Rosu is popular for its ideal balance between lean meat and marbled fat, making it tender yet flavorful.
Rosu (ロース) is a highly prized meat cut in Japan, celebrated for its tenderness and umami flavor, balancing lean meat and marbled fat. This cut, which spans the shoulder to the waist, includes shoulder loin, rib loin, and sirloin, and is integral to dishes like tonkatsu, yakiniku, and sukiyaki. Originating from the English word "roast," rosu's adoption traces back to the Meiji era as Western culinary techniques entered Japanese cuisine. Its versatility is highlighted by its place in both traditional and modern recipes, from deep-fried to grilled preparations. Cooking techniques to enhance its flavor include salting, seasoning with soy sauce and mirin, and proper grilling or baking methods. Comparatively, loin offers a lean, tender texture distinct from the fattier short rib, making it a high-end choice for dishes like steak and pork sauté. For those exploring Japanese cuisine, rosu, along with cuts like tenderloin, wagyu sirloin, and pork belly, promises a delightful tasting journey.