AKAYASHIRO HONTEN

It is the third stomach of a cow. This part is characterized by very little fat and a crunchy texture. It can also be eaten as sashimi.

A classic dish popular in Akayashiro!

This is the part at the base of the tongue, characterized by its fat content and very tender meat quality. It is cut into thick slices.

This is the part around the center of the tongue. It has less fat than the upper tongue, but is characterized by a moderate amount of fat and a crispy texture.

A consistently popular product. It comes from the base of the beef tongue, with a moderate amount of fat, allowing you to savor the flavor of the meat the more you chew.

As the name suggests, this is the tip of the tongue. It is a part that is often moved, so it has very little fat and a firm texture.

It is the small intestine of the cow. It has a lot of fat and a plump texture. It is rich in collagen and is a very popular part.

It is the first stomach of a cow. We use the part called Mino Sand, which has fat sandwiched in between.

It is the large intestine of a cow. It is also referred to as 'tecchan'. It has a beautiful striped pattern and is characterized by a chewy texture.

It is the fourth stomach of a cow. It is rich in fat and has a very high umami flavor. It has a chewy texture, and the more you chew, the more umami it releases.

This is beef heart. We use only the freshest ones that can be eaten raw. It is very mild in flavor and has a crunchy texture.

This is the aorta of a cow. It has a crunchy texture as the name suggests. It has been scored with a knife to make it easier to eat.

This is beef cheek meat. The texture is firm, but it is a cut that is packed with a rich flavor.

It is the diaphragm of the cow. It has a lot of red meat, and the texture is very tender and juicy. It is a popular product that everyone loves.

We use the triangular rose from the first to the sixth ribs. It has the most flavor and fat among the different types of rose.

Among the triangular cuts of beef, the upper rib is particularly marbled and is known for its tender texture. The sweetness of the fat spreads in the mouth.

The combination of rice cooked in a clay pot and meat is outstanding!!