The quality you have always been searching for.
What is “Nagasaki Wagyu”?
“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.
Nagasaki and the Roots of Wagyu Cattle
The presence of Wagyu cattle in Nagasaki dates back to the Yayoi Era, 2,200–2,300 years ago, as evidenced by cattle bones and teeth excavated from the remains in Nagasaki. The illustrated book Kokugyu Juzu, written at the end of Kamakura Era (approx. 1185–1333)to explain Japanese cattle breeds, shows that two areas in present-day Nagasaki were among Japan’s ten largest cattle producers (Chikushi-gyu originally produced in the Iki area and Mikuriya-gyu produced in the Hirato area).
Due to its geographical proximity, Nagasaki Prefecture has long had close contact with the Korean Peninsula. One theory has it that Korean cattle were brought from the peninsula through some islands to Nagasaki from the medieval to modern period of Japan. It is therefore thought that Wagyu cattle have their origin in Nagasaki.
Secrets to the deliciousness and health-promoting benefits of Nagasaki Wagyu
Nagasaki Wagyu beef features an exquisite balance of red meat that has umami unique to beef and fat that has a mild taste. The secrets to the ultimate deliciousness of the beef are its soft texture and juicy fat that melts smoothly in your mouth. You should choose how it is prepared and cooked to fully enjoy the umami of the beef. Thick cut beef is perfect for simple dishes, such as steaks, while thin sliced beef is suitable for hot pot dishes such as shabu-shabu and sukiyaki.
In terms of health-promoting benefits, beef contains a variety of nutrients, such as oleic acid that helps prevent atherosclerosis and reduce LDL cholesterol, tryptophan that is effective in activating your brain, leucine that stimulates muscle growth and carnitine that enhances fat-burning.
Nagasaki Wagyu’s premium quality
The National Competitive Exhibition of Wagyu (Zenkoku Wagyu Noryoku Kyoshinkai), known as the Wagyu Olympics, is an event held every five years where breeders of Wagyu from all over Japan to compete for recognition and fame. About 500 head of good quality Wagyu cattle are showcased at this event. At the 10th event held in Nagasaki in 2012, Nagasaki Wagyu was recognized as the best quality breed for meat in various aspects such as the degree of marbling and won the Prime Minister’s Award (top prize) in the category of best beef cattle. At the 11th event in 2017, Nagasaki Wagyu won the special prize for its excellent form of marbling. Having received awards at these two consecutive events, Nagasaki Wagyu cattle are proven to be of excellent quality.
Wagyu production in Nagasaki Prefecture
Nagasaki Prefecture has long been one of the leading beef cattle producers in Japan. Calves are raised mainly on isolated islands and Kenhoku area and beef cattle are produced chiefly on the mainland of Nagasaki. “Nagasaki Wagyu” refers to Japanese beef cattle breeds produced in Nagasaki Prefecture. As of 2017, a total of 2,640 cattle farmers were raising 77,000 head (including beef cattle and breeding cattle). Nagasaki Wagyu cattle are produced by mating excellent breeding cows with Japan’s top-level bulls in terms of marbling and the ability to gain weight.