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Zabuton means floor cushion in Japanese, and the name is literal. A butcher explains the cut American shops call the Denver steak, why a shoulder muscle ends up this tender, and why it cooks better in a pan than on a grill.
What Chefs Actually Eat At every yakiniku restaurant in Japan, the first thing ordered is tongue. Not ribeye. Not strip. Tongue. It's the opening act — the cut that sets the tone for the entire meal. Now American restaurants are...
