Our specialty products
Premium offerings born of Fukushima Pride
Fukushima Prefecture covers a vast area that is made up of three regions, each with their its own distinctive features. The produce and livestock that come out of our different natural environments offer a wealth of delicious variety to discover. Among them are eleven specialty products with some of the highest yields in Japan--the foods that serve as “the signature of Fukushima”. So dive in and discover the amazing flavors that come from our farms, forests, and fisheries--cultivated with pride of local Fukushima producers.
What makes it so special?
Fukushima beef is raised by ranchers dedicated to producing quality meat with painstaking care. The combination of their TLC and the gorgeous natural surroundings results in meat that is vibrant in color and rich in flavor. Premium marbling and a tender consistency has inspired people to call Fukushima-gyu a “meat masterpiece”.
Selecting the perfect
Select cuts that are bright red in color with very little darkening. You want the meat to have a fine texture and no leaching. The marbling should be aesthetically pleasing and a bright milky white. The more contrast the better.
Storage and preparation
Make sure you are using the best cut of meat for the dish you are preparing. Shoulder roasts are a signature Fukushima beef cut in that they have a fine texture and plenty of marbling. They’re best sliced thin for sukiyaki or grilling. Sirloin cuts also have a fine texture and marbling that is rich in umami flavors, so they make great steaks.
Rolled Fukushima beef sukiyaki
Fukushima beef steak cucumber rolls
Veggie rolls wrapped in seared Fukushima beef
※Links take you to recipes on the official Fukushima Prefecture Cookpad website, Hara Kucchi-na Fukushima.