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
-
![Iki Sea Urchin Rice Bowl]()
Iki Sea Urchin Rice Bowl
Nagasaki / >Seafood -
![Dodomese]()
Dodomese
Okayama / >Don dish -
![Kurumafu]()
Kurumafu
Niigata / >Local cuisine -
![Kuraishi Beef]()
Kuraishi Beef
Aomori / >Meat dish -
![Hikawa Goen Burger]()
Hikawa Goen Burger
Shimane / >Local cuisine -
![Akaten]()
Akaten
Shimane / >Local cuisine -
![Shijimi Tsukudani (Seasoned Freshwater Clams)]()
Shijimi Tsukudani (Seasoned Freshwater Clams)
Shimane / >Local cuisine -
![Coconut Crab]()
Coconut Crab
Okinawa / >Seafood
