meat_love (meat_love) wrote,

Taking the bull by the...

Up until this point, this rather sporadic journal has focused primarily on meats prepared by my own hand or with my own recipes. I am going to take a step away from that this time around, and instead sing the praises of Kenka in East Village, New York City. On Monday, 7 August 2006, I was treated (by a very generous host) to a shared meal at this traditional Japanese restaurant. While udon noodles and a sort of Japanese version of country fried (pork) steaks rested on the table, I was fortunate enough to have the opportunity to try my hand at eating the cock of a bull.

This is what the penis of a bull amounts to (Image from University of Wisconsin Animal Science 434 lecture diagrams):

The opportunity to eat bull penis had never really come up, and I was rather pleased to have the chance. It was a mere $5.50US.

As far as I can tell, the member was boiled- and looked to have the texture of tongue. It doesn’t.

That image was originally in color, but the summer has been so bloody hot, and the restaurant equally more so, that I discarded the color information to spare you the glare off of my face. I had this idea in my head of what it would be like to eat a cock- and it was pretty much dead on. All you have to do is imagine you are biting down. It is exactly like that. You’ll take note that in the picture above, the penis is resting in a pretty bed of some kind of non-meat, and it is accompanied by a small dollop of a wasabi/mustard sauce. I was tempted and then regretted putting the wasabi on there. It was almost enough to make me puke up the whole spiel.

When it comes down to it, eating penis is precisely what you would expect, with no surprises. The foreskin is kind of slippery and hard to get your teeth through; the rest of it is firm and only the slightest bit spongy. It wasn’t bad, and I haven’t ruled out a second round when I get back to New York.

Oh yes… and I suggest a glass or two of sake beforehand, and maybe one afterwards as well…

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