In Japanese yakiniku, you may have heard of “Mino” and “Jo-Mino.” Both come from the first stomach of the cow, but in fact, there is a clear difference between the two.
In this article, we will explain the basic difference between Mino and Jo-Mino, and then introduce the special Jo-Mino served at Kuro5, a yakiniku restaurant in Tokyo.
What is Mino?
Cows have four stomachs, and the first one is called “Mino.” It functions like a fermentation tank, helping the cow digest grass. In yakiniku culture, Mino has long been loved as a classic type of offal (horumon).
Generally, when people order Mino at a yakiniku restaurant, it refers to a wide section of the first stomach. It has a chewy, crunchy texture and a light flavor, making it easy to eat. However, some parts can be tougher depending on which section is used.
What is Jo-Mino?
“Jo-Mino” refers only to the most tender, delicious part of Mino. Specifically, it is taken from the entrance area of the first stomach, where the meat is thicker and the fibers are finer.
Compared to regular Mino, Jo-Mino is softer, easier to bite, and offers a mild sweetness when chewed. Since only a small portion can be taken from each cow, it is considered rare and is sometimes called the “king of horumon.”
The Difference Between Mino and Jo-Mino
- Part: Mino = the entire first stomach / Jo-Mino = only the premium portion
- Texture: Mino = firm and chewy / Jo-Mino = crunchy but tender
- Taste: Mino = light and plain / Jo-Mino = juicy with a natural sweetness
- Availability: Mino = widely available / Jo-Mino = rare and limited
Kuro5 Serves Only Jo-Mino
Here we would like to introduce Kuro5, a yakiniku restaurant with locations in Ikebukuro and Kabukicho, Tokyo. Kuro5 is known for offering rare wagyu cuts at reasonable prices. The staff grill the meat carefully over high-quality charcoal in the “Yaki-bugyo style,” ensuring every bite is served at its very best.
At Kuro5, regular Mino is not served. Instead, only high-quality Jo-Mino is carefully prepared and offered.
Kuro5’s Unique Preparation of Jo-Mino
The Jo-Mino at Kuro5 undergoes a unique preparation. Each piece is cut into bite-sized portions, then opened like a scallop. After that, fine cuts are made with a knife, creating a beautiful presentation that looks similar to a sushi topping of ark shell clam.
This preparation ensures even cooking and brings out the juicy flavor inside. The hidden cuts also make the texture softer and more pleasant to chew, eliminating the toughness often associated with horumon.
Kuro5’s Grilling Style
The prepared Jo-Mino is grilled over high-temperature charcoal. Following Kuro5’s “Yaki-bugyo” style, the staff flip the meat frequently and carefully control the heat.
It is cooked in just about one minute. The outside becomes fragrant and charred, while the inside stays slightly rare – thanks to the hidden cuts, it is fully cooked and perfectly safe to enjoy. The result is a tender and flavorful bite that melts in your mouth.
Seasoning Options
- Salt: A simple seasoning of high-quality salt, pepper, and sesame, which enhances the natural sweetness of the Jo-Mino.
- Secret Miso Sauce: A house-made blend of miso and aromatic vegetables, creating a rich, savory flavor that combines beautifully with the charcoal aroma.
The best way to enjoy Jo-Mino is to first try the salt version to taste its natural flavor, and then savor the miso sauce for a completely different, deeper experience.
Why Jo-Mino at Kuro5 is Special
Many people think horumon (offal) is challenging to eat. But at Kuro5, Jo-Mino is prepared with such care that even guests who normally dislike horumon are surprised at how enjoyable it is.
“Crunchy yet tender.”
“Sweet and juicy with every bite.”
“This changed my image of horumon.”
These are common reactions from Kuro5’s customers. If you want to experience authentic Japanese yakiniku in Tokyo, tasting the Jo-Mino at Kuro5 is an absolute must.
Wagyu Yakiniku Kuro5
IKEBUKURO Main Restrant
1F Shima 100 building ,2-46-3, Ikebukuro, Toshima-ku , Tokyo 171-0014
https://en.kuro5.net/restaurant/honten
Wagyu Yakiniku Kuro5
IKEBUKURO East Exit Restrant
2F Need Building, 1-42-16 Higashi-Ikebukuro, Toshima-ku, Tokyo 170-0013
https://en.kuro5.net/restaurant/higashiguchi
Wagyu Yakiniku KURO5
Kabukicho
1F Sankei Building, 2-21-4 Kabukicho, Shinjuku-ku, Tokyo
https://en.kuro5.net/restaurant/kabukicho
Official Instagram: @kuro5yakiniku
