Morichan Soshigaya Okura

Quickly seared and wrapped in rice... (3 pieces)

A classic assortment of Kalbi, Harami, and loin! <Each 60g> 2200 yen <Each 100g> 2980 yen

Deluxe assortment of top sirloin, upper ribs, and upper loin!

An extravagant plate with Iwanaka pork, local chicken, kalbi, loin, and frankfurter!

Choose between salt-grilled or sauce-grilled!

Please choose between a soy sauce-based light sauce or a miso-based rich sauce☆

Choose between salt-grilled, sauce-grilled, or wasabi soy sauce...

The fat has sweetness, and the meat has umami. Please enjoy the unique pork belly from Iwate Prefecture in Tohoku region.

A rare part of the Kaonomi located on the side of the belly of the pork. It is very tender and delicious even though it is lean meat because it is connected to the fillet ♪

A popular assorted trio featuring the delicious fat of Japanese beef from Upper Shimacho, Marucho, and Takenoko☆

Contains plenty of fat. Enjoy it while rolling it around and searing it!

High-quality beef intestines. The sweetness of the fat is different!

Beef intestines. It has a moderate amount of fat and is delicious! In Kansai, it is called Tecchan.

It is the heart of a cow. It has low fat content but is flavorful. The thin fibrous texture provides a pleasant mouthfeel.

The part of the cartilage that hits the trachea of the throat. It is the hardest part among the internal organs.

The fourth stomach. Also known as red sea bream. It has a crunchy texture and a perfect amount of fat.

The second stomach. It has a honeycomb-like structure... Unique flavor and texture.

It is the aorta of a cow. It is also called 'kori kori'. Its crunchy texture is popular as its name suggests.

Beef thymus and pancreas. Our second most popular product. It has a fluffy texture and a rich taste ♪

The first stomach. Thick and white, with little odor and excellent texture. A classic product of hormone.

It is the liver of a cow. Fresh ones have a sweetness to them. Rich in Vitamin A, B1, and iron, making it highly nutritious.

It is the tail of a cow. Rich in collagen, suitable for soups and stews.

A value set of 5 different types of offal, allowing you to taste various parts as we purchase the whole internal organs. Enjoy the high-quality fat and unique texture.

It is the tongue of a pig. It is slightly milder than beef tongue.

Pork tripe is the stomach of a pig. It is somewhat tough but has no strong flavor, making it an introductory cut for pork offal.

It is the uterus of a pig. The more you chew it with a good bite, the more umami seeps out.

Pork large intestine. A representative type of horumon. It has a mild flavor and a juicy texture that is appealing.

The heart of a pig. Rich in vitamins. It has a crunchy texture, low in fat, and a mild taste.

The rectum of a pig. It is said to be the most delicious part inside the intestines, and the thick ones are considered to be of high quality.

Temple meat refers to the meat around the head and temple area. It is a slightly firm red meat with plenty of umami flavor concentrated.

Pork throat cartilage. It has a crunchy texture. It has a light taste with a good chewiness.

Kaktiki, Oi Kimchi, Napa Cabbage Kimchi

Fern, Spinach, Bean Sprouts

Healthy bean sprouts tossed in an addictive sauce. Guaranteed to become your new favorite!

Made with fresh domestic horse meat from Aizu.

3 pieces

(Approximately three times the amount of filling in a refill)

470 yen (tax included) 493 yen

(Original by Morichan!)

(One cup)