Horumon-Yaki
Asia — Japan
Japan's defining offal grill tradition. Multiple organ cuts grilled over charcoal at specialized restaurants. One of the world's most anatomically precise offal systems.
Cuts in this tradition
Cultural context
Deeply embedded in Japanese drinking culture and yakiniku dining. Osaka is the cultural center. Restaurants distinguish many sub-cuts — shimachō, mino, shibire, hatsu — as separate menu items.
Preparation
Organs cleaned and portioned to order. Grilled over charcoal with salt (shio) or tare sauce. Intestines valued for rendered fat; sweetbreads for creamy texture; heart for firm bite.