Horumonyaki

Horumonyaki is a delectable Japanese dish made from beef or pork offal. It was created by Kitazato Shigeo, a chef at a yōshoku restaurant in Osaka, who even trademarked it back in 1940. The dish draws inspiration from Yakiniku, Japan's version of Korean barbecue. Interestingly, the word "horumon" comes from the Greek word "hormone" which means "stimulation." Additionally, in the Kansai dialect, "hōrumon" means "discarded goods." Horumonyaki is renowned for being a stamina-boosting food.

While pork is typically the main ingredient in horumonyaki, beef can also be used. The names of the offal parts in horumonyaki can vary depending on the animal and regional dialect. Some popular horumon items include gari (esophagus), haatsu (heart), haatsumoto (pulmonary artery), kobukuro (uterus), oppai (mammary gland), sagari (diaphragm), shibire (pancreas), shiro (intestine), and teppō (rectum).