Visit Oita

We are proud to introduce Oita Prefecture's brand-name meats. There are meats lovingly raised by producers and jidori (locally raised chicken) created through years of research. These meats are not only tender but also packed with a robust flavor, and all have an unforgettable taste. Which will you choose, beef, pork, or chicken? Since you have come all the way to Oita Prefecture, you should definitely try them all. So, let's set out on our Oita Brand Meat Tour!

”Oita Wagyu” is a high quality beef raised to be especially delicious among Bungo Beef. It is slowly raised for about 30 months in the mountains surrounded by greenery, mild climate, and fertile land. To bring out the flavor of the meat, rice and beer lees are used in the feed. This Wagyu is characterized by sweetness and rich marbling, with a rich flavor but a light aftertaste.

It is perfect not only for yakiniku and steaks, but also for cold shabu-shabu and stir-frying with vegetables. To enhance the sweetness of the meat, it is best served simply with salt or wasabi soy sauce.

In Oita Prefecture, this wagyu can be enjoyed at hotel restaurants, yakiniku restaurants, and course meals at hot spring resorts.

This beef is a crossbreed between Kuroge Wagyu and Holstein, with a good balance of marbling and lean meat, rich aroma, and the original flavor of beef. The secret to its delicious taste is that the beef is raised with love and fed more than 200 kg of feed rice produced in Oita Prefecture every year before shipment.

"Bungo-Komeshiage-Gyu" fraised on special feed is rich in flavor and contains high levels of oleic acid, which is good for one's health. We are committed to recycling-oriented agriculture by utilizing abandoned or difficult-to-cultivate paddy fields to produce rice for feed. This provides safe and reliable food.

There are only a limited number of producers in Bungotakada who raise this rare meat, so you will be lucky if you come across it! Look for it on the menus of restaurants and izakaya (Japanese style pubs) for steaks, hamburgers, grilled meats, and more.

“Kome no megumi” is a brand of pork that is fed a diet containing 10% or more rice for more than 60 days during the later stages of fattening. This pork is rich in "oleic acid". In Oita Prefecture, strict hygiene control is carried out from meat processing to product shipping. In addition, the oleic acid content is also measured.

Oleic acid melts at low temperatures, so the fat melts the moment you put it in your mouth, allowing you to enjoy a smooth texture. It is also sweeter than regular pork and has a mild aroma. If you want to enjoy a large portion, we recommend the tonkatsu set meal at a tonkatsu specialty store. You can also enjoy menus using“Kome no megumi”at cafe restaurants, set meal restaurants, and ramen shops.

The “Oita Kanmuri Jidori” is Oita Prefecture's brand of jidori, a crossbreed of five breeds, including Japan's first crossbreed with the Silkie. In order to compensate for the small size of the Silkie, the Oita Kanna Jidori is crossed with the well-developed White Plymouth Rock, which brings together the characteristics of each breed in terms of flavor, size, and egg-laying ability.

The crossbreeding with the Silkie gives the chicken a robust flavor. It is rich in inosinic acid, a component of chicken flavor, and despite being a locally raised chicken, it is moderately tender and easy to eat. It is also reasonably priced so that it can be enjoyed at home.

It is also delicious as a local dish called “toriten” (chicken tempura), “torimeshi” (rice cooked with seasoned chicken), yakitori (grilled chicken), or abiri-yaki (grilled chicken). We recommend eating at izakaya (Japanese style pubs) and yakitori restaurants, as it is a perfect snack for alcoholic beverages.

”Toyo no Shamo” is carefully raised under thorough production control to prevent stress while taking into consideration heat and cold. They are fed special feed and raised for an average of 165 days before being shipped out at the appropriate time.

The meat inherits 75% of the characteristics of the native species of Shamo, which means that it is lean and has a firm texture. In addition, it has the added richness characteristic of the Shamo, giving it a distinctly delicious flavor. Grilled ”Toyo no Shamo” is delicious simply sprinkled with salt and pepper. We also recommend the “Tataki”, which is cut with the surface lightly seared and the inside nearly rare. It can be enjoyed like sashimi with ponzu (Japanese sauce), wasabi soy sauce, or ginger soy sauce.

As with the  “Oita Kanmuri Jidori” ,it is also very tasty and highly recommended to enjoy it with beer or other alcohol at yakitori restaurants or izakaya (Japanese style pubs).

Oita Prefecture offers a tempting lineup of meats for meat lovers. Beef, pork, and chicken each have different characteristics and can be prepared in different ways to create an endless variety of flavors. Be sure to check out the vegetables and alcoholic beverages that go well with your meat of choice.