Shimane Wagyu Beef: Local Food Guide (Shimane)

Shimane has long been known as a producer of fine wagyu, raising many cattle whose bloodlines laid the foundation for prized brands across Japan. Carefully fattened amid the rich nature and clear water of the mountains around Okuizumo, Shimane wagyu boasts fine marbling and a melting savor. Within the prefecture there are several regional brands.

Highlights

The Okuizumo area is a land where cattle raising took root along with the history of tatara ironmaking. In old times oxen and horses were vital for transporting materials used in ironmaking, and that tradition laid the groundwork for raising fine wagyu. It is also said that in the Edo period the Matsue domain encouraged cattle production. The prefecture has regional brands such as Okuizumo Wagyu, Izumo Wagyu, Oki Beef, and Iwami Wagyu, and at the 2022 National Wagyu Ability Exposition, Shimane cattle achieved excellent results. Enjoyed as sukiyaki or shabu-shabu, the sweetness of fine fat and the savor of the meat spread gently. Its versatility across dishes such as steak and seared sushi is also an appeal.

Seasonal Enjoyment

Shimane wagyu can be enjoyed year-round, but in the cold season warm sukiyaki and shabu-shabu taste especially good. In summer, enjoying it lightly seared or in dishes that highlight the lean meat is also recommended. Paired with fresh local vegetables, you can fully savor the bounty of Shimane.

Access and Basic Information

Shimane wagyu can be enjoyed at yakiniku restaurants, restaurants, and butcher shops throughout the prefecture. The Okuizumo area is accessible via the JR Kisuki Line and others, and roadside stations and direct-sales outlets sometimes sell locally raised beef. It is also served at restaurants in Matsue and Izumo, making it a specialty easy to work into your travel meals.

One Piece of Advice

Well-marbled Shimane wagyu is best cooked just briefly, which draws out the sweetness of the fat to the fullest. For sukiyaki, dip it in egg for a mellow finish; for shabu-shabu, enjoy it refreshingly with ponzu. Comparing different cuts is a pleasure too.

Practical Travel Notes

• "Shimane wagyu" is a collective name for the prefecture's Japanese Black cattle, an assembly of regional brands such as Okuizumo Wagyu, Izumo Wagyu, Oki Beef, and Iwami Wagyu. Comparing them by region can be fun.
• Some brands such as Oki Beef are rare with limited supply, so if you want to be sure to try one, it is reassuring to look up handling shops in advance.
• Okuizumo is a land where cattle raising took root along with the history of tatara ironmaking. Together with the scenery of terraced rice fields and valleys, you can savor food and history on your trip.
• It is also served at yakiniku restaurants and restaurants in central Matsue and Izumo, making it a specialty easy to work in between sightseeing.
• Roadside stations and direct-sales outlets sometimes sell locally raised cuts. Enjoying them at home as sukiyaki or shabu-shabu is also recommended.