Goods for export
What is Yamagata Wagyu (Japanese black beef brand) ?
-The temperature difference in climate and the affection of fattening farmers create deliciousness-
Yamagata Prefecture Wagyu is a Japanese black beef brand that has carefully raised by excellent fattening farmers in Yamagata Prefecture. Due to the difference in temperature of the climate in Yamagata and the time and affection of growing cows, the meat quality of Japanese black beef produced in Yamagata Prefecture becomes finer and sweet flavor is added to the fats. The Japanese black beef used by our company is selected at the Yonezawa / Yamagata market by a butcher as an excellent connoisseur in terms of appearance and taste. We recommend it with confidence.
Tsukudani of Japanese black beef from Yamagata prefecture
Yamagata Wagyu (Japanese Black Beef) Shigureni
Our processed meat products popularity & repeat rate No1
~ Moist and soft blissful taste ~
Luxuriously sukiyaki beef is used for Tsukudani (cooked meat in soy sause).
The beef used by our company is purchased as a whole, excluding the parts such as fins and ribulose. Loin for sukiyaki, boneless rib, shoulders, and thigh meat sliced and boiled are maily used for Shigure-cooked meat. Although it takes time, this process removes excess fat and lye from the beef, which makes a big difference in the deliciousness of the finished product. Boiled beef is slowly cooked in the original sauce with red wine, and finally added Arima Sansho Japanese pepper to make it soft and fluffy.
Most of the commercially available tsukudani are sweet and spicy and have a strong flavor, but in order to take advantage of the taste of the ingredient called black wagyu beef produced in Yamagata prefecture, we have decided to use a relatively light seasoning of low salt and low sugar.
Arima Sansho Japanese pepper cooked together enhances the taste of beef and is perfect not only for serving on warm rice, but also as a snack for sake. Also, because it is bottled, it is easy to eat and easy to store.
The secret of deliciousness
- ◎We are particular about the ingredients such as purchasing one whole Japanese black beef from Yamagata prefecture and domestic vegetables (Arima Sansho).
- ◎Work efficiency will be decreased, but careful work such as processing waste meat and boiling will lead to deliciousness.
- ◎The local Yamagata red wine “Takahata Wine” is used to eliminate the odor of beef and enhance the umami of the ingredients.
- ◎No coloring, preservatives or chemical seasonings are used. The soy sauce is made from genuine brewed soy sauce that does not contain any umami seasoning, so it has a good aftertaste.
How to eat
- As it is: You can enjoy as it is at room temperature.
- Boiling: Warm the bottle without opening the lid for 1 to 2 minutes of boiling water.
- Microwave: Be sure to transfer only the amount to be eaten from the bottle to tableware, wrap it, and heat it in a 500W microwave oven for about 20 to 30 seconds at the desired temperature.
※The heating time varies depending on the microwave oven you are using. Also, consume as soon as possible after opening. Please note that it may become hard if it is heated too much.
Yamagata Wagyu (Japanese Black Beef) Shigureni
– Cooked in Soy Sauce and Mirin with Arima Sansho Japanese Pepper-
Net Volume | 90g per container |
---|---|
Expiration Date | 180 days at room temperature |
Allergy Indication | Wheat, Beef, Soybeans |
Ingredients | Beef (produced in Yamagata Prefecture), sugar, soy sauce, wine, mirin, fermented seasoning, Arima Sansho Tsukudani, agar (some include wheat, beef and soybeans) |
Nutrition Facts | Per container Energy 124kcal Protein 5.1g Lipid 5.7g Carbohydrate 11.3g (Equivalent amount of salt) 1.3 |
Yamagata Wagyu (Japanese Black Beef) Yamatoni
– Cooked in Soy Sauce and Sugar with Japanese Ginger-
~ This is a long-established cooking technique ~
The reduction of salt and sugar that makes the best use of the taste of the ingredients is the style of Tsukudani in the future.
The beef used by our company is purchased as a whole, excluding the parts such as fins and ribulose. Yamatoni is mainly made from Yamagata beef, thinly sliced boneless rib for yakiniku and thigh meat cut in a slightly larger size and boiled. Although it takes time, this process removes excess fat and lye from the beef, which makes a big difference in the deliciousness of the finished product. The boiled beef and Japanese ginger were added to sauce using sake, and cooked moistly until the fibers were loosened. It has a lighter taste than the sister product “Shigureni “.
Most of the commercially available tsukudani are sweet and spicy and have a strong flavor, but in order to take advantage of the taste of the ingredient called black wagyu beef produced in Yamagata prefecture, we have decided to use a relatively light seasoning of low salt and low sugar.
The domestically produced ginger cooked together enhances the taste of beef and is perfect not only for being placed on warm rice, but also as a snack for sake. Also, because it is bottled, it is easy to eat and easy to store.
The secret of deliciousness
- ◎We are particular about the ingredients such as purchasing one whole Japanese black beef from Yamagata prefecture and domestic ginger.
- ◎Work efficiency will be decreased, but careful work such as processing waste meat and boiling will lead to deliciousness.
- ◎No coloring, preservatives or chemical seasonings are used. The soy sauce is made from genuine brewed soy sauce that does not contain any umami seasoning, so it has a good aftertaste.
How to eat
- As it is: You can enjoy as it is at room temperature.
- Boiling: Warm the bottle without opening the lid for 1 to 2 minutes of boiling water.
- Microwave: Be sure to transfer only the amount to be eaten from the bottle to tableware, wrap it, and heat it in a 500W microwave oven for about 20 to 30 seconds at the desired temperature.
※The heating time varies depending on the microwave oven you are using. Also, consume as soon as possible after opening. Please note that it may become hard if it is heated too much.
Yamagata Wagyu (Japanese Black Beef) Yamatoni
– Cooked in Soy Sauce and Sugar with Japanese Ginger-
Net Volume | 90g per container |
---|---|
Expiration Date | 180 days at room temperature |
Allergy Indication | Wheat, Beef, Soybeans |
Ingredients | Beef (Yamagata Prefecture), ginger (domestic), sugar, soy sauce, mirin, sake, fermented seasonings, agar, (some include wheat, beef, and soybeans) |
Nutrition Facts | Per container Energy 162kcal Protein 3.3g Lipid 13.3g Carbohydrate 5.8g (Equivalent amount of salt) 0.9 g |
Yamagata Wagyu (Japanese Black Beef)
Beef Tendon with Burdock
〜Preparation is the life of cooking〜
No hassle and time, the commitment to handmade produces deliciousness
The characteristic of beef tendon is that it originally has an odor and is a fairly hard part, so preparation is important. Boil and spill first to remove lye and dirt, then expose to running water. After that, remove excess fat, cut it, add sake and flavored vegetables such as ginger and green onions, and boil it for 3 hours until it becomes soft. We put red wine in the carefully boiled tendon and burdock and cooked it carefully with the original sauce.
Also, the beef tendon we use has plenty of meat as well as tendons. Beef tendon and burdock go perfectly together, and they bring out the flavors of each other’s ingredients, and they are perfect not only for being placed on warm rice, but also as a snack for sake. In addition, beef tendon is rich in gelatin (collagen), low in calories, and rich in dietary fiber of burdock, making it a healthy side dish. As it is bottled, it is easy to eat and easy to store.
The secret of deliciousnes
- ◎We are particular about ingredients such as Japanese black beef tendon from Yamagata prefecture and domestic vegetables (burdock).
- ◎Work efficiency will be decreased, but careful work such as processing waste meat and boiling will lead to deliciousness.
- ◎Use local Yamagata red wine to eliminate the odor of beef tendon and enhance the umami taste.
- ◎No coloring, preservatives or umami seasonings are used. The soy sauce is made from genuine brewed soy sauce that does not contain any umami seasoning, so it has a good aftertaste.
How to eat
- As it is: You can enjoy as it is at room temperature.
- Boiling: Warm the bottle without opening the lid for 1 to 2 minutes of boiling water.
- 電子レンジ:Microwave: Be sure to transfer only the amount to be eaten from the bottle to tableware, wrap it, and heat it in a 500W microwave oven for about 20 to 30 seconds at the desired temperature.
※The heating time varies depending on the microwave oven you are using. Also, consume as soon as possible after opening. Please note that it may become hard if it is heated too much.
What is beef tendon?
Beef tendon refers to hard and tense parts such as the Achilles tendon, shank, and neck, and the meat attached to those parts. A white membrane, which is a part of the skirt steak (diaphragm) , is also called a streak. This membrane is often used for oden in convenience stores.
Yamagata Wagyu (Japanese Black Beef) -Beef Tendon with Burdock-
Net Volume | 90g per container |
---|---|
Expiration Date | 180 days at room temperature |
Allergy Indication | Wheat, Beef, Soybeans |
Ingredients | Beef tendon (produced in Yamagata prefecture), burdock, sugar, soy sauce, red wine, mirin, fermented seasoning, agar, ginger, (some include wheat, beef and soybeans) |
Nutrition Facts | Per container Energy 80kcal Protein 9.0g Lipid 1.5g Carbohydrate 7.5g (Equivalent amount of salt) 1.0 g |
Yamagata Wagyu (Japanese Black Beef) Beef and Maitake Mushroom Cooked with Miso
~Universal seasoning, the power of miso~
The unprecedented shape of tsukudani that softens the meat and brings out the richness.
The beef used by our company is purchased as a whole, excluding the parts such as fins and ribulose. Loin for sukiyaki, boneless rib, and thigh meat sliced and boiled are mainly used for this product. Although it takes time, this process removes excess fat and lye from the beef, which makes a big difference in the deliciousness of the finished product.
Another protagonist of this product is Tobiiro Maitake mushrooms, which are cultivated in the Mogami region of Yamagata prefecture. It is a rare variety that has a good taste and texture, and has the characteristics of not fading and producing no lye.
Boiled beef and Maitake mushrooms from Yamagata prefecture were cooked softly in the brewed miso from the brewery which has been around since the Edo period. Tsukudani with miso flavor, which is rare in the market, has an excellent harmony with the texture and flavor of Maitake mushrooms and the beef softened by the power of miso. Not only can it be placed on top of warm rice, but it is also perfect as a snack for sake. Also, because it is bottled, it is easy to eat and easy to store.
The secret of deliciousness
- ◎We are particular about ingredients such as black Japanese beef from Yamagata prefecture and “Tobiiro Maitake”, which is a very rare variety with excellent flavor and texture.
- ◎We use the flavorful brewed miso from the local Yonezawa brewery that has been around since the Edo period. These miso are prepared using 100% groundwater from the Azuma mountain range in Yamagata prefecture and 100% rice and domestic soybeans from Yamagata prefecture, and are fermented and aged in a climate with large temperature differences.
- ◎Work efficiency will be decreased, but careful work such as processing waste meat and boiling will lead to deliciousness.
- ◎No coloring, preservatives or chemical seasonings are used. The soy sauce is made from genuine brewed soy sauce that does not contain any umami seasoning, so it has a good aftertaste.
How to eat
- As it is: You can enjoy as it is at room temperature.
- Boiling: Warm the bottle without opening the lid for 1 to 2 minutes of boiling water.
- Microwave: Be sure to transfer only the amount to be eaten from the bottle to tableware, wrap it, and heat it in a 500W microwave oven for about 20 to 30 seconds at the desired temperature.
※The heating time varies depending on the microwave oven you are using. Also, consume as soon as possible after opening. Please note that it may become hard if it is heated too much.
Yamagata Wagyu (Japanese Black Beef) Beef and Maitake Mushroom Cooked with Miso
Net Volume | 90g per container |
---|---|
Expiration Date | 180 days at room temperature |
Allergy Indication | Wheat, Beef, Soybeans |
Ingredients | Beef (produced in Yamagata Prefecture), Maitake mushroom (produced in Yamagata Prefecture), sugar, white miso, sake, mirin, soy sauce, dried bonito extract, agar, ginger, (some include wheat, beef, and soybeans) |
Nutrition Facts | Per container Energy 154kcal Protein 3.5g Lipid 12.3g Carbohydrate 6.4g (Equivalent amount of salt) 0.5 g |