Hokkaido Lamb Shabu-shabu
At a glance
| Name | Hokkaido Lamb Shabu-shabu (Ramu Shabu) |
|---|---|
| Prefecture | Hokkaido |
| Region | Hokkaido & Tohoku |
| Type | Thinly sliced lamb cooked briefly in hot broth |
What is it?
Lamb shabu-shabu swishes very thin slices of lamb, traditionally cut from a frozen meat roll, through hot broth and eats them with vegetables and dipping sauce. The quick cooking keeps the meat tender.
History and local context
It is a modern expression of Hokkaido's familiar lamb culture alongside jingisukan rather than an ancient ceremonial dish. Restaurants and households adapted the nationwide shabu-shabu format to locally popular lamb.
How to enjoy it
Cook each slice until no raw portion remains, then dip it in ponzu or sesame sauce; add leafy vegetables, mushrooms and tofu, and finish the broth with ramen or rice. Avoid cross-contamination from raw meat utensils.
Availability varies by maker, season, and destination.
Frequently asked questions
Where is Hokkaido Lamb Shabu-shabu from?
It is associated with Hokkaido, in the Hokkaido & Tohoku region of Japan.
What kind of food is Hokkaido Lamb Shabu-shabu?
This guide classifies it as thinly sliced lamb cooked briefly in hot broth. See the overview for its defining ingredients and texture.
Can I order Hokkaido Lamb Shabu-shabu online?
Use the Rakuten Japan search link on this page. Confirm the maker, ingredients, storage requirements, and international shipping before ordering.
Order from Japan
Search Rakuten Japan using the original Japanese food name. Search results and product pages may be available only in Japanese.
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