Yomenakase

Yomenakase introduction

Yomenakase (ヨメナカセ) refers to the aorta of beef, a specialty from the Tsuyama region in Okayama Prefecture. Depending on the region, it's also known as ketsukan, hatsumoto, or korikori due to its texture. Typically seasoned with salt and pepper or soy sauce, it's often served as a standalone dish. However, it’s also enjoyed grilled over charcoal, as tempura, or even deep-fried as karaage. The origin of its unique name has several theories: it’s said to stem from how laborious the prep work is ("enough to trouble the wife"), how delicious it is ("so good that it doesn’t require the wife's cooking"), or occasionally because it's "too good to share with the wife, leaving her in tears." Another belief ties it to its nutritious qualities, said to move people to tears. Whatever the story, Yomenakase is a delicacy cherished for its one-of-a-kind flavor and texture.

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Other information

• NameYomenakase
• Area Okayama
• Kind of food Local cuisine

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