Motsunabe At A Glance

The root of this dish were derived from the post war coal miners who often consumed cow intestines stewing them in aluminum pots. The way the restaurants present offal dishes vary. Some serve only the small intestine which is sweet and jiggly from the fat. Some restaurants mix offal such as large intestine, 3rd stomach often stewed along with vegetables such as cabbage and chives. The soup often uses either soy sauce or miso base but some restaurants offer with also pork base or kimchee as well. Be sure to end your pot with champon noodles.

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