Intestines: A Gastronomic Adventure

Ever stared at a menu and felt completely bewildered by the different types of ホルモン (horumon)? Or stood in a supermarket aisle, confused about why シマ腸 (Shimachō) is next to 大腸 (Daichō)?

You’re not alone. The world of Japanese offal, or もつ (motsu), is delicious, complex, and full of culinary code words.

If you’re ready to move beyond basic ramen and yakitori, this guide will demystify the menu. We’ll break down the most common types of intestines, what to call them, and—most importantly—how to enjoy them.

The “Umbrella” Terms

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Before we get to the specific cuts, let’s learn the lingo.

• もつ (Motsu): This is the all-encompassing Japanese word for animal offal or giblets. It can include everything: intestines, stomach, liver, heart, and more.
• ホルモン (Horumon): This is the popular culinary term, especially used for grilled offal (yakiniku). The name famously comes from a Kansai-dialect word meaning “things to be discarded,” but today, it’s a prized delicacy.
• 腸 (Chō): This is the simple, anatomical word for “intestine” or “gut.” You’ll see this kanji as the root for all the specific cuts, like 小腸 (small intestine) and 大腸 (large intestine).
• 白もつ (Shiro-Motsu): Literally “White Offal.” When you see this in a supermarket, it almost always refers to pork intestines (and sometimes stomach) that have been cleaned and pre-boiled, ready for stews.

The Small Intestine (小腸)

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This is the gateway to loving motsu. It’s the star of rich hot pots and a juicy, decadent bite on the grill.

• Anatomical Name: 小腸 (Shōchō)
• General Characteristics: Incredibly soft, tender, and prized for its generous layers of sweet, melt-in-your-mouth fat. When cooked, it offers a delightful ぷりぷり (puripuri), meaning “plump and juicy,” sensation.

Culinary Names & Contexts:

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• コプチャン (Kopuchan):
  • Animal: Beef (牛)
  • Context: This is a very common name for beef small intestine, especially in the Kanto (Tokyo) region. It’s often used interchangeably with Shōchō on yakiniku menus.
• 丸腸 (Maruchō):
  • Animal: Beef (牛)
  • Context: A premium preparation of the small intestine. It is skillfully cut and turned inside out, which traps all that luscious fat within the tube. When you grill it, it becomes a literal explosion of savory juices.

The Large Intestine (大腸)

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This is for those who appreciate texture. It’s chewier, leaner, and has a robust flavor that stands up to strong sauces and grilling.

• Anatomical Name: 大腸 (Daichō)
• General Characteristics: In stark contrast to the small intestine, this is much chewier, with significantly less fat. It’s famous for its satisfying, almost コリコリ (korikori) “bouncy and resilient” texture and distinctive striped surface.

Culinary Names & Contexts:

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• シマ腸 (Shimachō):
  • Animal: Beef (牛)
  • Context: This is the standard culinary name for beef large intestine at any yakiniku restaurant. It gets its name from the stripes (縞 / shima) on its surface.
• テッチャン (Tetchan):
  • Animal: Beef (牛)
  • Context: Another common nickname for beef large intestine, particularly favored in the Kansai (Osaka) region. Shimachō and Tetchan refer to the same delicious, chewy cut.

The Supermarket Mystery: シマ腸 vs. 大腸

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Here is the crucial distinction that confuses many, and the key to understanding supermarket labels.

If you see シマ腸 (Shimachō) or テッチャン (Tetchan) on a menu or label, it refers to BEEF large intestine, destined for the grill.

If you see 大腸 (Daichō) on a package, especially paired with 豚 (Buta/Pork), you are looking at PORK large intestine.

• 豚大腸 (Buta Daichō) / Pork Large Intestine: This is the primary ingredient for the classic もつ煮 (Motsu-ni), a hearty offal stew. It is almost always sold pre-boiled (ボイル済) and is rarely grilled like its beef counterpart.

Your Go-To Cheat Sheet

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Save this table for your next culinary adventure!

Major Ways to Enjoy Motsu and Horumon

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While beef intestines are generally preferred for their refined taste, 豚モツ (Buta Motsu) - Pig Motsu is also very popular, especially for dishes like Motsuni. Pig intestines tend to have a stronger, more assertive flavor and a chewier texture compared to beef. They are often more affordable and widely available.

Once you’ve identified your desired cut, a world of culinary possibilities opens up. Here are some of the most prominent ways these flavorful intestines are prepared in Japan:

もつ鍋 (Motsunabe): The Ultimate Hot Pot Experience

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Motsunabe is perhaps the most famous and beloved way to enjoy intestines, particularly from Fukuoka (Hakata). This comforting hot pot typically features fresh, raw beef 小腸 (shōchō) with its abundant fat, simmered in a savory broth (often soy sauce or miso-based) with plenty of cabbage, chives, and garlic. The magic happens as the fat from the motsu renders into the broth, creating an incredibly rich, sweet, and umami-laden soup that is utterly addictive.

しめ (Shime - The “Finisher”) - is a critical part of the Motsunabe experience. After finishing the intestines and vegetables, the ramaining rich, fatty, and umami-packed broth is used to cook ちゃんぽん (champon) noodles or rice with egg (zōsui). For many, this finisher is the best part of the entire meal.

Here we have the whole process documented on video: https://www.youtube.com/watch?v=Lm8t9zcxp4U

もつ煮 (Motsu-ni): The Comforting Stew

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Motsu-ni is the soul-food of Japanese izakayas (pubs) and a classic winter warmer. Unlike the beef-centric Motsunabe, this is a hearty stew most commonly made with 豚大腸 (buta daichō - pork large intestine) or 白もつ (shiro-motsu). The intestines are simmered for hours in a rich, savory broth—often miso or soy sauce-based—until they become incredibly tender. The stew is typically bulked up with konjac (konnyaku), daikon radish, carrots, and tofu, absorbing all the deep, savory flavors. It’s a rustic, comforting dish that pairs perfectly with sake or a bowl of rice.

ホルモン焼き (Horumon Yaki) / もつ焼き (Motsuyaki): Grilled Delights

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Horumon Yaki (or Motsuyaki outside Kansai) refers to various types of offal, often including intestines, grilled over charcoal or on a griddle. This method brings out a fantastic smokiness and caramelizes the fat, creating crispy edges and tender interiors. Different cuts like シマ腸 (shimachō) are excellent for grilling due to their firmer texture, but fattier 小腸 (shōchō) or 丸腸 (maruchō) are also popular, yielding a juicy, fatty explosion. It’s a staple at yakiniku restaurants and izakayas, typically enjoyed with a cold beer.

Honorable Mentions & Modern Twists

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While hot pots, grills, and stews are the most famous, the versatility of motsu doesn’t end there. Here are a few other popular ways you might find these flavorful ingredients served:

• もつカレー (Motsu Curry): A surprisingly popular and delicious twist. This dish typically features tenderly stewed Motsu-ni (often pork) served in a rich, savory Japanese curry. The deep, earthy flavor of the offal adds an incredible new layer of umami that standard beef or chicken curry just can’t match.

• ホルモンの唐揚げ (Horumon no Karaage): Yes, you can deep-fry it! This is a popular izakaya side dish where cuts like シマ腸 (shimachō) or even ミノ (mino - stomach) are marinated, coated in potato starch, and fried until crispy. The result is a fantastic snack with a chewy-crisp texture that’s amazing with a squeeze of lemon.

• ホルモンうどん (Horumon Udon): A popular B-grade “B級グルメ” (B-kyū gurume) or “B-class gourmet” dish, especially from Tsuyama, Okayama. It’s a hearty stir-fry where various cuts of horumon (often beef) are sizzled on a griddle with udon noodles, cabbage, and bean sprouts, all coated in a sweet and savory sauce.