What is a Prefecture
A prefecture in Japan is akin to a state or province in other countries. A prefecture is a jurisdictional division governed by an elected governor. There are 47 prefectures in Japan. However, only a handful actually produce Wagyu.
After extensive research, I found no comprehensive list of prefectures that produce Wagyu. Therefore, I have taken the initiative to start one based on the Wagyu certificates in my collection. I will continue to expand this list as I gain more information and certificates. As the founder of National Wagyu Day, I find this to be a sacred duty.
Wagyu Prefectures from My Wagyu Certificate Collection
Miyazaki: Miyazaki Beef is one of the highest quality Wagyu. It is widely served.
Hokkaido: Famous for its cold climate, Hokkaido produces Wagyu with a unique flavor profile. Hokkaido is well-known for its “Hokkaido Snow Beef.”
Kagoshima: This prefecture is renowned for its rich and flavorful beef.
Shiga: This prefecture produces Omi Beef, one of the oldest and most prestigious brands of Wagyu.
Gunma: Known for Joshu Wagyu, Gunma’s beef is celebrated for its rich marbling and deep flavor.
Saitama: Saitama Wagyu is known for its fine texture, balance of flavor, and tenderness.
Sanuki (Kagawa): This Prefecture is known for producing Sanuki Olive Beef, a unique type of Wagyu raised on a diet that includes olive feed.
Oita: Famous for its Bungo Beef, Oita produces Wagyu with a delicate flavor and excellent marbling.
As the founder of National Wagyu Day, it is important for me to continue contributing to the body of knowledge about Wagyu and the industry as a whole. I hope that this list is useful for Wagyu connoisseurs.
Additional Wagyu-Producing Prefectures
While my certificate collection includes the prefectures listed above, based on my research, there are other prefectures in Japan that produce Wagyu that is exceptional:
Hyogo: The birthplace of Kobe Beef, arguably the most sought-after Wagyu in the world.
Okayama: Produces Chiya Beef, known for its fine marbling and exquisite taste.
Tottori: Produces Tottori Wagyu, known for its high quality and flavor.
Kumamoto: Famous for its Akaushi (Red Wagyu), known for its leaner meat and robust flavor.
Iwate: Maesawa Beef is a brand given to the highest quality beef from the Maesawa area of Iwate Prefecture
Mie: Special Matsuzaka Beef (Tokusan Matsusaka Ushi) is a brand given to the highest quality virgin female beef from the Matsuzaka region of Mie Prefecture.
Saga: Saga Beef is a brand of wagyu from Japanese Black cattle raised in the Saga Prefecture in Kyushu. Only half of the cattle are certified as Saga Beef due to stringent conditions they must meet to be certified.
Yamagata: Yonezawa Beef (Yonezawa Gyu) is beef from virgin Japanese black female cattle in the Okitama region of Yamagata Prefecture
By continuing to explore and document the prefectures that produce Wagyu, I aim to provide a comprehensive guide for Wagyu to Wagyu lovers and connoisseurs all over the world.
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