Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka, devised this dish and registered a trademark in 1940.語源由来辞典 (Etymological dictionary) Horumonyaki It was originally derived from yakiniku.Multiethnic Japan By John LieRace, Ethnicity and Migration in Modern Japan: Race, ethnicity and culture By Michael Weiner The name horumon is derived from the word "hormone", with the intended meaning of "stimulation", as in the original Greek. Horumonyaki has a reputation for being a "stamina-building" food.
Ingredients
Although horumon may be beef or pork, beef is more commonly used. (Note: Names vary considerably depending on the source animal and also on regional dialect.) Common horumon items include:
gari: Weasand (esophagus) hatsu: heart* hatsumoto ("heart-base"): pulmonary artery* kobukuro: uterus oppai ("teat"): mammary rebā: liver sagari: diaphragm shibire: pancreas shiro ("white"): intestine teppō ("rifle"): rectum
* although "hearts" would typically be pronounced and written in roman script (romaji) with an elongated "a" sound written as "aa" as in haatsu, in this culinary sense, it is pronounced in Japanese unelongated, hence the one "a".
References