Maezawa Beef

Raised in Maezawa in the city of Oshu in Iwate Prefecture, Maezawa beef is one of Japans finest black wagyu. Its greatest features are the fine, delicate marbling and a tenderness that seems to melt the instant it touches your tongue. Nurtured with great care by producers amid the abundant water and greenery of the Oshu countryside, its quality continues to captivate countless people.

Highlights

The true value of Maezawa beef lies in the refined sweetness of its fat and its delicate texture on the tongue. Savored as a steak, the surface turns fragrant while the inside stays moist, and the savory depth spreads with every bite. In sukiyaki or shabu shabu, the thinly sliced beef unfurls softly in the broth, and its mellow sweetness stands out. Grilled over charcoal it is equally superb, and part of the appeal is enjoying the different faces it shows with each cooking method.

Enjoying the Seasons

Maezawa beef can be enjoyed all year, but in the cold season a warm sukiyaki or shabu shabu satisfies both body and soul. A hot pot meal enjoyed in wintry Oshu is sure to become a special memory. In warmer months, a light steak or a chilled shabu style dish is also recommended. Choosing your cooking method to match the season of your trip is a pleasure of its own.

Access and Basic Information

Around the city of Oshu you will find specialty shops and restaurants that serve Maezawa beef. Many are accessible from Mizusawaesashi Station on the Tohoku Shinkansen, making it well worth visiting as a travel destination. Popular places can fill up with reservations, so checking ahead lets you enjoy it with peace of mind.

A Quick Tip

Fine Maezawa beef shows its best with simple seasoning. For a steak, first try it with salt or wasabi to enjoy the natural sweetness of the meat itself. Because the fat is rich, take just a little care not to overeat. Savoring it slowly and enjoying the lingering aftertaste is the way to go.