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Wagyu beef is among the most expensive meats in the world. [2] It features marbling, meaning that streaks of fat exist within the red meat that make it tender and moist, while adding flavor. Wagyu beef is often known by different names depending on its place of origin.
Kagoshima Prefecture corresponds to the ancient Japanese provinces Ōsumi and Satsuma, including the northern part of the Ryukyu Islands (). [4] This region played a key role in the Meiji Restoration (Saigō Takamori), and the city of Kagoshima was an important naval base during Japan's 20th century wars and the home of admiral Tōgō Heihachirō.
Akumaki: one of the confections of Kagoshima Prefecture; Anmitsu: chilled agar jelly cubes served with sweet red bean paste and fruit; Amanattō: simmered azuki beans or other beans with sugar, and dried—amanattō and nattō are not related, although the names are similar.
The Japanese Polled (Japanese: 無角和種, Mukaku Washu) is a critically-endangered breed of small Japanese beef cattle.It is one of six native Japanese cattle breeds, [2] and one of the four Japanese breeds known as wagyū, the others being the Japanese Black, the Japanese Brown and the Japanese Shorthorn.
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This is a list of the cattle breeds considered in Japan to be wholly or partly of Japanese origin. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively Japanese.
Kobe beef (神戸ビーフ, Kōbe bīfu) is Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture around Kobe city, according to rules set out by the Kobe Beef Marketing and Distribution Promotion Association. [1] The meat is a delicacy, valued for its flavour, tenderness and fatty, well-marbled texture.
Hayashi rice (ハヤシライス, hayashi raisu) is a dish popular in Japan as a Western-style dish, or yōshoku.It usually contains beef, onions, and button mushrooms in a thick demi-glace sauce, which often contains red wine and tomato sauce.