Olive Beef: A Local Food Guide for Visitors (Kagawa)

Olive beef is a premium brand of Sanuki wagyu, Kagawa black cattle finished on olive pulp added to their feed before shipping. An effort that began on Shodoshima Island spread across the prefecture and was announced as a brand in 2011. It is known for mellow sweetness and melting fat.

Highlights

Compounds in the olives are said to benefit the meat, producing sweet, richly flavored fat. Its true worth shows in dishes that showcase the ingredient, such as steak, sukiyaki, and seared sushi.

Enjoying the Seasons

For lighter summer eating, try it as tataki or seared, while in winter sukiyaki and shabu shabu warm you up. Tasting it on Shodoshima, the island of olives, ties the flavor to the scenery.

Access and Basic Information

Production centers on the Shodoshima area. You can cross to the island by ferry from Takamatsu Port, Shin Okayama Port, and others, and it is served at island restaurants and roadside stations. Restaurants, butchers, and mail order in Takamatsu also let you buy or eat it, so you can choose a spot to suit your itinerary. As a brand beef, it is on the pricier side, with steak or sukiyaki running a few thousand yen as a guide.

Practical Travel Notes

• Ferries to Shodoshima run on limited schedules, so check the round trip times first and build your meal into the plan.
• At serving shops, steak and shabu shabu that highlight the sweetness of the lean meat are popular, and the quality satisfies even in small portions.
• If you eat it on the island, working it into lunch leaves room for afternoon sightseeing and ferry timing.
• For souvenirs, some shops handle processed products and bento in addition to fresh cuts, giving easy to carry options.

A Quick Tip

The fine fat satisfies even in small servings. Cook it lightly toward rare so the sweetness stands out. Popular shops and island restaurants may open only for lunch, so checking hours in advance is the sure move.

Practical Information for Your Visit

• How the brand developed: The producers' brand Shodoshima Olive Beef was created by three farms in May 2010, and in March 2011 it expanded into the prefectural brand Olive Beef. The designated retailer system began in February 2012, at the same time as the founding of the Sanuki Beef and Olive Beef Promotion Association.
• Where it is actually raised: There are 39 designated producers, spread not only across Shozu District but all over the prefecture, in places such as Takamatsu City, Marugame City, Kanonji City, Mitoyo City and Sanuki City. Shipments came to 3,123 head in Reiwa 7 (they were 550 head in Heisei 23).
• How to find a restaurant: The official website lists designated restaurants, designated retailers and designated producers by municipality, and you can also find designated restaurants in Tokyo and Osaka.
• Points to note: The method of making the olive feed was patented in February 2018. To be sure of the real thing, it is safest to choose from the designated registered establishments on the official lists.

* Opening hours and prices vary from shop to shop.

(Sources: the official Olive Beef website (Sanuki Beef and Olive Beef Promotion Association, a general incorporated association), its history and shipment figures, the list of designated restaurants and the list of designated producers)

Information Sources

This article is compiled from Kagawa Prefecture's tourism guidance and information published by each establishment. Prices, menus and seasons can change, so please check the official information of each establishment for details.

Sightseeing Checklist

• Approximate budget: Cuts of meat and processed products cover a wide range. A course at a specialist restaurant is a meal for a special occasion
• Where to eat it: Yakiniku restaurants, restaurants and butchers within Kagawa Prefecture
• Best time of day: Both lunch and dinner. Booking is the safe option at popular restaurants
• Beating the crowds: Reservations are recommended at the famous restaurants
• Enjoy it together with: Olive hamachi yellowtail, the olive groves of Shodoshima, and the local sake of Sanuki