×Motsunabe

Why you must eat itA pot of beef offal simmered in a soy or miso stock. A heap of cabbage and garlic chives, sliced chili, and garlic is piled on top and sinks as the heat rises. The offal, well cleaned, is sweet with fat and melts into the stock the longer it cooks. The close is champon noodles or rice porridge, using up the pot's savor. Often served from two people up, shared in small portions around the steaming pot.