolitan Asia, to the few, if any, concessions to American tastes on the menu, Top Shabu Shabu caters to its dining room filled with Asian and Asian-American customers, effortlessly navigating the complexities of tabletop boiling and barbecue. ![]() It’s an unabashedly Asian restaurant other than the English on the menu, nothing about it is tailored to American expectations. Top Shabu Shabu is, perhaps, as much a testament to Pittsburgh’s growing Asian university population as to its long, cold winters. It’s related to sukiyaki, but with flavorings more savory than sweet. In shabu shabu, diners are provided with a menu of raw meats and vegetables, thinly sliced, which they cook themselves at the table in pots of boiling broth and eat with dipping sauces and condiments. Shabu shabu, in turn, takes its name from Japanese onomatopoeia for the sound of cooking. In the heart of Oakland, Top Shabu Shabu takes its name from one of these styles of Japanese one-pot dining. But given Pittsburgh’s climate, is it any surprise that Japanese hot pots are finding a market here? We’re more surprised it has taken this long. Until recently, this was just another obscure corner of Japanese cuisine overlooked in the American affinity for sushi. ![]() Japan alone has several related but distinctive hot-pot traditions, together known as nabemono (“boiled things”). A variety of yummy dishes to complement the hot pot meal: The Tsukada Nojo menu also includes a range of dishes, such as starters, salads, deep-fried and grilled items, nikumaki onigiri, rice, and desserts, to cater to various dietary needs and enhance the hot pot feast experience.Many cultures have evolved styles of communal, one-pot cooking, especially those with winters that force people to huddle together indoors, seeking sources of heat and warm sustenance.You can select the original, which is the bestseller, or other options such as sukiyaki, tomato, spinach, pumpkin, spicy, or white miso soy milk. Different types of soup flavors to add to your pot: The restaurant offers various flavors for you to choose from.Their chickens are raised organically on their farms under strict quality control. Usage of valuable and rare chicken: You will be consuming collagen soup made from JIDORI, the most valuable brand of chicken in Japan.This nourishing beauty pot is one of the best you can have. One of the top-rated collagen pots for beauty: Tsukada Nojo is famous for its Bijin Nabe, which features golden collagen chicken stock made by stewing chicken bones for more than 8 hours.
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