Boiled kogori
Plenty of collagenBoiled 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.
Other information
- NameBoiled kogori
- Area Okayama
- Kind of food Local cuisine
Okayama Other recommended dishes
Bitchu Takahashi Indian Tomato Yakisoba
Okayama
Hiruzen yakisoba
Okayama
HISEI Kakioko
Okayama
Sushi bowl
Okayama
Dodome
Okayama
Kibidango
Okayama
Local cuisinerelated dishes
Babajera
Akita
Yusenpei
Nagasaki
steamed
Ishikawa
Sake manju
Fukui
Ichimonji Guruguru
Kumamoto
Misawa Pica Cuisine
Aomori
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine