The Least Useful Guide to Fukuoka

Boiled Achilles tendons of Japanese beef.
¥149/100grammes at a local butcher specialised in organ meats.

The lowest temperature in Fukuoka has mostly been below 10 Celsius for the past few weeks. Winter has definitely come (by Fukuokan standard).

Winter and low temperature remind me of oden (being least useful, I’m not explaining what oden is) or other hotpots. Then these dishes remind me of beef sinew, particularly the Achilles tendon. 

 Let alone the fabulous taste, the texture of beef Achilles tendons can change dramatically depending on cooking time. When cooked appropriately, you can enjoy the al dente texture, and when slow-cooked, beef Achilles tendons literally melt in your mouth. Plus, Achilles tendon is full of collagen, which means you can get natural skin filler without getting injected. I’m not sure if you can get your lips trout-like by eating beef Achilles tendons, though.

By the way, when I googled with “beef Achilles tendon”, I hit something like ‘dog treat’ or ‘treat for your dog’….am I stealing food from doggies?