antler hormone

About antler hormone

“Kazuno Hormone” from Kazuno City, Akita Prefecture is characterized by a unique cooking method in which pork or beef organ meat soaked in a miso-based sweet and spicy sauce is cooked together with cabbage and tofu in a jingisukan pot. The origin of this dish dates back to the post-war era of food shortages. At that time, workers working in mines liked to eat cheap, nutritious hormones, so it is said that it took root in the community.

The main ingredients used in kazuno hormones are pork and beef offal, cabbage, tofu, etc. Hormones are high in protein and are rich in B vitamins and iron, making them ideal for supplementing stamina. Cabbage and tofu also contain a lot of vitamins and minerals, and overall, you can get well-balanced nutrition.

When cooking, place the hormone on the jingisukan pot, place plenty of cabbage on top, and cover. The water from cabbage mixes with hormones to create a broth full of umami. The characteristic of Kazuno Hormone is the style of “niyaki,” where this broth is scooped up with a spoon and sprinkled over the entire surface to blend in the flavor. The umami soaks into the cotton tofu placed around the pot, and white rice and beer progress steadily, making it a superb dish.


Japanese sake, such as full-bodied junmaishu or ginjoshu, which has a light acidity, goes well with this dish. The rich flavor of hormones perfectly matches the flavor of Japanese sake, and enhances the sense of satisfaction with the meal.

Kazuno hormone is an everyday dish for local people, and it is popular in homes and restaurants. Its unique cooking method and deep flavor can be said to be a dish that symbolizes Kazuno's food culture.

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