Fancy lunch with grilled beef tongue (gyūtan) and skirt steak (harami)! Delicious. I tried the thin-sliced tongue but learned that I really do prefer a thicker cut. Also loved the miso-pickled chili peppers and, surprisingly, the tororo!
Tororo, which is EVERYWHERE all summer, is a goop that's made from grating raw yams. It's very slimy and a little bit frothy. My opinion has always been that it tastes fine (or at least inoffensive) but not good enough to outweigh the texture. Until now, apparently!
I don't know if it was the heat of the day or the specific dashi/seasonings they use here, but this time I found it very pleasant! I tried it on its own and liked it, and poured some on my rice too. I couldn't finish it, but I'm always glad to like a new thing. Especially a slimy one—goo is supposed to be good for chronic pain.
