Nikogori
Rich in collagen
About Nikogori
Nikogori (煮こごり) is a traditional dish from Tsuyama, made by simmering beef tendon, Achilles tendon, and oxtail over low heat until they turn into a savory broth, which is then chilled to set into a jelly-like consistency.
In Tsuyama, beef has long been a staple, and Nikogori was created to make delicious use of less commonly utilized cuts of meat. It’s especially delectable served over warm rice, where the rich beef flavors melt and enhance every bite.
Reviews
There are no reviews yet.
Regional cuisine of Okayama region
Japanese Cuisine - Local cuisine
Kind of food
Recommended
-
![Jakoten]()
Jakoten
Ehime / >Tenpura -
![Anko Hot Pot]()
Anko Hot Pot
Fukushima / >Nabe dish -
![Kado Yaki]()
Kado Yaki
Yamagata / >Seafood -
![Narita's Unagi Cuisine]()
Narita's Unagi Cuisine
Chiba / >Local cuisine -
![Honetsuki Dori (Bone-in Chicken)]()
Honetsuki Dori (Bone-in Chicken)
Kagawa / >Yakitori & Kusiyaki -
![Kogyoku Apple Pie]()
Kogyoku Apple Pie
Akita / >Local cuisine -
![Yaeyama Soba]()
Yaeyama Soba
Okinawa / >Soba & Udon -
![Seared Bonito]()
Seared Bonito
Kagoshima / >Seafood
