牛舌是牛的舌頭部位，屬於牛的頭部肌肉器官之一，整條牛舌大約長達30至50公分，重量可達1100～1400公克。牛舌前端質地柔軟、纖維較細，是料理中最常用來燒烤的部分，口感細嫩鮮甜；而牛舌中段到後端則肉質較厚實、有嚼勁，適合燉煮或製作燒煮料理。在日本，牛舌被視為高級食材，其口感獨特、風味濃郁，是許多饕客熱愛的部位。

日本人對牛舌的熱愛可追溯至戰後時期。據說牛舌料理在日本的興起與仙台市有密切關係。二戰結束後，美軍在日本駐軍期間帶來大量牛肉，但因日人當時尚不習慣西式整牛分切，而外國人會將許多內臟與下腳料常被廉價處理或丟棄。來自仙台的料理人佐野啟四郎便在當地開設一家專賣牛舌的店鋪「味太助」，開始以鹽烤方式烹調牛舌，並搭配麥茶與牛尾湯，這就是日後風靡全國的「仙台牛舌定食」的原型。這種烹調方式不僅保留牛舌的原味，更展現出肉質的彈性與多汁感，讓當地人逐漸對牛舌產生極大興趣。

牛舌料理在仙台迅速走紅後，逐漸擴散至日本各地，尤其在居酒屋與燒肉店中幾乎是定番料理之一。從鹽烤、味噌醃製、炭火燒、厚切薄片，到燉煮、紅酒煮、咖哩牛舌等創意料理，日本人在料理牛舌的技術與風味多樣性上發展得非常成熟。由於牛舌油脂分布均勻，口感既不過肥也不乾柴，咀嚼時帶有特有的彈性與濃郁肉香，對於重視口感層次與味覺平衡的日本料理文化而言，是極為理想的部位。

根據統計，日本每年牛舌消耗量高達五萬公噸，佔全球消費總量的一半以上。其中仙台市一地每年就消耗約五千公噸，佔日本總量的十分之一，堪稱「牛舌之都」。在當地，牛舌已不僅是日常餐桌上的美味，更成為城市觀光與美食文化的重要象徵。許多觀光客專程前往仙台，只為品嚐正宗的炭火厚切牛舌定食，也造就一系列知名老店與連鎖品牌。

綜合來說，日本人之所以如此熱愛牛舌，除其獨特的口感與多樣化的料理方式外，背後更蘊含著歷史脈絡與地域文化的積累。牛舌不僅是食材，更是一種飲食演變的成果，也展現日本人對食材價值最大化與細緻烹調精神的體現。

Beef tongue is the tongue portion of the cow and is considered one of the muscle organs located in the head. A whole beef tongue typically measures about 30 to 50 centimeters in length and weighs between 1,100 to 1,400 grams. The front part of the tongue is tender and finely textured, making it the most commonly used section for grilling due to its delicate and sweet flavor. The middle to rear portions are thicker and more fibrous, offering a chewy texture, which makes them ideal for stewing or simmered dishes. In Japan, beef tongue is regarded as a premium ingredient, cherished for its unique texture and rich flavor, and is beloved by many gourmet enthusiasts.

The Japanese fondness for beef tongue can be traced back to the post-war era. It is believed that the rise of beef tongue cuisine in Japan is closely tied to the city of Sendai. After World War II, the U.S. military stationed in Japan brought in large quantities of beef. However, as Japanese people at the time were not accustomed to Western-style whole-cow butchering, many offal parts and trimmings were either sold cheaply or discarded. A local chef from Sendai, Keishirō Sano, opened a specialty restaurant named “Ajitassuke,” dedicated to serving beef tongue. He began grilling the meat with salt and serving it alongside barley tea and oxtail soup—this combination would later become the prototype of the now nationally beloved "Sendai Gyutan Teishoku" (Sendai-style beef tongue set meal). This method of preparation not only preserved the natural flavor of the beef tongue but also showcased its juicy texture and springy bite, gradually attracting locals to this unique ingredient.

After gaining popularity in Sendai, beef tongue dishes quickly spread throughout Japan. Today, it is a staple item in izakayas and yakiniku (Japanese BBQ) restaurants across the country. From salt-grilled, miso-marinated, charcoal-grilled, thick-cut and thin-sliced preparations to creative dishes such as stewed, wine-braised, or curry-style beef tongue, Japanese chefs have developed a sophisticated and diverse culinary approach to this ingredient. Due to its even fat distribution, beef tongue strikes a perfect balance: it is neither too greasy nor too dry, with a chewy consistency and a distinct, rich meat aroma. These qualities make it an ideal cut for Japanese cuisine, which places a strong emphasis on textural complexity and flavor harmony.

According to statistics, Japan consumes approximately 50,000 tons of beef tongue annually, accounting for over half of the global consumption. Sendai alone consumes around 5,000 tons each year—about 10% of the national total—earning it the nickname "City of Beef Tongue." In this region, beef tongue is more than just a daily delicacy; it has become a symbol of local tourism and culinary culture. Many visitors travel to Sendai specifically to try authentic, thick-sliced, charcoal-grilled beef tongue set meals, fueling the growth of numerous renowned restaurants and franchise chains.

In summary, the Japanese passion for beef tongue stems not only from its distinctive taste and versatile cooking methods but also from a deep-rooted history and regional culinary tradition. Beef tongue is more than just an ingredient—it is a product of culinary evolution and a reflection of the Japanese ethos of maximizing ingredient value through careful and refined cooking.