All You Need to Know! The Ultimate Yakiniku Guide
Japan boasts of a variety of branded beef, such as Kobe, Matsuzaka, Omi, and Yonezawa. Beef can be appreciated in many ways, but yakiniku (Japanese BBQ) is always a popular choice. This article will provide useful information about the different cuts of beef, complete with the recommended ways to enjoy those cuts. It also has an in-depth explanation of Wagyu (a type of high-quality Japanese beef) and the types of Wagyu brands! After reading this, you're sure to have an even more enticing and palatable yakiniku experience!
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The Major Cuts of Beef Offal and the Best Way to Enjoy Them
Don't be picky! Try beef offal at a well-established restaurant.
Beef offal - commonly called "horumon" in Japan - consists of the 22 main cuts listed in the diagram below. Some may choose to stay away from innards because of their image of being a bit odoriferous and visually off-putting. However, properly prepared, it has no smell and is loaded with umami. If you are visiting a yakiniku restaurant in Japan, it is highly advised to revel in the full experience and try the mouth-watering Wagyu offal.
1. Tan (Tongue)
This refers to the cow's tongue. In some cases, the tongue is sectioned off into smaller cuts - such as the tan-saki (tip), tan-naka (middle), tan-moto or shin-tan (root), and tan-shita (bottom) - with each cut varying in the level of scarcity. Generally speaking, if you order the tongue, it usually is the cut from the tan-naka. The texture of this cut will range widely depending on the restaurant, from cheap tongue that's often tough and less juicy, to some of the more expensive cuts that tend to be more juicy and tender. Beef tongue is a notable specialty of Sendai in the Tohoku region.
【Recommended Cooking & Eating Methods】
Thin slices of beef tongue are most delicious when rare. Caramelize just one side and enjoy. If served in thicker slices, slowly cook the meat over low heat on both sides, and then set it aside to rest for about half of the time it took to grill it. This will allow the heat to travel to the center of the meat. This offal cut is best enjoyed with a salt-based sauce. High-quality tongue is flavorful enough to be eaten with salt and pepper!
2. Tsurami / Hoho / Hoppe (Cheek)
This refers to the cow's cheek. It is an often-used area and is loaded with intense beefy flavor. While it is relatively tough, because it's high in fat, the meat has a distinct richness.
【Recommended Cooking & Eating Methods】
Thin slices will cook quickly, so it's recommended to cook it until medium-rare, and no more than medium. The fat is fairly mild, so it is best enjoyed with a salt-based sauce. Having it with salt and pepper is suggested for connoisseurs.
3. Nodosuji / Necktie / Shikin (Esophagus)
This is the muscle in the esophagus. It has a lot of muscle tissue, making it chewy. It has a deep beefy taste and is relatively easy to eat. It is a very rare cut, so if you come across it on the menu, don't lose out on the opportunity to try one.
【Recommended Cooking & Eating Methods】
Try to cook the offal no longer than medium-rare, otherwise it could get too tough. A mild salt-based sauce should bring out the unique texture and flavor.
4. Urute / Fuegarami (Windpipe)
The word "urute" originates from the Korean term for trachea. It refers to the cartilaginous section of the trachea. It is too tough for human consumption as is, so it is usually cut open and prepared by scoring the surface. This offal is almost tasteless, so people eat it because they want to savor the unique, chewy texture.
【Recommended Cooking & Eating Methods】
Appreciate its unique texture by grilling it until well-done, enough so that the surface becomes crispy. A salt-based sauce goes best with it.
5. Shibire / Ris de Veau (Sweetbread)
"Sweetbread" is the culinary term for the thymus taken from a calf less than a year old. It is a notable ingredient in French cuisine and has a high fat content that is creamy and savory. It does have a distinct taste, so it is favored by those well-versed in meat. As a side note, calves are rarely sold in the Japanese market, so most of the sweetbreads are imported.
【Recommended Cooking & Eating Methods】
Grill the sweetbread to medium to achieve a crispy surface that is oozing with sweet juices from the inside. Cook with care, for the fat will be lost if overcooked and you'll end up with dry and grainy meat. A mild salt-based sauce will pair nicely with the flavor of the meat, but miso sauce also pairs well.
6. Fuwa (Lung)
Cow's lungs have a special texture that reminds one of a marshmallow. It has a mild flavor, making it a good cut for offal novices to try.
【Recommended Cooking & Eating Methods】
Overcooking is a no-no, as the texture will be lost. It is best to cook to medium doneness, but no more than that. Watch for the offal to start foaming at the openings. This is when you need to turn it over. It is recommended to try the lungs with a salt-based sauce first, but a miso sauce is also a good choice.
7. Hatsu / Kokoro (Heart)
The term "hatsu" is derived from the English counterpart, heart. A heart from a mature cow may weigh as much as 2 kg. It is a fibrous cut full of muscle tissue, but thanks to the fine grains, it is tender and easy to chew. Out of all the offal cuts, this is the least overwhelming in both aroma and fattiness, making it easy to consume.
【Recommended Cooking & Eating Methods】
It should be cooked to rare, grilled only on one side until crispy. Those who prefer it more done should cook it to medium-rare. A salt-based sauce will add more flavor to the mild taste, but salt and pepper is also wonderful.
8. Hatsumoto / Kori Kori (Aorta)
This is the largest artery in the heart, with a length of 30 - 40 cm. A single cow can only yield about 500 grams of this cut, so you might have a better chance of trying this at a horumon specialty restaurant, because it will most likely not make it into the menu of a regular yakiniku place. A well-prepared aorta is odorless, with a bit of fat. It is one of the offals recommended for first-timers.
【Recommended Cooking & Eating Methods】
The aorta is best enjoyed medium - not too rare and not too done. It'll become chewy when grilled just long enough, but make sure not to cook it too much, as the fat will melt right off. It doesn't have much flavor, so having it with a salt-based sauce is a great choice. It can also go well with miso sauce.
9. Harami (Outside Skirt)
This is from the dorsal area of the diaphragm. It is one of the most popular cuts for yakiniku, thanks to its tenderness, moderate marbling, and robust meaty flavor. Since the outside skirt actually comes from a muscle needed for breathing, it's more like a red meat than an organ. Some yakiniku restaurants will serve this and the hanging tender, which will be mentioned next, together as harami.
【Recommended Cooking & Eating Methods】
This cut is generally more marbled and served in thicker slices as the quality gets higher. That said, it should be cooked until rare. If the fattiness is too much, cook until it reaches medium doneness. Do try the classic combination of sweet sauce and harami first. If you prefer to savor the meaty flavor, then salt and pepper is a good option. Have it with a salt-based sauce for an unexpected twist!
10. Sagari (Hanging Tender)
The hanging tender is the cut taken from the lower diaphragm in the ventral area. It takes on the look of red meat, but it is considered as a carcass by-product and is, in fact, a type of horumon. It is moist and tender, much like the outside skirt, but with a milder flavor. It is a rare cut, with a low yield per head of cattle.
【Recommended Cooking & Eating Methods】
Caramelize the surface and grill the meat until medium-rare. If you are trying this for the first time, a sweet sauce is recommended, but if you want to compare it to an outside skirt steak, it's better to season it with a simple salt-based sauce.
11. Mino (Rumen / Tripe)
This refers to the first of the four stomachs of the cow. Compared to the other stomachs, this is the largest and thickest, which makes for a satisfying and filling cut. The outer layer is very tough, so it will be skinned and scored prior to serving. The unique chewy texture is appealing, and a well-prepared rumen will have a mild sweetness to it. It is recommended for offal beginners.
【Recommended Cooking & Eating Methods】
It may take some time to cook this organ to well-done, but it should be grilled thoroughly until browned. A miso sauce will help hold off the odor and bring out the flavor. Offal enthusiasts might like a salt marinade, too.
Mino Sando / Jo Mino / Sando Mino (Fatty Layer of Rumen / Tripe)
This is the most fattiest part of the rumen. It is a wonderful cut where you can enjoy both the chewy texture of the tripe and the sweet flavor of the fat. Unfortunately, there is only a small portion of it in a cow, so supply is limited.
【Recommended Cooking & Eating Methods】
As with the tripe, this cut should also be cooked to well-done. Novices are suggested to eat this with a miso sauce, but a salt-based sauce will play well with the sweet flavor of the fat.
12. Hachinosu (Reticulum)
Hachinosu is the second stomach of the cow. As its name, which means "honeycomb" in English, suggests, it takes on the appearance of the interior of a beehive. It takes some time to par-boil it with sake prior to serving, but this effort gives the organ a palatable quality, which many consider the best of all the stomachs. Notable characteristics of this offal are its mild flavor and distinctive chewiness.
【Recommended Cooking & Eating Methods】
In most cases, it will be par-boiled before being served, so it should be enough to cook them to medium-rare. It will usually already be marinated in some type of condiment, such as a sweet sauce.
13. Yan / Hachikabu (Reticulo-omasal Orifice)
This offal is taken from the part that connects the second stomach (reticulum) with the third stomach (omasum). Only a small bit of this is available in a cow, so it is a very rare cut. It has a uniuqe texture with a high fat content, giving it a creamy flavor. However, if it hasn't been thoroughly prepared, some might find it to smell a bit funky. The taste will vary depending on how well it has been prepared prior to serving, so it's best to try it at a reputable yakiniku house.
【Recommended Cooking & Eating Methods】
Cook the yan to medium-rare until the surface is nice and crispy. A classic condiment to accompany this cut of meat is miso sauce.
14. Senmai (Omasum)
The third stomach may not appear too appetizing, but it is rather odorless, even if served raw. It is recommended for first-time offal eaters, and it also boasts quite a fanbase for its unique crunchy texture.
【Recommended Cooking & Eating Methods】
This is best when cooked to medium-rare until the surface is browned and crispy. If it has been marinated in sauce, watch the grill and don't overcook it. Miso sauce will help it go down easy for first-timers, but because the meat is odorless, do also try it with a salt-based sauce.
15. Giara / Gyara / Akasen (Abomasum)
This is the most fatty and tender cut of stomach. It has a chewy texture with a robust, creamy flavor. If it feels smooth on your tongue and fills your mouth with intense umami, you know you have entered a fine establishment that is well-versed in the preparation of offal. Abomasum that has not been thoroughly prepared will have a coarse texture with little umami.
【Recommended Cooking & Eating Methods】
Grill the offal to medium-rare to caramelize the surface and savor the juicy umami of the fat. If you prefer a less fatty piece, cook for longer to drain the fat. As with other offal cuts, miso sauce pairs well with it.
16. Suizo / Gurensu (Pancreas)
The pancreas mostly consists of fat and is characterized by a rich, buttery flavor. Due to its high fat content, it will go up in flames if too much is cooked on the grill at one time. Cook as much as you can handle and enjoy this rare cut!
【Recommended Cooking & Eating Methods】
This tastes best when grilled to medium, which is when the surface will become crispy and the fat will be trapped inside. Offal beginners can try this with a salt-based sauce to savor the fluffy texture of the pancreas. Seasoned eaters can dress it with salt and pepper to relish the sweet and savory umami of the fat.
17. Reba / Kimo (Liver)
The liver is one of the largest organs offered as horumon and weighs roughly 5 - 6 kg. It has a distinct scent that some find distasteful, but the flavor and quality of the cut rely heavily on its freshness. Therefore, it is recommended that you try it at a reliable establishment. It is fairly tender and fresh liver has a pleasantly light and toothsome texture.
【Recommended Cooking & Eating Methods】
Do not eat the liver raw. Just until recently, it was sometimes served raw as sashimi, but it has now been banned. Nevertheless, overcooking the liver will result in a loss of flavor and texture, so it is best to cook to medium-rare. Those new to the game should be able to enjoy the sweet and savory taste with a sweet sauce, which will offset the distinct smell. Those who are into liver will find salt-based or miso sauces pleasant.
18. Chire / Tachigimo (Spleen)
The spleen is rarely seen in the market, so it is very hard to come by. The flavor is similar to liver, and because fresh spleen is safe to eat raw, some restaurants offer the cut as an alternative to liver sashimi following its prohibition.
【Recommended Cooking & Eating Methods】
Grill the spleen thoroughly to medium-rare, but try to leave some of the rawness so that you can enjoy the texture. Thin slices will cook quickly, so make sure not to overcook it. As with liver, a sweet sauce will suppress the distinct metallic aroma of this mineral-rich cut, making it easier to go down.
19. Marucho / Kopuchan / Kotetchan (Small Intestine)
The small intestine is served by turning the tubular organ inside out without slicing it open, and then cutting it into bite-sized pieces. It is the most widely-approved cut for horumon enthusiasts and is characterized by the high level of fat compared with other offal cuts. The intense sweetness of the fat gives it a rich flavor. The small intestine is also high in collagen, which is why it is one of the favorite cuts among women who seek to improve their skin.
【Recommended Cooking & Eating Methods】
Grill the small intestines to allow the heat to pass to the core, cooking them slowly until they achieve a doneness of medium. Cooking over low heat will keep the fat from draining. Rich sauces like a sweet sauce or miso sauce will infuse well with the creamy flavor of the cut.
20. Shimacho / Horumon / Tetchan (Large Intestine)
This refers to the large intestine, or more specifically, the more tender section of the organ with ridges of fat on it. It is not as fatty as the small intestine, but still has more than other offal cuts. It has a milder, more refreshing taste compared to the fat of red meat, so it doesn't get overwhelming. It is thicker and chewier than the small intestine.
【Recommended Cooking & Eating Methods】
Medium-rare is the best. Grill the piece with the fat side up and turn it over once the underside has caramelized. Enjoy the savory flavor of the fat while it is still intact. Those who prefer a low-fat piece can wait until some of the fat has melted off. Try it with a sweet sauce to enjoy the rich flavor, or go with a salt marinade for a milder taste.
21. Chokucho / Teppo (Rectum)
This is comparatively leaner than other organs and has a unique crunchy, chewy texture. It is also a good cut to start with if you aren't too familiar with beef offal. When properly prepared, it is odorless and has a smooth, mild flavor.
【Recommended Cooking & Eating Methods】
This offal cut should be well-done, but not overcooked. Charring will result in bitterness, so watch the grill as you cook. Start off with a classic sweet sauce and then explore combinations with a salt-based sauce or miso sauce.
22. Tail / Shippo (Oxtail)
As the name implies, it is the tail section of the cow. Oxtail is a well-worked part of the cow, and as such, it is loaded with meaty flavor. Depending on the establishment, it will be served with or without the tailbone. The texture is stringy and on the tough side, but the deep and flavorful quality has won a great fanbase.
【Recommended Cooking & Eating Methods】
Have it rare, but it's still okay to cook it for longer if you are not a fan of rare meat. If served bone-in, grill it until the surface is nice and crispy. A salt-based sauce will play perfectly with the rich umami. Soy sauce with wasabi or a sweet sauce are nice options as well.
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The information in this article is accurate at the time of publication.
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