Squicky Cow Parts Chowdown

Hey, are you ready to grill up some tasty fourth stomach of cow tonight? Or maybe you’d prefer first stomach? Let’s get one of each, to compare!

Then for chasers, how about a nice plate of diaphragm? And…let’s see…it’s always so hard to decide between large intestine and small, especially when there are three kinds of wiggly bits o’ colon to choose from––

Yakiniku (“Korean BBQ”) is usually explained as tasty bites of meat you grill yourself at your table, but I had no idea there would be so many types of, er, meats on offer. This restaurant near Meguro station has an especially magnificent selection, but in Japan it’s not unusual to encounter rather more challenging cuts of cow (and pig) than I’m used to. And they’re not cheap, either! A plate of sirloin looks like a bargain compared to center cut of tongue!

Thank you to All About Beef Innards for the diagram & photos.

 

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Jonelle Patrick writes novels set in Japan, produces the monthly e-magazine Japanagram, and blogs at Only In Japan and The Tokyo Guide I Wish I’d Had