Mame

The kidney, called "mame" (bean) for its shape. Low in fat with a mild flavor, though a faint, distinctive aroma is said to remain. Its surface is smooth, and its bean-like shape is said to be recognizable even before it's cut. Two come from each animal, one on each side, their surface said to carry a thin membrane and fine fat. As a kidney, it's said to hold more moisture than most other cuts.

Prep involves removing the surface membrane and white duct before cooking; careful trimming is said to keep odor in check, and at yakiniku it's usually sliced thin and lightly seared. Slicing it thin and seasoning it with salt or aromatics before grilling is also a favored approach. Prep is said to hinge on halving it and trimming away the white portion with a knife, the single biggest step in taming its odor. A quick sear over high heat is also said to drive off excess moisture and tighten the flavor.

Combining a mild flavor with a distinctive aroma, it's said to be an offal cut that divides preference more than most. Reaching the market in small quantities, it's said to be handled by a limited number of shops, alongside other rare offal like kobukuro. Distinctive even among offal, it's said to be kept on the menu mainly by regulars who specifically seek it out. Known alongside liver for its nutritional density, it's said to draw a certain number of diners who order it deliberately.