Yonezawa beef

Yonezawa beef introduction

“Yonezawa beef” raised in the Okitama region of Yamagata prefecture is known as one of Japan's top three wagyu beef, and its history spans over 100 years. In the Meiji period, English teacher Charles Henry Dallas was moved by the deliciousness of beef in Yonezawa and brought it back to Yokohama, which is said to have triggered the spread of Yonezawa beef. The most characteristic of Yonezawa beef is its fine marbling and high quality fat content. Yamagata Prefecture's climate with severe temperature differences tightens meat quality and brings sweetness to fat. In particular, the cold in winter enhances the quality of fat and achieves a texture that melts in the mouth. Japanese black beef, which is the main ingredient, has a rich flavor and soft meat quality due to long-term fattening for 33 months or more. This long-term fattening creates the deep flavor unique to Yonezawa beef. You can enjoy the appeal of Yonezawa beef with a variety of cuisines such as sukiyaki, shabu-shabu, and steak. In particular, in sukiyaki, the sweetness of the meat is brought out even more by entwining it with the broth. Also, Yonezawa beef and sake go great together, further enhancing the rich flavor of Yonezawa beef and providing a blissful eating experience. This luxurious wagyu not only brightly colors the dining table on a special day, but it is also a special presence that makes you feel the rich nature and culture of Yonezawa.

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Other information

• NameYonezawa beef
• Area Yamagata
• Kind of food Nabe dish

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