Motsu

Motsu is a Japanese culinary term for edible viscera, typically sourced from cattle or pigs. The word refers to internal organs used as food and is most commonly associated with offal such as intestines, though it can include other viscera like stomach, liver, and heart. In practice, motsu preparations focus on cleansing, trimming, and sometimes parboiling to reduce odor and improve texture before cooking.

Common preparations and dishes include motsu nabe, a hot pot that features motsu with vegetables such as cabbage and garlic chives in a miso- or soy-based broth; and motsu or horumon grilling, known as motsu-yaki or horumon-yaki in yakiniku-style cuisine. Simmered or stewed versions, sometimes labeled motsu-ni or motsuni, are also popular in various regions. The term horumon (ホルモン) is often used in Japan to refer to offal cuts, including motsu, especially in BBQ settings.

Regional associations and culinary context: Motsu dishes are particularly linked with Kyushu, especially Hakata (Fukuoka), where motsunabe is a celebrated local specialty. Beyond Hakata, motsu dishes appear in izakayas and street-food scenes across Japan, reflecting a broader appreciation for offal as affordable, flavorful fare. In East Asian culinary traditions, similar techniques are seen with different regional names, such as gopchang in Korea.

Notes: Motsu cuisine emphasizes bold seasonings and practical preparation to balance the strong flavors and textures of organ meats while maintaining a palatable, satisfying dish.