Grilling the famous Sendai beef tongue with salt and serving it with green pepper-flavoured Nanban Miso, which is slightly spicy but tasty, is absolutely appetizing in the hot weather in spring and summer. The front part of the beef tongue is diced into thick cubes to bring about its pleasant firmness to the bite texture and meaty flavour enhanced by the spice seasoning. This dish that many enjoy is often served with white rice.
Spicy Beef Tongue in Green Pepper Miso Omusubi
Main Ingredients
Beef tongue, miso, green pepper
Nutrition Information
| Energy (kcal) | 181 |
| Protein (g) | 4.1 |
| Fat (g) | 3.4 |
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.
Tasting Notes
Grilled Beef Tongue ¬– A Classic North-eastern Japanese Dish
Each beef cut has its own distinctive mouthfeel. Some people love the firm and chewy chuck, while others prefer the fatty and tender rib part. When it comes to grilled meat, grilled beef tongue is a popular choice. It is said to be a Japanese creation after World War II, when many US troops were stationed throughout Japan. This included Sendai, which was considered a city of strategic importance. The Americans liked to eat beef, but not beef offal, tongue or tail. To avoid wastage, the Japanese adapted various ingredients and eventually developed the special dish ¬called grilled beef tongue. Today, grilled beef tongue has become one of the most iconic dishes in Sendai, and there is even a “Beef Tongue Street” inside the JR station for tourists to visit all of city’s famous beef tongue restaurants in one convenient location. When visiting Sendai in the future, please do try this time-honoured dish!