Sumibi Horumon Yakiniku Bubunosuke Yokohama Tsuruyacho

Beef Shimacho, simply called 'Shimacho', refers to the colloquial term for the large intestine part of the cow. In Japan, it is mainly eaten in dishes like grilled meat and hormone-yaki, and it is high in fat and nutritional value. Additionally, it has a good amount of fat, and when grilled, the fat drips off appropriately, creating a rich flavor and aroma through the smoke, making it one of the popular menu items among beef hormones (beef offal).

Maruchou can be obtained from one head weighing around 10 kilograms. It has a smooth surface without wrinkles and is surrounded by plenty of fat. You often see grilled hormone shops that wash it well, turn the outer fat inside out, and serve it in a fat-stuffed state as Maruchan.

Giarra is the fourth stomach, but since it actually functions like the intestines, it is called the false belly 'Gihara', which has been phonetically altered to 'Giarra'. Giarra is more beautiful with a reddish tint compared to other stomach parts and has a good amount of fat, making it a particularly popular cut recently.

Thymus. Soft but with little greasiness, creamy texture. Cooking level is up to your preference.

Heart. Characterized by a low fat content and a crunchy texture.

First stomach. Characterized by a unique chewy texture. It is better to grill it well.

Large intestine. Slightly thicker than the small intestine, characterized by a firm texture. Has a slight odor. The cut pieces that are not opened are called Shirokoro.

Uterus. It is characterized by a refreshing taste and a crunchy texture.

Meat from the neck. It is rich in fat like toro and features a crunchy texture that melts in the mouth. A popular classic menu item.

The area from the temple to the cheek. It is a well-used area, so the muscles are developed and there is little fat, but the flavor is strong. It has a slightly firm texture.

A cut between the belly meat and the diaphragm. It has less fat and can be eaten like meat, making it one of the popular pork offals.

The outer part of the diaphragm. It is popular due to its rich fat and close flavor to the meat, but it is also considered offal.

The well-known tongue of the cow. The tip is lean and refreshing, while the base is fatty and tender.