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Motsuni (ใใค็ ฎ), or more formally Motsu Nikomi (ใใค็ ฎ่พผใฟ), is a classic Japanese comfort food consisting of stewed offal (internal organs). It is a staple in izakayas (Japanese pubs) and is particularly loved for its rich, savory flavor and melt-in-the-mouth texture.
In Japanese, motsu means "offal" or "organ meats," and ni (from nikomi) means "to stew" or "to simmer."
The Meat: It is typically made from pork or beef intestines (chitterlings). Other parts like tripe, liver, or heart may also be included.
The Broth: The offal is slow-cooked for several hours to remove any tough texture. It is seasoned with either a miso-based broth (most common) or a soy sauce-based one.
Common Ingredients: To balance the richness of the meat, it is often cooked with:
Root vegetables: Daikon radish, carrots, and burdock root (gobo).
Konnyaku: A firm, jelly-like yam cake that adds texture.
Garnish: Usually topped with plenty of sliced green onions and a sprinkle of shichimi togarashi (seven-spice chili).
Motsuni has its roots in Japan’s post-war era and regional survival culture:
Post-WWII Resourcefulness: After World War II, food was scarce in Japan. Butchers and local residents began using the "leftover" parts of the animal—the organs—that were previously discarded. By simmering these parts with inexpensive vegetables and strong seasonings like miso and ginger (to mask the strong smell of the offal), they created a highly nutritious and cheap meal.
The Fukuoka Connection: While Motsuni (the stew) is found nationwide, its close relative Motsunabe (offal hot pot) originated in Fukuoka in the 1950s. It was originally a dish for coal miners who needed high-stamina food.
Kofu’s Specialty: There is a famous variation called Kofu Tori Motsuni from Yamanashi Prefecture. Unlike the soup-style version, this uses chicken organs (liver, gizzard, heart) simmered in a sweet and salty soy sauce glaze until they are shiny and caramelized.
Though it started as a "commoner's food," Motsuni is now celebrated for being:
A Perfect Drink Pairing: The salty, umami-rich broth goes perfectly with Japanese beer or sake.
Health Benefits: It is surprisingly high in protein and vitamins, and the collagen from the connective tissues is often marketed as being good for skin health.
Winter Staple: Because it is served hot and hearty, it is one of the most popular dishes to eat during Japan’s cold winter months.
Fun Fact: When you see the term "Horumon" on a Japanese menu, it is often used interchangeably with motsu. The word comes from the Osaka dialect houru-mon, which literally means "things to throw away."
Step 1: Pre-boiling Boil the innards (chitterlings/intestines) with the Boiling Mixture: ginger, 1 medium sliced onion, and gobo (burdock root). If burdock is unavailable, you may omit it. Let it boil for about 20–30 minutes to effectively remove the strong odor of the innards.
Step 2: Straining and Sorting Once boiled, remove from heat and drain using a large strainer. Separate the innards, gobo, and onion. Set aside the cooked gobo and onion for later. You may discard the ginger as it is no longer needed.
Step 3: Cleaning Wash the boiled innards thoroughly with water to ensure any remaining odor is gone.
Step 4: Simmering In a pot, combine the cleaned innards with the remaining ingredients and the previously set-aside cooked gobo and onion. Simmer over low heat for 7 minutes.
Optional: If you prefer more vegetables, you can add cabbage and long green chilies at this stage.
Step 5: Final Seasoning After simmering for 7 minutes, add the konnyaku and miso paste. (If konnyaku is not available, it is okay to leave it out). Let it simmer for another 3 minutes over low heat.
Step 6: Serving Serve immediately while hot. This dish is best enjoyed when served steaming fresh!