Japanese Festival Food: Horumon-yaki (Grilled Offal)

I always assumed that the Japanese word horumon came from the English word hormone, and that actually might be the case. However, many people also believe it comes from the Kansai dialect phrase hōrumon (放るもん), meaning "things to throw away". That theory makes sense because horumon refers to animal offal, parts that were once often discarded. These cuts are perfectly edible, however, and are what we call offal in English.

Horumon-yaki is typically prepared by grilling the meat over a hot iron plate or charcoal grill and seasoning it with a savory sauce. The result is a rich, smoky flavor that pairs perfectly with a festival atmosphere. Depending on the vendor, the meat may be cooked with onions, cabbage, or other vegetables that soak up the delicious sauce. 

Although horumon can be an acquired taste for visitors unfamiliar with organ meats, it has long been a popular part of Japanese food culture. Many regions have their own style, and some areas are especially well known for their horumon dishes, including Chichibu in my prefecture (Saitama), where this photo was taken.