Updated: November 14, 2017
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Have you ever tried "horumon"? A Maniac Japanese food!

Many of you might already know Japan is famous for its quality beef, such as "Kobe beef", "Matsuzaka beef" to name a few. However, not just only the common meat cuts but also "horumon", or the innards, are very popular and often eaten in Japan. In this post, I would like to introduce you to the amazing world of horumons!

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What is "Horumon"(ホルモン)?

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”Horumon" is a term used for the innards or offal of a cow, pork, and chicken. The origin of the word is from Osaka dialect, "hourumon"(which means "a thing you throw away").

As like "foie gras" in French, or "tripe" in Italian, Japanese do eat innards in many ways, for instance, grilled and stewed.

"Horumon Yaki"(ホルモン焼き) Yakiniku style horumon

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First of all, this is "horumonyaki", a grilled yakiniku style to enjoy horumons. In order to have horumons in this style, they must be really fresh. Not just only the taste but the texture differs according to the kind of horumon you eat.

Here are some popular kinds of horumons you can enjoy at a yakiniku restaurant.

Livers

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Livers are one of the most popular kinds of horumons. In Japan, we eat all beef, pork, and chicken livers. It is rich in iron, which is really good for your health too.

"Marucho"(マルチョウ)

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"Marucho" is a Japanese name for beef or pork's small intestine. Sometimes they are called "Copchan" too. Marucho is rich in collagen so it is popular among women, not only men.
If you are interested in grilled styled horumon, check out horumon yakiniku restaurant Yuji in Shibuya. Yuji not only offers you a great and fresh horumon, it also grills the horumon in the best you can imagine. Since the restaurant is very popular, reservation is a must.

"Motsuyaki"(もつ焼き) Japanese skewered style horumon

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Next is a skewered style of grilled horumon, "Motsuyaki". It looks like "yakitori" (grilled chicken on skewers), the only difference is that mainly pork horumons are served. The contrast between the crispy outside and the juicy inside is brilliant.

"Motuyaki Ban" near Nakameguro station will be the spot to visit when you want to try some "Motsuyaki". "Motsuyaki" is usually cheaper compared to "horumonyaki", so it would be perfect for the first step when you are just challenging yourself to eat "horumon".

"Motsunabe"(もつ鍋)Nabe (pot) style horumon

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Last is nabe (pot) style horumon, "Motsunabe". "Motsunabe" is originally a typical kind of nabe popular at Fukuoka, Kyushu. Stewing horumon with cabbage and other vegetables, the fat from horumon melts and all the flavors blend in wonderfully.

Interested in "Motsunabe", "Motsunabe Oyama" is a perfect choice. Located in Hakata originally, it also has many branches elsewhere. They offer one of the best "Motsunabe" in the world.

"Horumon" is surely worth a challenge!

Did you enjoy the article?
I can understand having horumon may be challenging, but trust me, once you get used to them, they are really enjoyable!
They might become one of your favorite Japanese food!
Tomoya sekii

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