 Horumonyaki | |
| Place of origin | Japanese |
|---|---|
| Associatedcuisine | Japanese cuisine |
| Main ingredients | Offal |
Horumonyaki (Japanese:ホルモン焼き) is a kind ofJapanese cuisine made from beef or porkoffal. Kitazato Shigeo, the chef of ayōshoku restaurant (one that specializes in Western-derived cuisine) inOsaka devised this dish and registered a trademark in 1940.[1] It was originally derived fromYakiniku.[2][3] The namehorumon is derived from the word "hormone", with the intended meaning of "stimulation", as in the original Greek. The namehorumon is also similar to theKansai dialect termhōrumon (放る物), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.[4]
Althoughhorumon may be beef or pork, beef is more commonly used. (Note: Names vary considerably depending on the source animal and also on regional dialect.) Commonhorumon items include:
* although "hearts" would typically be pronounced and written in roman script (romaji) with an elongated "a" sound written as "aa" as inhaatsu, in this culinary sense, it is pronounced in Japanese unelongated, hence the one "a".
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