Which prefecture can you eat delicious meat? Introducing recommended meat!

Many people are probably looking for a spot that is famous for delicious meat. In Japan, in addition to “Yakiniku” and “Sukiyaki,” a variety of other meat dishes are served at restaurants and restaurants. It is also unique in that it is eaten not only with beef but also with pork, mutton, and horse meat.

In this article, we will introduce 5 recommended prefectures where you can enjoy delicious meat. We also introduce recommended meats and recipes, so please refer to them and enjoy Japanese food culture to your heart’s content.

■When it comes to delicious meat, it’s Wagyu beef.

When you think of delicious meat, you probably think of beef. Japanese beef has become so famous that it is now called “wagyu” all over the world.

Beef is used in many recipes such as steak, yakiniku, and sukiyaki, but because the meat quality varies depending on the brand, the seasoning of the dish also changes.

Here we will introduce the prefectures where beef is delicious. We also introduce recommended brands of beef and recipes, so please refer to them when choosing meat.


Saga Prefecture: Beautiful-looking “Saga Beef”

The first prefecture we will introduce is Saga Prefecture, located in the Kyushu region.

Saga Beef, a branded beef from Saga Prefecture, has thin, beautiful frosting called “glaze” all over, giving the meat a pale pink appearance. One of the characteristics of Saga beef is that you can enjoy not only the taste but also the appearance.

Saga beef is soft and sweet and is known to go well with steak. Saga beef steak is beautiful to look at, and even fatty cuts like sirloin and rib roast can be enjoyed to the last bite. We also recommend the fillet steak, which is delicious yet light.

In addition to steak, Saga Prefecture is also famous for its soul food “Sicilian rice,” where you can enjoy salad and Saga beef at the same time. Please try.


Hyogo Prefecture: Light “Kobe Beef”

Kobe beef from Hyogo Prefecture is one of Japan’s three major types of wagyu beef.

Kobe beef is characterized by its delicious meat and softness that melts in your mouth. The rich frosting on the lean meat is lighter than it looks, and even those who don’t like fatty meat will be able to enjoy the sweetness and aroma of Kobe beef until the end without feeling heavy on their stomachs.

Hyogo Prefecture is also famous for Tajima beef, which is said to be the origin of Kobe beef. Tajima beef is a brand of beef that allows you to feel the natural flavor of the meat, and is highly praised around the world for its balance of fat and lean meat, and gentle sweetness.

Hyogo Prefecture is a particularly famous spot in Japan for delicious meat. Enjoy steak, sukiyaki, and wagyu beef to your heart’s content.


Shiga Prefecture: “Omi Beef” packed with flavor

Shiga Prefecture is proud of Omi Beef, Japan’s oldest brand of beef.

Omi beef, one of Japan’s three major types of wagyu beef, is said to have been eaten since the Warring States period approximately 400 years ago. Omi beef has a unique aroma and can be enjoyed in a variety of recipes, but the beef curry made with Omi beef goes especially well with curry.

Omi beef, which is more affordable than other branded beef, is still loved throughout Japan even after more than 400 years.


Mie Prefecture Meat Artwork “Matsusaka Beef”

In Mie Prefecture, you can enjoy Matsusaka beef, one of Japan’s three major Wagyu beef varieties.

Matsusaka beef is a very popular brand of beef that is very well known and is called a “work of meat art” due to its high quality meat and beautiful frosting. In fact, there is no such breed as Matsusaka beef, and only calves raised in Matsusaka beef production areas such as Hyogo and Miyazaki prefectures are called Matsusaka beef.

Compared to other Wagyu beef, Matsusaka beef is also characterized by its high content of unsaturated fatty acids, which improve blood circulation and lower bad cholesterol. This unsaturated fatty acid is the key to the deliciousness of Matsusaka beef.

It has an elegant aroma and taste, and goes well with meat dishes such as steak, grilled meat, and beef stew, but it is especially recommended to enjoy it in shabu-shabu, which brings out the flavor of Matsusaka beef.


“Yonezawa Beef” raised in the rich nature of Yamagata Prefecture

In Yamagata Prefecture, which is rich in nature, the branded beef “Yamagata Beef” is widely known.

Among Yamagata beef, the highest quality beef is Yonezawa beef, which is carefully selected from only heifers that have never given birth.

Yonezawa beef, which is raised in Yamagata Prefecture, which experiences extreme temperature fluctuations, is characterized by its melt-in-your-mouth texture and strong flavor, and one of the recommended dishes is Yamagata Prefecture’s original “Okitama-style sukiyaki”.

Okitama-style sukiyaki is a way of eating in which the meat is not grilled and is dipped in a sauce called “warishita”, similar to shabu-shabu. Yonezawa beef can also be used in all kinds of recipes, including steaks and hamburgers.

Yonezawa beef, raised in the vast nature of Yamagata Prefecture, is a very valuable meat. Please try it once.

■There are other delicious meats as well! Introducing Japan’s meat culture

Beef is not the only delicious meat. Various types of meat, such as pork and chicken, have been eaten in Japan for a long time.

There are also meats that symbolize Japanese history and meat dishes that are popular at home.

Here we will introduce prefectures where you can eat delicious meat other than beef. Enjoy delicious meat while learning about Japanese meat culture.


Kagoshima Prefecture Sweet and refreshing “Kurobuta”

In Japan, pork is loved as much as beef. And when it comes to delicious pork, it’s definitely Kagoshima Kurobuta from Kagoshima Prefecture. Kurobuta pork, which is raised on a diet containing a lot of sweet potatoes, is sweet but has no odor, giving it a refreshing taste.

Kurobuta pork is especially tender among pork types, and goes well with any recipe, including tonkatsu and shabu-shabu. The traditional pork dish, “Black Pork Kakuni,” is exquisite and is a must-try dish if you visit Kagoshima Prefecture.

Kurobuta pork is a highly nutritious meat, as it contains a lot of high-quality protein, vitamins, and collagen. Kagoshima Prefecture is also proud of its beef called “Kurogyu”, and is a must-see spot for meat lovers, where you can enjoy delicious meat until you’re full.


Kumamoto Prefecture: “Horse meat dishes” with a deep history

Kumamoto Prefecture is Japan’s largest producer of horse meat. Horse meat is said to have been eaten for the first time in Kumamoto about 400 years ago, but it has now become a very familiar dish.

“Basashi”, a specialty of Kumamoto, is a recommended way to enjoy fresh horse meat as it is. Horse sashimi is attracting attention throughout Japan not only for its sweet and elegant taste, but also because it is high in protein, lower in calories than beef, and healthier.

Please experience Japanese food culture with horse meat dishes from Kumamoto Prefecture.


Aichi Prefecture: King of Chicken “Nagoya Cochin”

“Nagoya Cochin” in Aichi Prefecture is called the king of chicken.

By giving them enough exercise, they will grow into chewy, flavorful meat that is perfect for yakitori and chicken steak.

Nagoya Cochin is also known for its ability to lay eggs, and the eggs laid by Nagoya Cochin have a very rich flavor. Therefore, in addition to omelet rice and oyakodon, it is also very useful in sweets such as pudding, waffles, and ice cream.

If you’re tired of beef and pork, try a different kind of deliciousness at Nagoya Cochin in Aichi Prefecture.


Northern Hokkaido Yakiniku “Genghis Khan”

When you think of Hokkaido, you think of Genghis Khan. Genghis Khan is made by grilling mutton with vegetables on a special iron plate and adding a special dipping sauce.

There are several types of mutton, such as lamb and mutton, but many people may not like the unique flavor of mutton. However, Hokkaido mutton has little odor and is soft, allowing you to enjoy the flavor of fresh mutton.

Lamb contains a lot of a component called “L-carnitine,” which has the effect of burning body fat and can be expected to help with dieting and preventing obesity.

Lamb from Hokkaido, a famous tourist spot, is both delicious and healthy.

■Let’s eat delicious meat and learn about Japanese food culture

There are many prefectures in Japan that are proud of their delicious meat. The beef, which has different regional flavors, is all appealing and extremely tender and juicy. Also, the sweet and refreshing pork and horse meat can be enjoyed even by people who don’t like meat.

Tasting delicious meat will fill your heart and stomach, and give you a taste of Japan’s rich food culture.

Q: What other delicious meat recipes do you have?

A. In addition to yakiniku, steak, and sukiyaki, there are a variety of other meat dishes, including “meat sushi” made with fresh, tender meat, and “gyudon” (beef bowl), which is a familiar and easy-to-eat dish.

Q. Are there any tourist spots in the prefectures you recommend?

A. Yes. The recommended prefectures we introduced are also popular tourist spots. There are many hot springs and historical buildings, so please enjoy sightseeing while enjoying delicious meat.