Wagyu
Wagyu (Wagyu: 和牛)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Nationwide
Recommendation.
Steaks, yakiniku, sukiyaki, shabu-shabu and hamburgers are popular.*Wagyu is defined as a breed consisting of four species; kuroge-wagyu (Japanese Black), akage-wagyu (Japanese Brown or Red Wagyu), Nihon-tankakushu (Japanese Shorthorn) and mukakuwashu (Japanese Polled). Wagyu is beef cattle which has been improved since the Meiji era from original Japanese domestic cattle and by cross-breeding with foreign cattle. More than 90% of wagyu is of the kuroge species. All cattle raised in Japan, despite their breed, are labeled as "domestic" cattle indicating the district where they were raised in. On the other hand, there are cases of wagyu cattle raised in foreign countries that carry a label "Foreign-raised Wagyu".