A Summer Boost from the Grill: Celebrating Motsuyaki Day

Today, and July 13th annually, is Motsuyaki Day もつ焼の日 in Japan. It was established to celebrate the delicious world of motsu. The date of the anniversary comes from a wordplay of July 13th: “na (7) i (1) zō (3)” (内臓), the Japanese for “internal organs.”

Motsu are the various inner cuts like liver, heart, stomachs, and intestines that are enjoyed grilled as motsuyaki. It also includes "hormones". In Japanese food terms, ホルモン refers to grilled offal cuts, especially intestines, stomachs, and other organ meats. It is surprisingly popular. So much so, that "hormone" restaurants, like the one pictured, are relatively common - in Saitama Prefecture anyway.

The day encourages people to appreciate both the flavour and the resourcefulness of using every part of the animal. Motsu is known for its high nutritional value and is often recommended as a summer stamina food. As the heat rises, enjoying freshly grilled motsuyaki is seen as a way to boost energy and savour a classic part of Japanese food culture.