Motsunabe (もつ鍋) is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal. Hot pots are an essential part of Japanese food culture, especially during the cold winter months. There are many varieties of hot pot dishes (or nabe) that span the breadth of each region of Japan.
As traditional hot pots go, Motsu Nabe is relatively new, having become popular in Japan during the 1950s. When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added. The base soup is usually soy sauce with garlic and chili pepper, or miso.
The best part of all hot pot food is how to enjoy the end of hot pot food. After eating main ingredients of them, you usually add rice or noodles in the soup which has the really nice stock from every kind of ingredients.
★ “Motsu” basically refers to offal or internal organs of cows and pigs
★ Miso base soup = strong flavor
★ Soy sauce flavor = light flavor
★ Salty = even lighter flavor