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In Japan, a Chef Makes Creative Cuisine from Organ Meat

Not one bit of organ meat goes to waste in Hiroshi Kobayashi’s restaurant. The chef and owner of Tokyo’s Sendagi Ichifuji whips up creative and flavorful dishes using offal from cows, including heart, liver, kidney, pancreas, stomach and intestine. Kobayashi invites us to see how he prepares cow rumen with flying fish roe, tail broth egg custard and reticulum and broccoli rabe mixed with anchovies.

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Tokyo, Japan

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