It is said that the Horumon cuisines in Japan were born in a western style restaurant in Osaka. “Horumon” was named after a Kansai dialect “horumon” meaning “to throw away.” “Horumon ryori” was registered as a trade-mark in 1940. Horumon has to be salted and rubbed, then rinsed by water and boiled before cooking to remove the strong smell, sliminess and excess fat. Horumon is rich in Vitamin B1 and B2, so it is a very healthy ingredient.