Dried Beef
Richly concentrated beef flavor

About Dried Beef

Dried Beef (干し肉, Hoshiniku) is a traditional food passed down in Tsuyama City, Okayama Prefecture. Okayama is known as the birthplace of Japan's oldest wagyu cattle, with a longstanding history as a producer of high-quality wagyu beef. This delicacy is made by air-drying blocks of beef for several days, allowing the flavor to intensify. Originally consumed as a preserved food, it has now become a beloved local specialty.

Sliced and lightly seared, it is praised for its exceptional taste. While it is dried, it retains a tender texture, unlike the tougher consistency of beef jerky, making it a delightful treat for everyone from young children to the elderly. You can find this unique regional product at local supermarkets or butcher shops, as it continues to be an integral part of the area's culinary heritage.

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