Omi gyu for sukiyaki
Omi gyu prepared for sukiyaki
Cooked omi gyu sukiyaki
Matsusaka beef, Yonezawa beef, Omi beef and Kobe beef are regarded as the highest quality of Japan's luxury wagyu beef. I earlier introduced the wagyu beef topics of Matsusaka and Yonezawa, and now will take up Omi beef. Omi is an alias for Shiga Prefecture from a long time ago. Shiga Prefecture is famous for the largest lake in Japan, Lake Biwa. Omi beef is the most historic Japanese cattle brand in Japan with a history of about 400 years. In order to cherish the Omi cattle carefully, the number of shipments of Omi beef is limited to 6,000 a year. Omi beef is characterized by its high marbling, ultimate aroma and softness. Like other luxury wagyu beef, Omi beef is delicious when used in sukiyaki, shabu-shabu, yakiniku (Japanese-style Korean barbeque) and as steak. If you want to eat or buy Omi beef, you can find it relatively easily in Shiga, Osaka, Kyoto and Tokyo.