Meat ── Pork cuts
Shocho
pork small intestine — fatty and needs careful trimming
The small intestine, said to carry a good deal of attached fat that needs parboiling away before use. Sold together with the large intestine as "motsu", and common in offal stews and stir-fries.
Lineage
What it's made of
The small intestine, carrying a good deal of fat attached to its inner wall. Its tube runs narrower than the large intestine's, and once cooked it takes on a distinctively soft, almost melting texture. Sold together with the large intestine as "motsu." The inner wall is lined with folds, which is exactly what makes it so labor-intensive to clean. Its interior folds back on itself in complex layers, which is exactly what makes the prep so labor-intensive.
How it's made
Parboiling to render away the fat is an essential step, and skipping it is said to leave a strong odor behind. It's common in offal stews and stir-fries, and cutting the narrow tube into rings balances how well the flavor soaks in against the texture. Simmered longer it turns more meltingly soft, while a shorter cook keeps more spring in the bite — the impression shifts with the timing. Stir-frying it hard and fast is said to spatter off some fat and deepen the browned aroma.
Why it took this shape
Coming right after the stomach in the digestive tract, it's long been paired with the large intestine as the flagship of "motsu." Because the prep takes real effort, how carefully it's done shows directly in the flavor — motsu-nikomi as a dish is essentially built around that labor. Set beside the thicker large intestine, it adds a contrast in bite to a plate of mixed offal. The longer it simmers the more savoriness it releases, which is also said to enrich the broth itself.
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
Related lineage
- 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.
- GatsuThe stomach, said to have little odor and to be approachable even for those unused to offal. Usually parboiled first, then stir-fried or simmered, prized for its firm, crisp texture.