Japanese Cuisine - Meat dish
Imari beef
In the best natural environment surrounded by the green mountains of Imari, which is rich in nature, clear water, and air, “Imari beef” raised by producers with one of the most ...
Tsushima Tonchan
It is a dish in which pork soaked in a sweet and spicy yakiniku sauce based on soy sauce, miso, etc. is grilled with vegetables such as cabbage and bean sprouts, etc., and it is...
Towadako Kogen Pork “Peach Pork”
Since peach pigs are born without diseases, they are raised with almost no chemicals such as antibiotics that suppress disease. In addition, “feed rice”, mainly from Akita prefe...
Hinai chicken yakitori
The northern part of Akita prefecture, which is a fertile land, is suitable for free-range Hinai chickens, and according to the prefecture's certification system, it is decided ...
Kuraishi beef
“Aomori Kuraishi Beef” is a Japanese black beef breed that was born in Kuraishi, Gonohe-machi, which is blessed with abundant nature. The taste of marbled meat that melts in you...
Atsugi Shirokoro Hormones
It is a dish made by grilling the large intestine of a pig. In Atsugi, there is the Kanagawa Meat Center, which boasts one of the nation's leading meat processing volumes, and ...
Miyazaki beef steak
Miyazaki beef is a Japanese black beef produced and fattened in Miyazaki Prefecture. It is a beef of 4 or higher grade of meat quality according to the standards established by ...
Imari beef
In the natural environment of abundant lush Imari, the highest quality Imari Saga beef carefully raised one by one by one by one by one by a breeder with excellent breeding tech...
Kumano beef
Kumano beef is said to be the root of Kumano beef from Kyoto during the Heian period. After that, it was kept in the Kumano region in the southern part of the prefecture as a fa...
