We use the rare "Iwate Tankaku Beef" short rib meat.

The simple soy sauce-based seasoning allows you to fully appreciate the rich umami flavor unique to Iwate Tankaku beef and the sweetness of the fat characteristic of the rib cut .

This is a special product that uses as many Iwate Prefecture-produced ingredients as possible, including seasonings!

What is Iwate Tankaku beef?
Approximately 40% of Japanese Shorthorn cattle are raised in Iwate Prefecture, making it the top producer in Japan. "Iwate Shorthorn Beef" is characterized by its rich content of amino acids, which contribute to its umami flavor, and the deliciousness that spreads with every bite. While it is primarily lean meat, the rib cut offers a direct taste of the sweetness of the fat.

Iwate Tankaku cattle are raised using a method called the "summer mountain, winter village" system. In this method, the cattle are grazed in the mountains and fields from spring until mid-autumn, and then brought down to barns in villages during the autumn and winter. This allows them to grow freely in vast pastures and conceive calves through natural mating, emphasizing a natural cycle.