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Basic Information
In Japanese cuisine, there are meats such as offal, horse meat, and whale meat, which are not commonly eaten in daily life. Each region has its own traditional meat dishes, and these are known as local specialties and famous products of the area.
Motuni (Offal Stew)
Motuni is a dish of stewed beef or pork offal, often referred to as “Horumonni” in the Kansai region. The name comes from the Osaka dialect meaning “waste” (Horumon).
Gyusuji Nikomi (Stewed Beef Tendon)
Gyusuji Nikomi is a dish of beef Achilles tendon meat stewed for a long time, particularly a specialty of the Kansai and Kyushu regions. The long stewing time makes the meat tender and eliminates any unpleasant smells.
Kujira (Whale Cuisine)
Whale dishes were widely consumed after 1945 when beef and pork were hard to come by. However, with the prohibition of commercial whaling and the increase in the distribution of other meats, the opportunity to eat whale meat has drastically decreased. Nowadays, whale meat is rarely distributed, making whale cuisine a rare existence.
Torisashi (Chicken Sashimi)
Torisashi is a dish where raw chicken is thinly sliced and flavored with garlic, ginger, and soy sauce. It is a local dish in regions of Kyushu such as Kagoshima and Miyazaki prefectures. However, since raw chicken carries a high risk of food poisoning, it is rarely consumed outside these regions.
Basashi (Horse Sashimi)
Basashi is a dish of thinly sliced raw horse meat, typically served with ginger, garlic, chopped onions, and seasoned with soy sauce. In Japan, there is a custom of eating this dish in Fukushima, Nagano, Yamanashi, Shizuoka, and Kumamoto prefectures.
Yukke (Korean-style Raw Beef)
Yukke is a dish where raw beef is finely chopped and seasoned with soy sauce, sesame oil, sugar, gochujang, and fruit juice. Originating from Korea, this dish is one of the popular items in Japanese yakiniku restaurants.
Nankotsu Karaage (Fried Cartilage)
Nankotsu Karaage is a dish where chicken cartilage is coated with potato starch, flavored with garlic and soy sauce, and then deep-fried. It is a common and popular item often found in Izakaya (Japanese-style bar) menus.
