Gyūtan

Gyūtan is a savory Japanese dish crafted from grilled beef tongue. The name derives from the combination of the Japanese word for cow ("gyū") and the English word "tongue." This distinctive dish originated in Sendai in 1948 and is traditionally served with barley rice, tail soup, and pickles in its hometown. Throughout Japan, gyūtan is also a popular selection at yakiniku (Japanese BBQ) restaurants.

Initially, gyūtan was simply seasoned with salt, referred to as "tanshio" in some yakiniku eateries. Today, it is often accompanied by tare sauce, introducing a different flavor profile.

The history of gyūtan begins with Sano Keishirō, who began serving beef tongue at his Sendai restaurant, Tasuke. Contrary to local folklore suggesting that gyūtan was initially made using leftover cow tongues and tails from post-World War II occupation forces, historical evidence indicates that these ingredients actually originated from the nearby Yamagata Prefecture. As business travelers from Sendai journeyed, they shared this delightful dish, fostering its popularity across Japan.

Nonetheless, the gyūtan industry faced a significant challenge in 2003 when Japan temporarily banned American beef imports due to concerns over mad cow disease. This was a considerable setback as many gyūtan restaurants relied on U.S. beef. Despite the ban, some gyūtan enthusiasts still prefer American beef over Australian beef, believing that its higher fat content results in a more flavorful dish.