Meat ── Pork cuts
Mame
pork kidney — named for its bean-like shape
The kidney, called "mame" (bean) for its shape. Said to be low-fat and nutrient-dense; removing the surface membrane and duct is said to reduce its odor, and it is often described as easy to cook with.
What it's made of
The kidney, called "mame" (bean) for its resemblance in shape to a fava bean. Said to be low in fat and nutrient-dense, its surface is smooth and its interior threaded with fine ducts — a structure unlike any other organ cut. It comes as a pair, one on each side, so only a limited amount is yielded per animal. In shape it reads less like an actual bean and more like a small paired lobe, distinct enough to pick out easily among other offal cuts.
How it's made
Removing the surface membrane and duct is said to cut down its odor, and how carefully that's done shapes the final result. Being low-fat and quick to cook, it suits stir-frying or grilling finished in a short burst of heat. Splitting it in half before grilling is said to help the heat reach the center more evenly. Overcooked, its distinctive flavor is said to turn overpowering, so a short time on the heat is preferred.
Why it took this shape
It's often described as easy to cook with, sitting among the milder, more approachable offal cuts. At a table of grilled offal running heavy on intense flavors, its low fat and light taste give it the job of a palate break. It's frequently served right after the more assertive liver, exactly because the two sit at opposite ends of that spectrum. As a genuinely rare cut, it sometimes turns up almost as an off-menu item at offal-grill counters. It's also a cut worth recommending to anyone at the offal table specifically looking for something lower in fat.
Before you go
- What to know if you have dietary restrictionsHow allergen labeling works, where fish-based dashi, pork, and alcohol turn up, and phrases for checking with staff.
- At yakiniku, shabu-shabu, and hot potGrilling your own meat at yakiniku, swishing thin slices at shabu-shabu, and sharing from the pot — the customs behind each.
Dishes in the same style
- DaichoThe large intestine, said to be thicker and chewier than the small intestine. Prepared in various ways — simmered with vegetables and miso, or dressed with vinegar — typically after trimming away excess fat.
- HatsuThe heart, low in fat with a mild flavor. Thorough draining of blood is said to be needed before cooking, and it suits teppan-grilling or simmering, being somewhat smaller than beef heart and quick to cook through.
Ingredients and dishes from this land
Contrast
- DaichoThe large intestine, said to be thicker and chewier than the small intestine. Prepared in various ways — simmered with vegetables and miso, or dressed with vinegar — typically after trimming away excess fat.
- RebaThe liver, rich in vitamin A and iron. Known as a high-protein, low-calorie ingredient, commonly deep-fried, stir-fried, or sauteed; said to have a stronger flavor than beef liver, so careful prep matters.
- KobukuroThe uterus. From young sows it is said to be tender and mild, very low in fat, suiting grilling or dressed dishes — most "kobukuro" served at yakiniku shops is said to actually come from pork rather than beef.
- MameThe kidney, called "mame" (bean) for its shape. Low in fat with a mild flavor, prepared by removing the surface membrane and white duct before cooking; a faint, distinctive aroma is said to remain.