We’re back in NYC now and I’m looking through the pictures from our Japan trip – there’s so much to share! Some of the dinners (most of them 5-7 courses) included interesting ingredients and cooking techniques that can be broken down into some great sub-topics.
We ate gyūtan (grilled beef tongue; gyu = cow / tan = tongue) at a yakiniku restaurant in Kyoto. According to our reading, gyūtan as a dish was born in Sendai (there’s an entire restaurant street dedicated to it there) and has since gained popularity across Japan. For this dinner it arrived thinly sliced with salt, pepper and oil to season and cook. So good.