EnglishBoiled kogori
Plenty of collagen
Boiled kogori introduction
It is a local dish of Tsuyama with plenty of collagen made by stewing beef tendon, achilles, tail, etc. over a simmering heat and refrigerating it to harden it. In Tsuyama City, there has been a custom of eating beef for a long time, and it is said that nikogori was created to make use of the excess part. If you eat it over warm rice, the umami of the beef will melt away.
