Beef tongue, a very popular part of Japanese yakiniku

 One of the most popular beef parts in Japan is beef tongue.

Japanese people love beef tongue. Even in yakiniku restaurants, beef tongue is an indispensable and popular menu item.

What are the characteristics of beef tongue?

Beef tongue has several characteristics, but the first thing that can be said is that it is one of the rarest parts of the cow.

The characteristics and dishes that go well with each part of the tongue are completely different, and choosing the right dish for each part of the tongue can make it even more delicious.

For example, popular cuts of beef ribs and sirloin are said to be obtained from a single cow, weighing about 10 kilograms.

Beef tongue, on the other hand, can only be obtained from a cow weighing a little over 1 kilogram, making it a rare part of the cow.

The reason why the price of beef tongue is often high is because it cannot be obtained in such large quantities.

In the first place, beef tongue was not a part that was eaten very often, partly because it could not be obtained in large quantities.

However, a restaurant in Sendai, which is famous for its beef tongue, started selling beef tongue as a menu item in order to differentiate itself from other restaurants, and it is said to have gained popularity.

Beef tongue is the tongue of a cow, so unlike meat, there was originally no culture to eat it.

Thus, beef tongue, which became popular in Sendai, gradually expanded its fame and has now become a staple menu item throughout Japan.

Not only does it taste delicious, but its nutritional content is another reason for its popularity.

Beef tongue contains abundant vitamin B2, and is also rich in other B vitamins such as vitamin B1 and vitamin B12.

It is not low in calories and is one of the so-called high-calorie foods, but it is also considered a healthy food due to its rich nutritional content.

Characteristics of Each Part of Beef Tongue and Recommended Eating Style

Beef tongue is divided into three parts: tongue origin, tongue middle, and tongue tip.

The tongue base is considered the most tender part and is mainly served at yakiniku restaurants.

Because of its tenderness, it is delicious enough to be grilled as it is.

It is a high-end part and is often found at authentic yakiniku restaurants.

Tan chu is often eaten at yakiniku restaurants as well, but it is also sold at supermarkets for the reason that it is cheaper than tan moto.

Of course, Tan-naka is often used at yakiniku restaurants as well, and is probably the most familiar part of the meat.

It is recommended to grill these tan moto and tan chu, and it is a good idea to prepare them when eating yakiniku.

It is a good idea to prepare them when eating yakiniku, so that you can enjoy the full flavor of beef tongue.

Finally, the tongue tip is not suitable for yakiniku because it is tougher than other parts.

In fact, it is often used for stewed tongue, where it is tenderized by stewing.

Also, the smell of tongue tips is stronger, so braising them helps to reduce the smell.

It is recommended that you grill the tongue first and middle, and stew the tongue tips.