Horumonyaki () is a kind of

Japanese cuisine Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese: ) is based on rice with miso soup and other ...

made from beef or pork

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

. Kitazato Shigeo, the chef of a ''

yōshoku In Japanese cuisine, refers to a style of Western-influenced cooking which originated during the Meiji Restoration. These are primarily Japanized forms of European dishes, often featuring Western names, and usually written in katakana. It is an ...

'' restaurant (one that specializes in Western-derived cuisine) in

Osaka is a designated city in the Kansai region of Honshu in Japan. It is the capital of and most populous city in Osaka Prefecture, and the third most populous city in Japan, following Special wards of Tokyo and Yokohama. With a population of 2. ...

devised this dish and registered a trademark in 1940. It was originally derived from

Yakiniku ''Yakiniku'' (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine. "Yakiniku" originally referred to western "barbecue" food, the term being popularized by Japanese writer ...

. The name ''horumon'' is derived from the word "

hormone A hormone (from the Greek participle , "setting in motion") is a class of signaling molecules in multicellular organisms that are sent to distant organs by complex biological processes to regulate physiology and behavior. Hormones are required ...

", with the intended meaning of "stimulation", as in the original Greek. The name ''horumon'' is also similar to the

Kansai dialect The is a group of Japanese dialects in the Kansai region (Kinki region) of Japan. In Japanese, is the common name and it is called in technical terms. The dialects of Kyoto and Osaka are known as , and were particularly referred to as suc ...

term ''hōrumon'' (), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food. Although ''horumon'' may be beef or pork, pork is more commonly used. (Note: Names vary considerably depending on the source animal and also on regional dialect.) Common ''horumon'' items include: * ''gari'': esophagus * ''hatsu'': heart* * ''hatsumoto'' ("heart-base"): pulmonary artery* * ''kobukuro'': uterus * ''oppai'' ("teat"): mammary * ''sagari'': diaphragm * ''shibire'': pancreas * ''shiro'' ("white"): intestine * ''teppō'' ("rifle"): rectum * although "hearts" would typically be pronounced and written in roman script (romaji) with an elongated "a" sound written as "aa" as in ''haasu'', it is pronounced in Japanese unelongated, hence the one "a".

References

Beef dishes Japanese fusion cuisine Korean fusion cuisine Pork dishes Offal {{Japan-cuisine-stub