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Place Of Origin
Yonezawa Beef "The Masterpiece of Tohoku"
“Yonezawa Beef” – One of the Three Most Renowned Beef Brands in Japan
The secret to its amazing taste lies in the environment and the long period of fattening (over 32 months).
Region that produces Yonezawa Beef: It’s an incredibly snowy region, and the temperature difference is extreme all year round. The temperature rises up to 35℃ in summer due to the foehn phenomenon, and the cold wind from inland causes the temperature to drop down to negative 10℃ in winter. Now, why does the extreme temperature difference cause ingredients and food to taste better? It’s simply the “survival instincts”.
It shows especially in fruits. The cold climate puts fruits on the verge of life and death, thus causes them to accumulate sugar in their system, which they eventually emit as the temperature rises, causing them to taste less sweet. Some wineries take advantage of this, and harvest grapes at night when the temperature is lower than daytime (night harvest) to make delicious wine. This characteristic can also be seen in other fruits and vegetables. In order for food to grow, the sunlight (warmth) is a crucial factor. Sweetness requires cold temperature, and this is exactly why people say food in regions with extreme temperature differences is delicious. To summarize, delicious food needs a certain amount of stress.
Now, animals, such as cattle, accumulate fat in order to protect themselves from the cold. The extreme temperature difference causes them to accumulate and lose fat. This process is said to make high-quality beef (it lowers the melting point of fat). The soil in Yonezawa has always been fertile, and farmers have always treated their cattle as their family and fed them with rice. Agricultural producers blend ingredients, such as domestic rice straws, barley, corn, soybean meal, wheat bran and rice bran, to make the best feed to achieve splendid quality of meat. Some producers feed Yonezawa-grown apples to their cattle. This uniquely-blended feed is rarely seen outside of Japan, and it is what gives Japanese beef its mind-blowing flavor. Moreover, the extreme climate is a vital factor that is necessary for cattle to overcome the rigid winter season and to accumulate fat to have delicate marbles of fat. The characteristic of Yonezawa Beef, simply put, is its “strong taste”. Yonezawa beef is hard to come by and high quality. We highly recommend it for premium dining occasions.