Interest
Offal
内臓・ホルモン
畜肉・魚介の内臓部位（もつ・ホルモン・足等）を主要な具材として用いる ・ 49 items
- AnkoアンコウSeafood ── Fishmonkfish — a winter fish famously hung and carved for its liver
- Anko no Tomoaeあんこうのとも和えHome-styleboiled monkfish tossed with its own pan-fried liver
- Ankou-nabeあんこう鍋Hot pot & soups ── Nabe (hot pot)monkfish hot pot, with its liver melted into a miso or soy broth
- Asahikawa Horumen旭川ホルメンNoodles ── Ramenthe city's soy ramen, crossed with grilled offal
- Atama Ryori頭料理Home-stylelarge fish served whole, head to fin, with a citrus dipping sauce
- Ayu UrukaあゆうるかHome-stylefermented ayu (sweetfish) innards, salted and aged into a savory paste
- Daichoダイチョウ（大腸）Meat ── Pork cutspork large intestine — thicker and chewier than the small
- Hatsuハツ（心臓）Meat ── Pork cutspork heart — low-fat and mild, close to the beef version
- Kobukuroコブクロ（子宮）Meat ── Pork cutspork uterus — the offal cut most often sold as "kobukuro"
- Mameマメ（腎臓）Meat ── Pork cutspork kidney — named for its bean-like shape
- Rebaレバー（肝臓）Meat ── Pork cutspork liver — high in iron, popular fried or sauteed
- Shochoショウチョウ（小腸）Meat ── Pork cutspork small intestine — fatty and needs careful trimming
- TanタンMeat ── Pork cutspork tongue — smaller than beef tongue, with a milder taste
- Chii Irichii血イリチーHome-stylepork blood stir-simmered with meat and vegetables
- Chimu ShinjiチムシンジHot pot & soupspork liver simmered like a tonic for a tired body
- Toriniku no Sukiyaki鶏肉のすき焼きHot pot & soups ── Nabe (hot pot)a whole chicken, offal included, simmered sweet and salty in a pot
- Gatsuガツ（胃）Meat ── Pork cutspork stomach — a mild, crisp-textured offal cut
- GiaraギアラMeat ── Beef cutsabomasum — the fourth stomach, fattier than the others
- HatsuハツMeat ── Beef cutsbeef heart — lean, mild-flavored and low in fat
- KobukuroコブクロMeat ── Beef cutsbeef uterus — a very rare, low-fat offal cut
- Mameマメ（腎臓）Meat ── Beef cutsbeef kidney — mild in flavor, named for its bean-like shape
- RebaレバーMeat ── Beef cutsbeef liver — a mineral-rich organ eaten fresh or seared
- TanタンMeat ── Beef cutsbeef tongue — grilled thin as the classic "gyutan"
- HachinosuハチノスMeat ── Beef cutshoneycomb tripe — the second stomach's textured lining
- HaramiハラミMeat ── Beef cutsoutside skirt — tender, rich offal often mistaken for lean meat
- HatsumotoハツモトGrilled ── Yakitorichicken ventricle — the base of the heart, taken in only small amounts
- Hiza Nankotsuひざ軟骨Grilled ── Yakitorichicken knee cartilage — crunchier than the breastbone kind
- Hohonikuホホニク（頬肉）Meat ── Beef cutsbeef cheek — a hard-working, gelatin-rich muscle
- HorusobaホルそばNoodles ── YakisobaTottori's beef-offal yakisoba fried in a miso tare
- Kashiraカシラ（頭肉）Meat ── Pork cutspork cheek meat — firm, gelatin-rich head meat
- KawahagiカワハギSeafood ── Fishfilefish — a thin-skinned fish famous for its liver
- Kurozukuri黒づくりFermented & preservedsquid fermented in its own ink
- Marucho小腸（マルチョウ）Meat ── Beef cutssmall intestine, nicknamed "marucho"
- Mihara-yaki三原焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki with chicken giblets
- MimigaミミガーMeat ── Pork cutspig ear — an Okinawan specialty eaten shredded fine
- MinoミノMeat ── Beef cutsmino (rumen) — the first stomach, prized for its firm bite
- Motsunabeもつ鍋Hot pot & soups ── Nabe (hot pot)beef offal hot pot with cabbage and garlic chives, a Hakata specialty
- Nakami Jiru中身汁Hot pot & soupsa clear soup of well-cleaned pork intestine and stomach
- Nira Reba Itameニラレバ炒めHome-style ── Machi-chuka (Japanese-Chinese diner food)Nira-reba itame — stir-fried liver and garlic chives in a soy-oyster sauce glaze
- Onomichi-yaki尾道焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki with chicken gizzard and fried squid cake
- TailテールMeat ── Beef cutsoxtail — simmered long for its gelatin-rich broth
- SagariサガリMeat ── Beef cutshanging tender — harami's less common inner-diaphragm twin
- SenmaiセンマイMeat ── Beef cutsbook tripe — the third stomach's many thin folds
- Shimacho大腸（シマチョウ）Meat ── Beef cutslarge intestine, nicknamed "shimacho"
- Shimizu Motsu Curry Ramen清水もつカレーラーメンNoodles ── Ramena postwar port-town fusion of Manchurian curry and simmered offal
- Tonsoku豚足（トンソク）Meat ── Pork cutspig's trotters — collagen-rich, usually sold pre-boiled
- Hatsuハツ（心臓）Grilled ── Yakitorichicken heart — small, mild, and quick to cook
- Tori Motsuni鳥もつ煮Home-stylechicken giblets flash-glazed in a thick soy-sugar sauce
- Tsuyama Horumon Udon津山ホルモンうどんNoodles ── Udonpan-fried udon tossed with offal