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Nutrient content of 100 g
Detailed place
- Calf part of the cow
- The front leg is called “ma-e-su-ne”, the back leg is called “to-mo-su-ne”
Detailed part name
ma-e-su-ne | Calf of forefoot |
ko-ma-ku-ra | Center of the calf |
to-mo-su-ne | Calf of the hind leg |
Characteristic
- The texture is rough and hard.
- Sune has many streaks
- It is used for mince
- Another name “chi-ma-ki”
- It is suitable for stewed dishes because there are many gelatinous substances
- “ko-ma-ku-ra” is soft and flavorful in the center of shank
Culinary Applications
- stewing(煮込む)
Nutrient content
Nutrient content of 100 g
There is no stated in the Japanese food standard ingredient table