Yakiniku (焼き肉, the Japanese style Grilled meat), which you will definitely want to try once at the Yakiniku restaurant when you visit Japan. However, when you visit the Yakiniku restaurant, you will notice that there are various parts such as “galbi”, “rosu”, “Tounge”, etc which make you confuse of what should you order. This time, we are going to introduce you what are the parts must order at the Yakiniku restaurant!
Popular menu, "Galbi (カルビ)" at yakiniku restaurant
“Galbi” is a Korean word, meaning "the meat between Alava bones". “Galbi” contains fat, which melts and makes the meat juicy when is heated up, and therefore is a must order menu when eating Yakiniku. It is said that the moment when you put the melting fat which rolling out from “galbi” in the mouth is always the highlight of eating Yakiniku. Besides Yakiniku, “galbi” is also used when making beef rice bowl, etc. The price of a plate of “galbi” is approximately 500 to 600 yen for 80g to 90g.
The cow's tongue which makes umami getting stronger when you chewed it
Cow's tongue is fatty and soft especially the part which near to the tongue base part. It even can be eaten as sashimi if is fresh. It is often served with a slice of lemon so that you could squeeze little lemon on the grilled tongue and eat it refreshingly. The tongue of cow is hard enough to be chewed, and when you chewed the umami will spread in your mouth. Some of the Yakiniku restaurants serve tongue with leeks and salt seasoning sauce.
The thick "rosu" with thin and little fat
The originated word of “rosu” is “roast”, which meaning to roast it. Shoulder loin is called as “Kata-rosu (肩ロース)”, and sirloin is called as “ribu-rosu (リブロース)” at the Yakiniku restaurant. “Kata-rosu” is characterized by the optimum ration of the meat and fat and has a fine and smooth texture of meat. On the other hands, “Ribu-rosu” is the thickest part among the meat parts with thick fat. It is said that “rosu” with closer color with pearl is the better quality “rosu”.
"Harami" which is very precious and has very limited quantity per cow
“Harami (ハラミ)” is the muscle part of the phrenospasm. It is one of the internal organs, but with the red meat texture and characterized by "soft and moderately fat". There is very limited quantity of “Harami” which could be taken from a cow and therefore it is precious. Some restaurant serve “harami” which soaked in tare (タレ, the seasoning sauce) or salt sauce. However, you are recommended to eat with white rice as beef rice bowl as well. There are some restaurants serving galbi and rosu at a more affordable price also.
Comments