I had tried ox tongue before at a Korean restaurant, where the tongue was very thinly sliced and then grilled on a barbecue. I had wanted to try again to see if I would also enjoy a bigger piece of tongue. On a visit to Japan I finally got my wish. After a long train journey from Tokyo to Osaka, I sat down at the counter of a yakitori grill restaurant and found an exciting array of chicken and other meats on the menu.
Among the options was a so-called salted beef tongue. When my platter of skewers arrived, one of them contained big chunks of tongue, covered in sliced spring onions. Funnily enough this time I had a completely different experience. I didn’t find the taste to be all that profound. I mean, it tasted of beef, but not as concentrated as I had had before. The texture, on the other hand, was much more exciting this time. There was something to chew on, without being chewy. Not like steak at al, but closer to the texture of a chicken breast. After two tries I can definitely conclude that tongue is a pretty tasty part of a cow.
Fear Factor 1 / Taste Test – 7