Description
Four improved native breeds. Its hallmark is 'sashi', fine marbling whose low-melting fat dissolves on the tongue.
和牛
わぎゅう
wagyū
Wagyu beef
- All year round
Did you know?
Until the Meiji era, partly due to Buddhism, beef was hardly eaten in Japan.
Famous produce
- Kobe beef (Hyogo)
- Matsusaka beef (Mie)
- Yonezawa beef (Yamagata)
- Miyazaki and Kagoshima
In the kitchen
- sukiyaki
- shabu-shabu
- sutēki
- gyūdon
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
460 kcal
- Protein 10%
- Fat 90%
- Carbohydrate 0%
| Energy | 460 kcal |
|---|---|
| Water | 40 g |
| Protein | 11.7 g |
| Fat | 47.5 g |
| Carbohydrate | 0.3 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.1 g |
| Sodium | 32 mg |
|---|---|
| Potassium | 180 mg |
| Calcium | 3 mg |
| Magnesium | 12 mg |
| Iron | 0.9 mg |
| Zinc | 2.8 mg |
| Iodine | — µg |
| Vitamin A (RAE) | 3 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0.6 mg |
| Vitamin K | 10 µg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.12 mg |
| Vitamin B12 | 1.1 µg |
| Folate | 5 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 11015 · Tr = trace · — = no data
