"Miyazaki beef" has won the "No. 1 Japanese beef" for the second time in a row. The "Miyazaki Beef Sukiyaki Supper" was held in March by the Governor of Miyazaki Prefecture and people involved in livestock farming to let them know how delicious it is.

Miyazaki beef is a well-known brand of Japanese beef. Of the Japanese Black beef produced and fattened in Miyazaki Prefecture, this refers to beef with a meat quality grade of 4 or higher. In the 9th tournament (2007) and the 10th tournament (2012) of the "National Wagyu Ability Co-Promotion Society" that decides "the best wagyu in Japan", it won the top spot and achieved the second consecutive victory in Japan.

There are various categories in this tournament, but Miyazaki beef was evaluated for both breeding cattle and beef cattle in the 7th ward (comprehensive evaluation group), and won the top position in 5 of the 9 wards. It seems that it is a big feature that not only beef cattle at the eating stage but also beef cattle at the raising stage were evaluated.

There was a foot-and-mouth disease problem between the 9th and 10th tournaments, and we started from scratch by disposing of the cows that we had carefully raised so far. Livestock officials say they are really happy to be back in Japan in just three years after foot-and-mouth disease. It seems that it is the result of the skills of individual farmers, the teachings of their predecessors, and the efforts of the prefecture as a whole.


At the dinner party, Mr. Toru Kono, a chef from Miyazaki prefecture, wielded his skills. He has honed his skills at famous restaurants around the world, such as studying under Joel Robuchon, a charismatic French culinary world, and is now a "master of the French world" who conducts at the restaurant Mona Lisa.


According to Chef Kono, Miyazaki beef (especially marbled meat) is an "artwork" . Not only the appearance and taste, but also the production process, it is said that it is finished like a work of art. It features umami-rich meat and tasty fat. Among the beef that has been eaten all over the world, Miyazaki beef is said to have the best taste in the world. In fact, there are many fans of Miyazaki beef among overseas cooks.

In order to take advantage of this fatness, it is better to make a 2-3 cm steak without cutting it too thick. It is recommended to bake it lightly and simply season it with salt and pepper. The meat is "stuffed with umami like a sauce", so it's delicious even if you add flavor with garlic or curry powder.

On this day, sukiyaki was served with wine and arranged in the style of Chef Kono so that you could feel the goodness of Japanese food. The fat that melts on your tongue the moment you put it in your mouth is exquisite. It is not defeated by the strong seasoning of sukiyaki. It was a luxurious taste that you can feel the taste of meat as you chew.


Miyazaki Prefecture is also the first municipality in Japan to succeed in mass-producing "caviar," one of the world's three major delicacies. Over the course of 30 years, we have established the technology for complete aquaculture of sturgeon, the “parent” of caviar.

It takes more than 10 years to get caviar, so in recent years he has been focusing on sturgeon cooking so that he can taste the sturgeon itself. It seems that there are shops in Tokyo where you can eat sturgeon dishes, so if you are interested, why not give it a try?


However, neither Miyazaki beef nor sturgeon may have a chance to eat. I would like to eat while grabbing the strong feelings of the farmers if I can meet each other.