Time For a Nice Bowl of Intestine Soup
Forget the Clearasil and dumpster the Oil of Olay. My friend Hiro tells me that all I have to do to have beautiful skin is eat lots of motsunabe. Apparently, Japanese women have eaten pig intestines for ages, chasing the perfect creamy complexion.
On a cold winter night, the bubbling pot of motsunabe turned out to be a lot more appealing than it sounds. Garlic chives, fresh cabbage, and a sprinkling of togarashi peppers joined the wiggly bits in a truly delicious pork-based tonkotsu broth. The texture of the intestines was a bit challenging (think thin squares of rubber with a pillow of fat on top), but I actually found them much easier to eat than mozuku (a beloved Japanese dish made from seaweed that resembles slimy hair a bit too closely for my taste and is often encountered at breakfast).
If you’d like to visit Shimo-kitazawa the next time you’re in Tokyo, a map is on my website, The Tokyo Guide I Wish I’d Had.
•
⭐️⭐️⭐️⭐️⭐️
The Last Tea Bowl Thief was chosen as an Editor’s Pick for Best Mystery, Thriller & Suspense on Amazon!
“A wonderful blend of history and mystery.” —Laura Joh Rowland, author of The Iris Fan
•
Jonelle Patrick writes novels set in Japan, produces the monthly newsletter Japanagram, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had
Categories
Jonelle Patrick View All
Writing mystery books set in Tokyo is mostly what I do, but I also blog about the odd stuff I see every day in Japan. I'm a graduate of Stanford University and the Sendagaya Japanese Institute in Tokyo, and a member of the International Thriller Writers, the Mystery Writers of America, and Sisters In Crime. When I'm not in Tokyo, I live in San Francisco. I also host a travel site called The Tokyo Guide I Wish I'd Had, so if you're headed to Japan and want to check out the places I take my friends when they're in town, take a look!
They have this soup elsewhere..but when Mexicans eat it, it’s called Menudo. Look it up.
You’re right – menudo does have that key intestinal ingredient (although most of the recipes I saw call for tripe rather than actual intestines). The Mexican soup takes the flavoring in a slightly different direction, with cilantro and oregano added to the peppers, and onions instead of garlic chives. All over the world, I guess they’ve figured out how to make every bit of an animal tasty!