Murakami Gyu the Finely Marbled Brand Beef

Murakami beef is a brand of cattle that only Japanese Black cattle raised in Murakami City, Sekikawa Village and Tainai City in Niigata Prefecture may be called, and only when their carcass grade is A-4 or B-4 or higher. (Japanese Black cattle raised within Niigata Prefecture with a grade of A-3 or B-3 or higher are called "Niigata Wagyu.") Amid rich nature, pure water and a climate of sharp temperature swings, producers fatten the cattle with great care, and the result is fine marbling and tender meat.

Highlights

The appeal of Murakami beef is the melting texture and the refined sweetness of the fat that spreads across the palate. In sukiyaki, the marbling pairs beautifully with the sweet broth, while grilled or as steak the natural umami of the meat comes through in full. Local butchers and specialty shops let you enjoy the differences among cuts. A plate savored amid the charming castle town streets becomes a fine travel memory.

Enjoying the Seasons

In winter, when a warm hot pot is welcome, sukiyaki or shabu shabu is exceptional. In summer, grilled or lightly seared for a lighter feel is also recommended. Regardless of season, it is cherished as a special dish for gifts and celebrations. In winter Murakami other specialties such as salted salmon are also in season, so there is the pleasure of enjoying them together.

Two Years on Koshihikari Rice Straw

What supports the flavor of Murakami beef is time and feed. According to information published by Murakami City, Murakami beef cattle are given plenty of Koshihikari rice straw and dried grass, and are fattened over a period of about two years. The fine rice straw that only the rice country of Niigata can provide goes directly into the cattle's feed. Raised freely amid nature of purple mountains and clear waters, this premium wagyu is vividly colored and full of flavor, and the city's introduction describes it as "a Japanese Black beef with a difference," singling out the sirloin steak as exquisite. Once you know that behind the brand name lies a cycle linking the region's rice farming and its livestock raising, the plate in front of you starts to look a little different.

A Record of Being Judged the Best in Japan

Murakami beef is also a brand that has earned high evaluations at nationwide competitions. According to the guidance of the Murakami City Tourist Association, it received the Honor Prize at the National Beef Cattle Carcass Competition in fiscal 1996 (Heisei 8) and fiscal 2003 (Heisei 15), and the Grand Prize at the Zen-Noh Beef Carcass Competition in fiscal 2000 (Heisei 12) and fiscal 2002 (Heisei 14). These results have come from the accumulated work of producers in the limited area of Murakami City, Sekikawa Village and Tainai City, who have raised their cattle with fine attention while refining their use of roughage. The association lists the characteristics of Murakami beef as abundant marbling and a sweet, melting flavor.

Variations in How to Enjoy It

The Murakami City Tourist Association introduces ways of eating it such as steak, sukiyaki and shabu shabu. For steak, not overcooking it and leaving a faint blush of red at the center brings out the best of the marbling. For sukiyaki, dip it briefly in the sweet broth and lift it out, then coat it in beaten egg. For shabu shabu, take it out as soon as the color changes in the hot water — in every case, the shared tip is "do not overcook it." Starting with a single slice seasoned only with salt and wasabi is also perfectly suited to confirming the quality of the ingredient.

A Plate Savored with All Five Senses

The raw meat brought to your table shows a fine white web running through vivid red, returning a silken sheen under the light. The instant it touches the iron plate, a short sizzle rises together with the sweet aroma of the fat. Lift it with your chopsticks and it is so tender that it bends supplely. Put it in your mouth and the fat slowly loosens at body temperature, spreading a sensation of melting before you even chew. What remains afterward is a clear sweetness with no heaviness. Savored amid the calm streets of the castle town of Murakami, it should become a meal you remember.

Tips for Photographs

If you want to capture the beauty of the marbling, the raw meat is the greatest showpiece. Placing it on a wooden board or a black dish rather than a white plate makes the contrast of red and white stand out. Rather than lighting it from directly above, letting light fall at an angle from a window brings out the sheen of the fat. When photographing the cooked result, the trick is to shoot slightly against the light so the steam is visible. For a sukiyaki pot, bringing a little of the yellow of the egg and the green of the shungiku into the frame tightens the whole image. Flash flattens the texture of the meat, so choose a bright seat inside the restaurant and make use of natural or indirect light. And do not forget to be considerate so that other customers are not caught in your shots.

Access and Basic Information

It can be enjoyed at specialty shops and restaurants around Murakami City. Murakami Station on the JR Uetsu Main Line serves as a base, letting you enjoy both food and a stroll through the charming castle town. Butchers sell cuts for sukiyaki, steak, and other uses, suitable for souvenirs or home cooking.

Practical Travel Notes

Because Murakami beef is a brand of beef, steak and sukiyaki tend to be priced higher than other meat dishes, though some shops offer lunch courses or rice bowls at more approachable prices. Reserving a spot at popular specialty shops is reassuring, and contacting them ahead is recommended for dinner or private rooms. When buying at a butcher, checking on cold packing and shipping options makes taking it home safer.

A Quick Tip

To savor the sweetness of the marbling, first try it simply with salt or wasabi. You can feel the fine quality of the ingredient just as it is. With sukiyaki, dipping a quickly cooked slice into a soft egg brings out the sweetness of the fat even more.

Souvenir and Takeaway Hints

Niigata's brand wagyu is raised in a land blessed with rich nature and pure water, and takes pride in fine marbling, tender meat and a refined sweetness of fat. Wagyu raised in Murakami and in the mountain valleys of the northern part of the prefecture is well known, and the standard ways to enjoy it are sukiyaki, steak and grilled beef. Fresh cuts and processed products such as shigureni are available at souvenir shops and by mail order; fresh meat needs refrigeration or freezing, so take care with cold packing. Savoring this umami-rich brand wagyu at a specialty shop or restaurant in Niigata is recommended.

Sources of Information

This article is compiled from tourism information for Niigata Prefecture and information published by each shop. Prices, menus and seasons may change, so please check the official information of each shop for details.

Sightseeing Checklist

• Budget guide: Fresh cuts and processed products span a wide range; a course at a specialty shop is a special meal
• Where to eat it: Specialty shops and restaurants in Murakami and around the prefecture
• Recommended time of day: Both lunch and dinner. Reservations are reassuring at popular shops
• Avoiding crowds: Reservations are recommended at well-known restaurants
• Enjoy together with: Sukiyaki and steak, Niigata local sake, and the rural hills of the northern prefecture

Practical Information

• Definition and certification standard: Among Japanese Black cattle raised in Murakami City, Sekikawa Village and Tainai City in Niigata Prefecture, those with a carcass grade of A-4 or B-4 or higher are "Murakami beef." Japanese Black cattle raised within Niigata Prefecture with a grade of A-3 or B-3 or higher are called "Niigata Wagyu."
• Main areas where it is served: Besides specialty shops, restaurants and butchers around Murakami City, it can also be enjoyed at restaurants throughout Niigata Prefecture.
• Access base: Murakami Station on the JR Uetsu Main Line. It can be enjoyed together with a stroll through the castle town streets.
• Taking it home: Fresh cuts require refrigeration or freezing. Please check with the shop before purchase about cold packing and whether shipping is available.
• Note: Since July 2012 (Heisei 24), the sale and serving of beef liver for raw consumption has been prohibited under the Food Sanitation Act. Beef liver must be heated to 63°C at the center for 30 minutes or more, or to 75°C for 1 minute or more. Insufficiently heated beef and beef liver can cause severe food poisoning from enterohemorrhagic E. coli, so children and the elderly in particular should eat only thoroughly cooked meat.

*Business hours and prices of individual shops differ by establishment.*

(Sources: Murakami City Tourist Association official website; Ministry of Health, Labour and Welfare, "Please Stop Eating Beef Liver Raw (Raw Liver, etc.)")

Practical Information for Your Visit

• Definition and certification standards: "Murakami beef" is Japanese Black beef raised in Murakami City, Sekikawa Village or Tainai City in Niigata Prefecture that is graded A-4 or B-4 or higher for its carcass. Japanese Black beef raised anywhere in Niigata Prefecture and graded A-3 or B-3 or higher is called "Niigata wagyu".
• Where it is mainly served: Specialist restaurants, eateries and butcher shops around Murakami City, as well as restaurants elsewhere in Niigata Prefecture.
• Access hub: Murakami Station on the JR Uetsu Line. It goes well with a stroll through the streets of the castle town.
• Taking meat home: Fresh cuts of meat must be kept refrigerated or frozen. Ask the shop before buying whether they can pack it with coolant or arrange delivery.
• Points to note: Since July 2012 (Heisei 24), selling or serving beef liver for raw consumption has been prohibited under the Food Sanitation Act. Beef liver must be heated to 63°C for at least 30 minutes or to 75°C for at least 1 minute all the way through to the centre. Undercooked beef and beef liver can cause severe food poisoning from enterohaemorrhagic E. coli, so children and the elderly in particular should eat only thoroughly cooked meat.

*Opening hours and prices vary from shop to shop.

(Sources: Murakami City Tourism Association official website, and the Ministry of Health, Labour and Welfare's "Please stop eating beef liver raw ('reba-sashi' etc.)")