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 produce Wagyu for world wide consumption. Based on my first hand experience and research, I have uncovered that out of 47 prefectures, 45 of them produce Wagyu. However, only a handful of them have grown to a worldwide scale. This is due to many reasons, such as a large variety of brands in particular prefectures or such a rigorous treatment or rareness of the particular cow that led to local production only. An example of the variety of brands issue is at the Shizuoka Prefecture. In 2017, Shizuoka Prefecture’s producers consolidated their brands into Kuroge in attempts to produce worldwide. Historically, the Shizuoka Prefecture has had several brands. Due to only a handful of prefectures being available for worldwide consumption, a trip throughout the prefectures of Japan is necessary to experience Wagyu.
Comprehensive Guide of the Wagyu Prefectures
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. Miyazaki has the highest production volume and strong support from local government.
Hokkaido: Famous for its cold climate, Hokkaido produces Wagyu with a unique flavor profile. Hokkaido is well-known for its “Hokkaido Snow Beef.”
Kagoshima: Kagoshima is renowned for its rich and flavorful beef. In recent Wagyu olympics, Kagoshima has won many of the divisions, including the highest quality of cow meat.
Shiga: This prefecture produces Omi Beef, Famous for its thick marbling and well-balanced flavor. It is 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: Bushu Wagyu is known for its fine texture, balance of flavor, and tenderness. The cattle consume beer lees, fermented grass, rice straw and a protein blend intended to provide the steak with flavor notes of olive oil.
Sanuki (Kagawa): This Prefecture is known for producing Sanuki Olive Beef, a unique type of Wagyu raised on a diet that includes olive feed. It was first sold in the US in 2018.
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. At the 2017 Miyagi competition, the “Hakuho 85–3” steer entered by Tottori Prefecture won first place.
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.
Aichi: Mikawa Wagyu is a brand of Japanese black beef from Aichi 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
Aomori: The major brands of beef in Aomori are Kuraishigyu, Towadako Wagyu, and Takko Beef. The Kuraishigyu have been especially well-received in the metropolitan areas, receiving the highest award of distinction from the Japan Meat Grading Association.
Miyagi: Sendai Beef is prestigious brand of Wagyu beef from Miyagi Prefecture. Sendai Beef comes from Japanese Black cattle that are fed a diet of rice stalks and grains. Only grade A5/B5 beef from these cattle can be labeled as Sendai Beef.
Akita: Akita beef, raised in the Akita prefecture in Japan is known for its high-quality Wagyu beef, which is produced from Japanese Black hair breed cows raised in the region. The cows are raised in a natural environment and fed a diet that includes a large portion of rice. The rice is harvested from the finest Japanese rice, and the cows are raised with care to prioritize their health.
Fukushima: Fukushima Wagyu is a brand of wagyu beef that is raised in Fukushima Prefecture, Japan. It is known for its high-quality marbling, tenderness, and flavor.
Ibaraki: Ibaraki’s wagyu is known as Hitachi and comes from black cows fed only with Ibaraki grown grains.
Tochigi: Tochigi Wagyu beef is raised with great care by designated production farmers in Tochigi Prefecture. Tochigi Wagyu beef is a brand that only permits its name to be given to the finest quality meat mixed with even more fat that has an A4 or B4 grade or higher. It is exquisite beef that has been acclaimed number one in Japan repeatedly at national-level competitive shows.
Chiba: Kazusa wagyu hail from Chiba Prefecture, which has a long dairy farming history. The cattle are raised on the region’s iodine-rich waters. This beef is tender, well-marbled and boasts a low-melting point.
Kanagawa:
Yokohama Beef is a brand of Japanese black wagyu beef from Kanagawa prefecture raised by experienced cattle farmers with a high level of know-how. The farmers feed the cattle on tasty soy pulp leftover from tofu production, or okara, as well as the lees leftover from locally brewed beer, which are high in nutrients.
Hayama beef wagyu cattle raised on small ranches in the area and fed a diet of rice, oats, hay, and okara. The result is tender, marbled meat that’s sweet.
Soshu wagyu is rare a Kanagawa brand beef that is sometimes called a phantom. Only about two cows are shipped per month.
Niigata:
This beef comes from Japanese Black Wagyu cattle raised in Niigata Prefecture and has a grade of A-3 or B-3 or higher.
This beef comes from Niigata Wagyu Beef raised in Murakami City, Sekikawamura Village, or Tainai City and has a grade of A-4 or B-4 or higher. It’s known for its bright color, tender meat, and rich flavor.
This beef comes from Shibata City, a grain-producing area in Niigata Prefecture, and is grown with rice straw from the area. It’s considered one of the highest quality Niigata Wagyu Beef.
Toyama: Toyama Sodachi is a beef barbecue restaurant that specializes in Toyama Prefecture’s local ingredients nurtured by Toyama’s pristine water and the Hokuriku area’s harsh nature
Ishikawa: Noto Kuroge Wagyu is a premium brand of wagyu beef from the Noto Peninsula of Japan’s Ishikawa Prefecture. It’s known for its high-quality fat, which contains a high ratio of oleic acid, and is characterized by its tenderness, aroma, and rich taste.
Fukui: Wakasa beef is a brand of beef from Fukui, raised with great care in the rich natural environment of Echizen-Wakasa. Its fine texture, rich flavor, and melt-in-your-mouth texture are more delicious when eaten as shabu-shabu or yakiniku (barbecued beef).
Yamanashi:
Koshu beef
This top-quality wagyu comes from black wagyu cows that drink the region’s pure water and live a healthy outdoor lifestyle. The beef is well-marbled with fat and has a fresh, clean flavor. You can try Koshu beef in a variety of dishes, such as grilled steak, shabu shabu hot pot, or beef bowls.
Koshu Wine Beef
This rare brand of wagyu comes from a mix of Japanese Black-Hair and Holstein cows raised on the Kobayashi Farm in Yamanashi Prefecture. The cows are fed non-GMO feed with grape marc from wine making, which gives the beef a fruity flavor and a succulent mouthfeel.
Nagano: Wagyu beef produced in Nagano Prefecture, Japan is known as Shinshu Wagyu or Shinshu-gyu. Wagyu cows in Matsumoto, Nagano are known for eating apples as part of their diet, which gives the beef a sweeter aftertaste and a higher fat content.
Gifu: Gifu Prefecture’s Hida Beef is another popular, high-quality variant of Japanese Beef. Grown in the Hida region of the Gifu Prefecture, top quality Hida Beef and Wagyu are considered some of the best breeds of beef in all Japan.
Shizuoka: Shizuoka Prefecture’s producers cultivated over many years have resulted in the production of beef brands bearing regional names such as “Shizuoka Sodachi,” “Enshu Yumesaki. Kuroge Wagyu, a brand that was created in 2017 after integrating such regional brands. The brand was created with the hope of spreading Shizuoka Prefecture’s Wagyu beef throughout the world.
Kyoto:
Kyoto Beef Miyabi
A brand of Wagyu beef produced in Kyoto Prefecture, using Japanese Black cattle raised in the region for most of their lives. The beef is processed in a facility certified for beef exports and is graded by the Japan Meat Grading Association.
Yahata-maki (Kyoto Beef)
A high-quality Wagyu beef produced in Kyoto Prefecture using traditional raising methods. The cattle are fed a self-assorted feed formula and raised on nutrient-rich pasture grass. The beef has a mellow taste and flavor.
Nara: Yamato beef is a type of beef from Nara Prefecture, Japan that is raised with high-quality feed and has a rich flavor. The meat is high in oleic acid, which helps the fat melt in your mouth and enhances the flavor.
Wakayama:
Kumano Wagyu: A rare and highly regarded Wagyu beef with a history dating back to the 17th century. Kumano Wagyu is known for its fine marbling and melt-in-your-mouth quality. To be graded as Kumano Wagyu, the cattle must be raised in Wakayama for at least 14 months, and a total of at least 26 months.
Kishu Waka Beef: A new brand of black Wagyu beef from Wakayama Prefecture.
Shimane: Shimane Wagyu is a type of beef from Japanese Black cattle raised in Shimane Prefecture, Japan. Shimane is considered one of the origins of Wagyu beef and has been a leader in production since ancient times.
Hiroshima: Hiroshima Wagyu is a brand of beef from Japanese black cattle raised in Hiroshima Prefecture, Japan. It’s known for its rich flavor, smooth texture, and delicate marbling. Hiroshima Wagyu is made from cattle raised with care and fed rice straw from fertile paddy fields.
Yamaguchi:
Takamori Drunken Wagyu
Takamori Drunken Wagyu a highly sought-after Wagyu beef comes from the Iwakuni farm in Yamaguchi Prefecture. The cattle are fed a special sake mash made from Dassai Sake, which gives the meat a distinctive flavor and a tender, silky texture. The flavor is slightly sweeter and lighter than other steaks.
Ato Wagyu Beef
This beef is raised in the Ato area of Yamaguchi Prefecture, and is known for its melt-in-your-mouth tenderness and mellow texture. You can buy Ato Wagyu Beef at the restaurant and direct sales store in the Chomonkyo Gorge Roadside Station.
Tokushima: Mitsuboshi Beef is a beef that Tokushima Prefecture can recommend with confidence as it has been tested for both “safety and security” as well as “deliciousness”. Tokushima Prefecture issues a certificate stamped with the Tokushima Prefecture Governor’s seal for each beef that meets the three requirements set by Tokushima Prefecture in their certification guidelines. 1. A safe and secure ranch that has obtained JGAP certification. 2. Beef that is 28 months or older and that is raised in Tokushima. 3. A4 or B4 grade or higher, BMS №5 or above.
Ehime: Akane Wagyu is a low-fat Wagyu beef brand that’s raised on citrus pulp and linseed oil. The beef has a higher protein content and less fat and calories than other Wagyu beef.
Kochi: Tosa Akaushi beef is only produced in Kochi and limited to about 500 head of cattle per year, making it a rare treat almost impossible to find outside of the prefecture. The meat is highly rated, as Tosa Akaushi is said to have 2 to 4 times the umami and sweetness of more commonly available black-haired wagyu beef. Despite this high level of umami, the flavor is still surprisingly light with a delicious aftertaste.
Fukuoka: Hakata Wagyu is a Wagyu carefully raised over a period of about 20 months in Fukuoka Prefecture after being delivered from various parts in Kyushu as calves. The meat of Hakata Wagyu cattle, which are raised on grains only, is very soft and tender. The fat is not too rich but tasty on its own.
Nagasaki: “Nagasaki Wagyu” is a general term for Japanese beef cattle breeds produced in Nagasaki Prefecture, which includes numerous remote islands and peninsulas with deeply indented coastlines. All these cattle are raised with painstaking and loving care in an ideal climate relatively cool in summer and relatively warm in winter.
Okinawa:
There are several brands of Wagyu in this prefecture:
A luxury brand of wagyu from Miyako Island, which is known for its clear waters, white-sand beaches, and tropical fruit orchards. Miyako gyu is so rare that it’s sometimes called “phantom” beef.
From Japanese Black cattle raised on Ishigaki Island, which has a temperate climate, rich grasslands, and abundant water. Ishigaki beef is known for its balance of tenderness and sweetness, and was served at the 2000 G8 Summit in Okinawa.
From cattle raised in the Motobu area of Okinawa’s main island. Motobu gyu is fed a unique mix of brewer’s grains and molasses from Orion Beer, which gives it a tender, sweet flavor profile.
Another brand of beef from Okinawa.
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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