Snagimo Skewers

about snagimo skewers!

Snagimo skewers are a type of Japanese street food that are becoming increasingly popular in restaurants in the USA. The name "snagimo" refers to the main ingredient of the skewers, which is the soft tissue found in the backbone of a pig or cow. This tissue is often called "diaphragm" or "skirt meat" in English.

To make snagimo skewers, the soft tissue is cut into thin strips and marinated in a savory sauce made with soy sauce, mirin, sake, and sugar. The marinated strips are then threaded onto skewers and grilled over high heat until they are caramelized and slightly crispy on the outside, while remaining tender and juicy on the inside.

Snagimo skewers are typically served with a side of lemon wedges, which are used to add a tangy flavor and help cut through the richness of the meat. They are often enjoyed as a snack or appetizer, and are paired well with cold beer or sake.

If you come across snagimo skewers on a restaurant menu, I would highly recommend giving them a try! They are a unique and delicious culinary experience that showcase the flavors and techniques of Japanese cuisine.