Horumonyaki
Horumonyaki is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a yōshoku restaurant in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name horumon is derived from the word "hormone", which means "stimulation" in 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.
Although horumon may be beef or pork, pork is more commonly used. Common horumon items include:
