Meat ── Pork cuts
Gatsu
pork stomach — a mild, crisp-textured offal cut
The 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.
Lineage
What it's made of
The stomach, said to have little odor and to be relatively approachable even for those unused to offal. Its walls are thick and muscular, giving a crisp, firm bite — one of the milder-tasting organs in the offal lineup. Its surface is heavily folded and ridged, giving it a distinct look and feel compared to other organ cuts. Its thick walls hold their shape under heat, giving each piece a satisfying sense of bulk.
How it's made
It's usually parboiled first, then stir-fried or simmered, and also suits teppan-grilling. As the entry point of the digestive tract, its inner surface is heavily folded, so careful cleaning and a preliminary boil to clear away grime are essential prep steps. Slicing it thin once boiled is said to bring out its crisp texture even more. Parboiling it more than once is said to leave an even milder, cleaner result.
Why it took this shape
It's the first stop in the pig's digestive tract, leading on into the small and then large intestine. In motsu-nabe and stir-fries, it tends to serve as the approachable entry point into offal cooking — a cut often recommended to diners not yet used to eating organ meat. On a yakiton course, it's not unusual to see it served first for exactly that reason. It often serves as a gateway into offal cooking, with diners going on to try other cuts from there.
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.