Meat dish - Japanese Regional Cuisine

Saga

Saga Meat dish

Imari Beef

Imari Beef (伊万里牛, Imari gyu) is a premium-grade Saga beef raised in the lush, green natural environment of Imari. Expert farmers, equipped with advanced cattle-rearing techn...

Wakayama

Wakayama Meat dish

Kumano Beef

Kumano Beef (熊野牛, Kumano gyu) traces its origins back to the Heian period when pack oxen were brought from Kyoto to the Kumano region. Over the years, these cattle were tradi...

Shiga

Shiga Meat dish

Omi Beef

Omi Beef (近江牛, Omi gyu) is one of Japan’s top three wagyu varieties and a proud specialty of Shiga Prefecture. Known for its fine texture, minimal shrinkage during cooking...

Hyogo

Hyogo Meat dish

Kobe Beef Steak

Kobe Beef (神戸牛, Kobe gyu) is a renowned brand of beef derived from Tajima cattle, a breed of Japanese Black cattle raised in Hyogo Prefecture. Only meat that meets strict qua...

Osaka

Osaka Meat dish

Grilled Hormone (Horumon-yaki)

Grilled Hormone (ホルモン焼き, Horumon-yaki) gets its name from the Japanese word “horu,” meaning “discard,” referring to the use of intestines and other offal initially seen as...

Osaka

Osaka Meat dish

Dote-yaki

Dote-yaki (どて焼き) is a slow-simmered dish made with beef tendon cooked in a rich broth of miso and mirin. Alongside kushikatsu skewers, it has become a staple of Osaka’s icon...

Mie

Mie Meat dish

Matsusaka Beef Sukiyaki

Matsusaka Beef Sukiyaki (松阪牛すき焼き) showcases Matsusaka beef, a world-renowned wagyu from Mie Prefecture celebrated for its rich flavor and natural sweetness. When cooked,...

Mie

Mie Meat dish

Iga Beef Steak

Iga Beef (伊賀牛, Iga gyu) is a prestigious cattle breed raised in the Iga region of Mie Prefecture. Classified as Japanese Black Wagyu, it is also regarded as the foundation br...

Mie

Mie Meat dish

Matsusaka Beef

Matsusaka Beef (松阪牛, Matsusaka-gyu) is a renowned brand of premium wagyu, loved for its exceptional quality. Among Black Wagyu breeds, Matsusaka Beef stands out for its hi...

Gifu

Gifu Meat dish

Hida Beef

Hida Beef (飛騨牛, Hida-gyu) is carefully raised in the lush natural environment of Japan’s Northern Alps region. Its quality owes much to the clear mountain water, rice straw g...

Aichi

Aichi Meat dish

Miso Katsu

Miso Katsu (味噌カツ, Miso katsu) is so beloved in Nagoya that almost no tonkatsu restaurant is without it. This dish features freshly fried pork cutlets generously topped with ...

Aichi

Aichi Meat dish

Dote-ni Stew

Dote-ni Stew (どて煮, dote-ni) is a beloved local specialty from Nagoya, featuring a rich red miso base made with ingredients such as Hatcho Miso, a signature Nagoya seasoning. ...

Kanagawa

Kanagawa Meat dish

Miso-Marinated Pork

Miso-Marinated Pork (豚肉の味噌漬け, Butaniku no misozuke) is a specialty of Atsugi in Kanagawa Prefecture. It originated with wild boar meat marinated in miso, a practice da...

Toyama

Toyama Meat dish

Himi Beef

Himi Beef (氷見牛, Himi gyu) is prized for its exceptional "marbling" (the balance of intramuscular fat) and the quality of its fat. Impressively, over 85% of Himi Beef grades a...