Horumonyaki
Also known as horumon-yaki
Horumonyaki () is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant (one that specializes in Western-derived cuisine) in Osaka, devised this dish and registered a trademark in 1940. It was originally derived from yakiniku. The name horumon is derived from the word "hormone", with the intended meaning of "stimulation", as in the original Greek. The name horumon is also similar to the Kansai dialect term hōrumon (), which means "discarded goods". Horumonyaki has a reputation for being a "stamina-building" food.
Key facts
- Food.name
- Horumonyaki
- Food.image
- ホルモン焼（むつ菊）.jpg
- Food.image_size
- 300
- Food.caption
- Horumonyaki
- Food.country
- Japanese
- Food.national_cuisine
- Japanese cuisine
- Food.main_ingredient
- Offal
via Wikipedia infobox
Wikidata facts
- Image
- Horumonyaki.jpg
Show 2 more facts
- Commons category
- Horumonyaki
- native label
- ホルモン焼き
Sources (1)
Article · Español
El horumonyaki (ホルモン焼き ''horumonyaki''?) es una receta japonesa hecha con casquería de ternera o cerdo. El nombre horumon procede del término hōrumon (放る物), literalmente ‘productos descartados’. El horumonyaki tiene reputación de ser una comida que da vigor.
Abstract from DBpedia / Wikipedia · CC BY-SA
Gallery (2)
Available in 9 languages
via Wikidata sitelinks · CC0