Beef

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Although Okinawan cuisine is strongly associated with pork, cattle bones excavated from ruins are believed to indicate that cattle have been raised on the islands since around the 15th century. Today, various brands of Japanese Black wagyu are raised in the region, including Ishigaki beef, Yamashiro beef, and Motobu beef. Okinawan beef became well-known in Japan and abroad after being served to world leaders at the 2000 G8 Summit commonly called the Kyushu-Okinawa Summit. Its greatest appeal lies in the texture of the beautifully marbled meat, which is melt-in-the-mouth tender. Raised on grass grown in Okinawa’s mild climate and mineral-rich soil, the cattle produce a tender, high-quality beef. In recent years, initiatives related to the UN Sustainable Development Goals have been introduced, including the fattening of high-quality cows that have calved. Okinawan beef can be enjoyed in many ways: as steak, yakiniku, hamburgers, or sushi. It is an excellent source of protein, essential amino acids, heme iron, and other nutrients.

See restaurants where you can eat this ingredient

Beef

Restaurants using this ingredient

Fūdan

Nōgyō Seisan Hōjin Kabushiki-gaisha Iegyu

Bimishokusai Hana

Yakiniku Shimayasai Sakadokoro Umikaji (Inkaji)

Restaurants where you can buy this ingredient

Minami no Eki Yaese

JA Farmers Market Nishihara Untama Ichiba

Uru Marche

Chūbu Farmers Market Chanpurū Ichiba