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Bokkake
The sweet and savory simmered beef tendon melts in your mouth. The konnyaku, cooked together with the meat, absorbs the flavorful broth, making it a perfect accompaniment to both rice and alcohol. A specialty of Kobe's Nagata district, this dish features beef tendon and konnyaku simmered in soy sauce and mirin. It is said to have originated from the wisdom of making the most out of affordable beef tendon without any waste. The name "Bokkake" is believed to be a dialectal corruption of "bukkeru" (to pour over), though locally it has more commonly been referred to as "suji" or "suji-kon." The spread of "Bokkake" is said to have been triggered by reconstruction events following the Great Hanshin Earthquake. Whether served atop udon or poured over rice, it is a warm flavor filled with the hospitality of the people of Nagata.
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