motsunabe
Sign in to saveis a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but vario
In the Vinony graph
Within Vinony's link graph, motsunabe is referenced by 12 other articles, and connects out to Japan, Tokyo and Allium sativum.
It is catalogued under topics including Japanese soups and stews, Offal soups and Tripe dishes.
Its subject is documented across 9 Wikipedia language editions.
Key facts
- Prepared food.name
- Motsunabe
- Prepared food.image
- Motsunabe.jpg
- Prepared food.image_size
- 250px
- Prepared food.alternate_name
- Horumon-nabe
- Prepared food.country
- Japan
- Prepared food.type
- Soup
- Prepared food.main_ingredient
- Miso, or soy sauce and garlic and chili pepper; beef or pork offal, champon
via Wikipedia infobox
Wikidata facts
Show 2 more facts
- indigenous to
- Fukuoka
- Commons category
- Motsunabe
Sources (1)
via Wikidata · CC0
~1 min read
Encyclopedic overview
3 sectionsContents
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- References
is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe). When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso. Champon noodles are often put into the pot and boiled to complete the dish. The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used.
Originally, motsunabe was a Fukuoka dish, but some restaurants advanced into Tokyo in the 1990s, and it was made a boom by the mass media and became known nationwide. Later, with BSE reaching Japan and the boom turning into a fad, motsunabe restaurants have not been very popular in Kantō and Tokyo. In the Kansai area horumonyaki is very popular, which is similar to motsunabe in that it is a local cuisine made from beef or pork offal. In Fukuoka, motsunabe remains popular, as it is not so expensive. It is often enjoyed with alcohol.
Excerpted from Wikipedia’s “motsunabe” article, available under the CC BY-SA 4.0 licence.