Japanese cuisine is renowned for its delicate flavors and beautiful presentation, but delve a little deeper, and you’ll discover a world of bold, umami-rich ingredients, particularly when it comes to offal. Among these, intestines (known broadly as motsu or horumon) hold a special place, celebrated for their unique textures and ability to impart incredible depth of flavor to various dishes.
The Inner Workings: Types and Names of Japanese Intestines #
Navigating the world of Japanese intestines at the butcher shop can feel like deciphering a secret code. While the terms motsu and horumon are often used interchangeably to refer to offal in general, or specifically intestines, understanding the different cuts and their characteristics is key to culinary success.
Here’s a guide to the most common types of intestines you’ll encounter, primarily from beef, which is prized for its rich flavor and superior fat quality.
小腸 (Shōchō) - Small Intestine: This is arguably the star of Japanese intestine cuisine, especially for hot pots. Shōchō is known for its incredibly soft, tender texture and, most importantly, its generous layers of sweet, melt-in-your-mouth fat. This fat, sometimes referred to as コプチャン (Kopuchan), is the secret to rich, creamy broths. When cooked, it offers a delightful ぷりぷり (puripuri) or plump and juicy sensation.
丸腸 (Maruchō) - “Round Intestine”: A premium variant of the 小腸, Maruchō is the small intestine cut into tubular sections and expertly turned inside out. This clever preparation traps all that luscious fat within the tube. The result? An explosion of savory juices and melted fat with every bite, offering an unparalleled luxurious texture. It’s often more expensive but well worth the indulgence for its unique burst of flavor.
シマ腸 (Shimachō) - Large Intestine: Also known as テッチャン (Tetchan), Shimachō gets its name from the distinctive “stripes” (シマ) on its surface. In stark contrast to Shōchō, Shimachō is considerably chewier and boasts significantly less fat. Its texture is firmer and offers a satisfying, almost コリコリ (korikori) bouncy resilience. While less fatty, it has a robust flavor that stands up well to grilling.
While beef intestines are generally preferred for their refined taste, 豚モツ (Buta Motsu) - Pig Motsu is also very popular, especially for dishes like Motsuni. Pig intestines tend to have a stronger, more assertive flavor and a chewier texture compared to beef. They are often more affordable and widely available.
Major Ways to Enjoy Motsu and Horumon #
Once you’ve identified your desired cut, a world of culinary possibilities opens up. Here are some of the most prominent ways these flavorful intestines are prepared in Japan:
もつ鍋 (Motsunabe): The Ultimate Hot Pot Experience
Motsunabe is perhaps the most famous and beloved way to enjoy intestines, particularly from Fukuoka (Hakata). This comforting hot pot typically features fresh, raw beef 小腸 (shōchō) with its abundant fat, simmered in a savory broth (often soy sauce or miso-based) with plenty of cabbage, chives, and garlic. The magic happens as the fat from the motsu renders into the broth, creating an incredibly rich, sweet, and umami-laden soup that is utterly addictive.
And here we have the whole process documented on video: https://www.youtube.com/watch?v=Lm8t9zcxp4U
ホルモン焼き (Horumon Yaki) / もつ焼き (Motsuyaki): Grilled Delights
Horumon Yaki (or Motsuyaki outside Kansai) refers to various types of offal, often including intestines, grilled over charcoal or on a griddle. This method brings out a fantastic smokiness and caramelizes the fat, creating crispy edges and tender interiors. Different cuts like シマ腸 (shimachō) are excellent for grilling due to their firmer texture, but fattier 小腸 (shōchō) or 丸腸 (maruchō) are also popular, yielding a juicy, fatty explosion. It’s a staple at yakiniku restaurants and izakayas, typically enjoyed with a cold beer.