From Sendai Gyu-tan Information Site (Sendai GyuTown 「仙台牛タウン」) We compile all the questions from
customers and we make a list of Frequently Asked Questions and Answers.
If you want to ask another question which is not in the list, please contact us.
Usually, Most of Gyu-tan Specialized restaurants only use
the soft parts from raw material. Not all parts from beef
tongue are used to make Gyu-tan. From one beef tongue
(about 1.5 kg), only half can be used to make Gyu-tan. It can be used to make only 3-4 portions.
Nowadays, Many people from whole Japan visit Gyu-tan town, Sendai. The birth of Gyu-tan was in 1948, after World War 2. At the time when Japan did big reconstruction. The first
creator is Tasuke Restaurant's Chef Sano Keishiro. He used the material that was used in western style food, beef tongue. After numerous trials, finally he can make grilled beef
tongue. That is the birth of Gyu-tan. After that, grilled beef tongue (Gyu-tan) became one
of menus at that restaurant.
What are the differences between Sendai Grilled Gyu-tan and Salted tongue that is usually served in Yakiniku restaurant? Sendai Gyu-tan, ingredients selection method is as
mentioned before, but, one big difference is, raw ingredients of Sendai Gyu-tan, after beef tongue is sliced, there is a ripening process that takes several days.
Until the sliced beef tongues become ripen, the temperature and humidity must be
managed well. It is said a hand craft skill, just like method to produce Japan Sake. This
preparation method and technique is different from one restaurant to another restaurant. The difference preparation method is the cause that makes the taste between one
restaurant and another restaurant is different.
Generally, salted beef tongue that is served in yakiniku restaurant doesn’t have
preparation step in the making process. After stripping the beef tongue, it is processed and served immediately. Generally, Sendai grilled Gyu-tan has long preparation time, so even it is thick, it is tender. And also it has very rich flavor and also delicious.