Marucho

The beef's small intestine, commonly called "marucho" from the way it's turned inside-out before grilling. Firm outside, with fat that bursts through on the bite. Turning it inside-out takes real effort, and how carefully that prep is done is said to show directly in the aroma once it's grilled. Fattier than the other intestinal cuts, it's said to be one of the juiciest items among grilled offal.

How carefully it's trimmed is said to make or break its flavor — excess fat and sliminess removed before it's turned inside-out and grilled. Beyond yakiniku, it's also used in offal hot pots and braises. Overcooking renders out the fat and leaves it dry, so pulling it off the grill as soon as the outside colors is said to suit it best. Prep is said to be judged by whether it's been rubbed with salt and rinsed thoroughly to remove sliminess. Dusting it with flour before rubbing is also a known technique for working the sliminess loose.

Amid a long tradition of eating offal around slaughterhouses, the small intestine is said to have been favored for its high fat content, which grills up juicy — a staple of grilled offal ever since. Alongside the large intestine, it's said to represent the intestinal offal cuts. Its fat content divides opinion, and some yakiniku restaurants are said to serve it in smaller portions as a result. It's also said to run thicker than the other intestinal offal cuts.