Kazuno Horumon (Miso-marinated offal cooked with cabbage and tofu)
A hearty Kazuno specialty, simmered and grilled in a Jingisukan pan

About Kazuno Horumon (Miso-marinated offal cooked with cabbage and tofu)

Kazuno Horumon, from Kazuno City in Akita Prefecture, is known for its distinctive cooking style: pork or beef offal marinated in a sweet-and-savory miso-based sauce is cooked with cabbage and tofu in a Jingisukan pan. The dish is said to have taken root locally in the postwar years, when food was scarce and mine workers favored offal as an inexpensive, nutritious food.

The main ingredients are pork or beef offal, cabbage, and tofu. The offal is high in protein and contains B vitamins and iron. Cabbage and tofu also provide vitamins and minerals, making for a varied meal.

To prepare it, the offal is placed in the Jingisukan pan, topped with plenty of cabbage, and covered. Moisture released by the cabbage mingles with the offal, creating a flavorful broth. The dish’s characteristic “simmer-and-grill” style involves spooning this broth over the ingredients so the flavors meld. Firm tofu arranged around the edge of the pan absorbs the savory juices. It is especially satisfying with white rice or beer.

Junmai sake with a rich flavor or a ginjo sake with a light acidity pairs well with the dish. The rich taste of the offal complements the character of the sake.

Kazuno Horumon is an everyday dish enjoyed by local people at home and in restaurants. Its distinctive cooking style and deep flavor make it a dish emblematic of Kazuno’s food culture.

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