Japanese Cuisine - Meat dish
Wakasa beef
It is the highest grade wagyu certified according to strict standards from Japanese black varieties that farmers have painstakingly raised with deep love under the rich climate ...
Chiya beef
It is a Japanese black breed that inherits the lineage of Japan's oldest vine beef (lineage beef), which is said to have originated in Niimi City, and is said to be the root of ...
dried meat
It is a local food that has been handed down since ancient times in Tsuyama, Okayama prefecture. Okayama prefecture is also the place where Japan's oldest wagyu was born, and it...
Hakata Wagyu
Hakata Wagyu beef is wagyu beef purchased mainly from calf-producing areas in Kyushu and carefully raised for about 20 months by farmers registered as Hakata Wagyu producers. Th...
Tagawa hormone
Tagawa hormone nabe is a dish in which hormones seasoned with yakiniku sauce and a large amount of vegetables such as onions, cabbage, bean sprouts, and leeks are stir-fried on ...
Miyazaki beef
Miyazaki beef is Japanese black beef produced and fattened in Miyazaki prefecture, and is rated 4 or higher than the rating standard set by the Japan Meat Rating Association. Mi...
Takachiho beef
Only Japanese black beef produced and fattened within the Takachiho district agricultural cooperative jurisdiction is recognized as “Takachiho beef” that has cleared the strict ...
Grilled wild boar with salt
The mountains that span municipalities around Nobeoka in Miyazaki prefecture are abundant in acorns and nuts that feed birds and animals. Boars raised in such a blessed natural ...
Kagoshima black beef
“Kagoshima black beef” has a melting texture woven from marbling with a low melting point called unsaturated fatty acids, which is woven into a fine and soft meat quality in a w...
Kurobuta pork cutlet
The history of Kagoshima black pork is old, and it has a history of 400 years. In the rich nature of Kagoshima, the quality of meat grown freely with feed containing sweet potat...
