I’m used to tongue being boiled, then sliced up deli style and served with mustard. The Sendai regional dish is made by slicing the raw tongue in scant quarter-inch slabs and grilling it over charcoal. It tastes much like grilled beef steak, but with a different texture and with a beefier flavor from the fine marbling of fat. Try it, and soon you’ll be inviting friends over to throw some tongue on the barby.