Meat dish｜Japanese Regional Cuisine(Page.3)

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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 is known for its excellent marbling and the quality of its fat. By the standards used to grade meat quality, more than 85% of Himi Beef achieves a high grade of A4 or ...

Yamanashi

Yamanashi Meat dish

Kōfu Torimotsu-ni

Kōfu Torimotsu-ni, enjoyed in Yamanashi Prefecture, was once a hidden local favorite. Its savory seasoning has earned praise as a topping for rice and as a companion to drinks, ...

Yamanashi

Yamanashi Meat dish

Shika Curry

Shika Curry is a specialty of Lake Motosu and Lake Shōji. Venison has a lighter taste than beef and is appealing for being low in calories and high in protein. In Fujikawaguchik...

Yamanashi

Yamanashi Meat dish

Basashi

Basashi, a local dish of Yamanashi Prefecture, is a specialty shaped by the region’s long history and local culture. During the ritsuryō era, Yamanashi was known as the “land of...

Yamanashi

Yamanashi Meat dish

Koshu Wine Beef

Compared with beef from cattle raised on conventional feed, Koshu Wine Beef is said to oxidize less, resulting in tender, lean meat. It also has less of a strong beefy odor, mak...

Miyagi

Miyagi Meat dish

Kesennuma Hormone

Kesennuma Hormone is a grilled pork offal dish enjoyed in and around Kesennuma City, Miyagi Prefecture. It has three distinctive features: fresh pork offal, including both white...

Miyagi

Miyagi Meat dish

Sendai Beef

Sendai Beef is a branded beef that can use the name only when it receives the highest meat quality grade, 5—a requirement unique among beef brands in Japan. It is tender and smo...

Miyagi

Miyagi Meat dish

Gyūtan

Gyūtan, or beef tongue, is one of the local specialties enjoyed by visitors to Miyagi Prefecture. For Sendai-style gyūtan, the whole tongue is skinned, cut into thick slices, th...