For a nation that did not start eating meat from four-legged animals in earnest until the late 19th century, Japan has certainly taken to it since.
Japanese people are particularly fond of offal, which tends to be shunned in many other cultures. Dishes like motsuni (simmered offal) and horumon yaki (grilled offal) are common ingredients for hot pots at any time of year, but liver is arguably the most popular type of offal. It was even eaten raw as sashimi until July 2012 when it was banned.
Chicken liver tends to be used in simmered dishes, while beef and pork liver are usually stir-fried. Additionally, there are a variety of methods to eliminate the peculiar odor of liver; first, it is soaked in milk, which lessens its bloodiness, and then it is cooked with a variety of strongly aromatic vegetables, especially garlic chives stir-fried quickly to preserve their crispy texture.