Aneki aneki Shabu Isaraphap Rd.

Thinly sliced white sea bass. Tender white flesh, naturally sweet flavor. Popular for simmering in broth until just cooked.

Fresh, peeled shrimp with clear flesh. Crisp and bouncy texture with a sweet taste when cooked.

Fish and tofu paste balls, square or diced shape, soft and bouncy texture, mellow flavor.

Cylindrical squid paste balls, chewy texture, slightly salty and savory.

Very smooth and soft egg tofu, pale yellow, melts in your mouth. Should be simmered briefly.

Thin sheets of tofu skin made from soybeans. Provides a chewy texture and absorbs broth well.

White Japanese noodles, thick and chewy, made from wheat flour. Suitable for eating with hot broth.

Clear noodles made from potato starch or mung beans. Chewy and slippery texture when cooked.

Cheese for shabu-shabu. Melts and becomes stringy when heated, adding a creamy, slightly salty flavor.

Japanese takoyaki filled with octopus, drizzled with sweet and savory sauce and mayonnaise.

Japanese-style fried chicken, crispy outside, tender inside. Marinated with soy sauce and ginger.

Gyoza filled with pork and vegetables, fried until the wrapper is golden brown and crispy. Served with dipping sauce.

Fried chicken wings tossed in spicy seasoning powder. Fiery and intense flavor.

Spicy seasoned fermented napa cabbage, Korean style. Sour, salty, and spicy taste helps cut through richness.

Seasoned Japanese seaweed with sesame seeds, green strands, crispy, sweet and fragrant sesame oil flavor.

Seasoned, mashed fish paste with crab flavor. Red and white stick. Soft texture, easy to eat. Can be eaten cold or simmered in soup.

Soft tofu served chilled. Often eaten with soy sauce and side dishes as an appetizer.

Assorted fresh vegetables served with salad dressing. Refreshing and crisp.

Boiled whole edamame pods sprinkled with salt. The beans inside are sweet and savory, enjoyable to eat.

Finely shredded cabbage. Crisp and sweet. Suitable for simmering in broth until tender.

White vegetable with plump stems. Becomes sweet when cooked and absorbs broth well.

Green leafy vegetable with crisp stems, slightly sweet and bitter taste at the end, adds color to the dish.

King oyster mushrooms with thick, large stems, firm and chewy texture similar to meat.

Pale white mushrooms, small caps, smooth and slippery texture when cooked.

Small, long, clustered mushrooms, crisp texture, enjoyable to chew, mild flavor blends well with broth.

Dark brown mushrooms with a unique aroma, soft and springy texture.

Sweet corn cut into pieces. Golden yellow kernels provide natural sweetness to the broth.

Small corn on the cob. Edible whole. Crisp and sweet kernels.

Dense, deep yellow pumpkin. Tastes sweet and nutty like chestnuts when cooked.

White bulb vegetable. When cooked, the flesh becomes translucent and sweet, making the broth mellow.

Large leeks with a slightly pungent aroma. Become sweet and tender when cooked. Often eaten with meat.

The most tender cut of beef, low in fat, fine-grained, best for a very light simmer.

Beef hip cut. Firm, dark red meat. Rich flavor with a little fat marbling.

Rib cut with marbled fat, tender, juicy, and with a rich, buttery aroma.

Thinly sliced beef tongue. Crisp and springy texture with a unique, rich flavor.

Beef cut with a central tendon. Chewy texture, rich flavor.

Abdominal cut with alternating layers of fat and meat, providing tenderness and juiciness.

Pork neck with beautifully distributed fat marbling, tender and sweet meat.

Fresh salmon slices for raw consumption. Tender, fatty, beautiful orange color. Served with wasabi and soy sauce.

Pork neck with beautiful marbling of fat, making the meat tender and not tough.

Pork loin. Firm meat, low in fat. Suitable for those who prefer lean meat.

Pork with alternating layers of fat and meat, providing tenderness, juiciness, and a sweet, savory flavor.

Thinly sliced pork belly, unsmoked, tender taste with fat that melts in your mouth.

Cooked Japanese rice. Short, plump grains with a chewy and fragrant texture.

Fresh, hygienic grade chicken egg. Can be eaten raw. Commonly used for dipping cooked meat to add a rich, mellow flavor.

Crispy dried seaweed sheets for wrapping rice or meat.