Izakaya is a traditional popular tavern which continues from the Edo period. It is a dining bar of the concept that you are cheaply controlling unit price per piece of appetizers to eating a lot and feeling casually, and spending a good time with awesome friends and lovers make drunk a lot. To make the price cheap as much as possible, thorough cost and quality control have being done continueously. For this reason, many large companies are expanding their chain restaurants and taking advantage of scale merit. However, even in a small number of izakayas, especially in local cities, There are Izakayas that serves dishes using local fresh ingredients such as local meats, local fishes, and local vegetables etc can be eaten, Currently, it is popular “Motsunabe” particularly among young people mainly as B grade gourmets in Japanese food. We unofficially call inner organs of beef, pork, or chickens “hormone” as the collective designation. Also “Motsunabe” consists with two terms such as “Motsu” and “nabe”. “Motsu” collectively means the meats of digestive tract of beef, pork, or chicken. “Nabe” also collectively means winter cuisine served in the hot pot. For example, Motsunabe originated from Kyushu, which made from gastrointestinal tracts of beef or pork is now spreading to the general household as a nationwide cuisine. Nevertheless in fact, some people can not accept the smell of “hormone” or “Motsu” wild internal organs by all means. Sometimes t he hormonal smell is sensuously similar to the evaluation of those who do not like gibie food. This tavern named “Masaruya” is a hormone and motsu specialized izakaya restaurant, They also established new business model with new ingredient of “hormone”. In conclusion, the price of “Masaruya” is cheap and as a tavern able to eat and drink a full stomach for everyone. 〔参考〕まさるや https://tabelog.com/kanagawa/A1404/A140404/14029837/ . #motsunabe #hormone #izakaya #dinner #shonan #masaruya #fujisawa #motsu #meat #yakiniku #gibie
satochi (B.J. sato)さん(@charmander3883)がシェアした投稿 -
