Unexpected Facts About Meat Dishes
Japanese dishes like yakiniku and sukiyaki are now known globally as popular meat dishes. However, meat consumption was prohibited in Japan for over 1200 years. Additionally, Wagyu beef used in these dishes holds a special status, and only four types of cattle can claim this prestigious label.
1200 Years Without Meat in Japan
The history of meat consumption in Japan was heavily influenced by Buddhism, which long prohibited the consumption of meat. This ban began in 675 AD when Emperor Tenmu prohibited the consumption of cattle, horses, dogs, monkeys, and chickens. This prohibition lasted about 1200 years, until it was lifted in 1871, the fourth year of the Meiji era. Even after the ban was lifted, it took time for meat dishes to permeate Japanese food culture. As Western influences introduced Western-style food during the Meiji era, meat dishes gradually became more common in households. During the Taisho era, popular meat dishes such as tonkatsu, curry, and croquettes emerged. Post-war, influenced by American culture, meat consumption rapidly spread, and today, Japan’s unique meat dishes like yakiniku and sukiyaki draw global attention.
Is all Japanese-bred cattle Wagyu?
It’s a common misconception that all cattle bred in Japan are called Wagyu. In fact, “domestic cattle” refers to cattle bred in Japan, and Wagyu refers specifically to four distinct breeds within this category. Domestic cattle include breeds like Holstein, used for dairy, and crossbreeds of Wagyu and dairy cattle, usually offered at more affordable prices than Wagyu.
The four types of Wagyu are:
Japanese Black
This breed is representative of Japan and is known for its fine marbling. Originally, the Tajima cattle, which were not large, were selectively bred to become the predominant type of large-bodied Japanese Black cattle, making up about 90% of Wagyu. Famous brands include Matsusaka, Yonezawa, Tajima, Omi, and Maezawa beef.
Japanese Brown
Originating from a Korean breed crossed with foreign meat breeds, this type is well-suited to grazing in areas like Kumamoto’s Aso and Kochi Prefecture. The Kumamoto and Kochi Japanese Brown have different strains but are classified under the same type. Notable brands include Kumamoto Red, Tosa Red, and Sudachi beef.
Japanese Polled
Raised in northern Iwate and Hokkaido, this breed has recently become known for its delicious lean meat. It was developed by crossing local draft cattle with foreign Shorthorn breeds. Brands include Iwate Polled and Erimo Polled beef.
Japanese Shorthorn
Primarily raised in Yamaguchi Prefecture, this breed was developed by crossing Japanese Black with Aberdeen Angus, resulting in a hornless variety. However, it is very rare, with only about 200 animals as of 2012, and it is marketed simply as “hornless Wagyu” without specific brand names.
The Taste Journey of Grilled Meat
Yakiniku involves grilling meat and vegetables on a mesh over charcoal or gas. The grilled meat is typically dipped in a sauce made from soy sauce, sake, sugar, fruits, garlic, and sesame. Seasonings like salt, lemon, and pepper may also be sprinkled on the meat. While beef is the primary meat used, pork and chicken are also popular. Different cuts of meat offer distinct flavors and textures, and some key types include:
Loin
From the back of the cow, stretching from shoulder to waist, loin is known for its sweet fat and tenderness, making it a favorite cut.
Tenderloin
Located inside the pelvis, this lean meat sees little movement, making it very tender with minimal fat. It’s a premium cut due to its small yield from each cow.
Boneless Short Rib
Located around the rib bones, this cut is somewhat tough but favored for its fat content, making it overall tender and tasty. In Japan, the bones are typically removed before serving.
Outside Skirt
Found along the diaphragm, skirt steak looks and feels like lean meat but is classified as offal. It remains tender even when cooked, providing a soft texture.
Sirloin
Part of the loin, located next to the tenderloin, sirloin features a good balance of fat and meat flavor. It is used not only for yakiniku but also for steaks and sukiyaki.
Gyutan (Beef Tongue)
Referring to the tongue of the cow, Gyutan is famous as a specialty in Sendai, Tohoku region. It has little fat but is known for its unique texture and flavor, and is served not just as yakiniku but also as steak.
Liver
Liver refers to the organ rich in vitamin A and iron, offering high nutritional value. Previously served raw at yakiniku restaurants, it is now prohibited by law.
Horumon (Offal)
Horumon includes various internal organs, with the name derived from the Osaka dialect for “discarded parts.” Popular offal pieces like large and small intestines are enjoyed for their unique textures and flavors in yakiniku.
The Culinary Journey of Yakitori
Yakitori is a popular Japanese dish where bite-sized pieces of chicken are skewered and grilled over gas or charcoal. This dish is a favorite at izakayas and festival food stalls due to its convenience and delicious taste. It is commonly eaten with a sweet and spicy sauce made from soy sauce, mirin, and sugar, but it can also be enjoyed simply seasoned with salt to appreciate the natural flavors of the chicken. Spices like sansho pepper, chili, and black pepper are sometimes used. The flavor varies depending on the part of the chicken used, so let’s introduce some typical yakitori varieties:
Thigh Yakitori
This common type of yakitori uses thigh or breast meat. It is typically grilled with a sweet and spicy sauce made from soy sauce, mirin, and sugar, although a salt-seasoned version is also popular for those who prefer the natural taste of the meat.
Gizzard
Gizzard is part of the chicken’s digestive system, made up of thick muscular walls. It has a role in crushing food, featuring a low fat content and a chewy texture.
Liver
Chicken liver is rich in vitamin A and iron, making it a highly nutritious part of the chicken with a uniquely soft texture.
Heart
The heart is rich in vitamin A and contains moderate fat. It is muscular and less gamey, making it an easy part to enjoy.
Skin
Skewered and grilled chicken skin from around the neck area. It is mostly fat, making it high in calories but also rich in collagen, which gives it a soft texture.
Negima
Negima is skewered chicken thigh meat and green onions grilled together. The mild flavor of the thigh meat and the texture of the onions complement each other, offering a rich taste.
The Culinary Journey of Meat Donburi
Topping cooked meat over rice, known as “Donburi,” is served at many major beef bowl chain restaurants, offering a variety of menus. Its convenience, low cost, and satisfying portion have made meat-topped donburi widely popular.
Beef Bowl
A beef bowl consists of thinly sliced beef and onions simmered in a sweet and spicy soy-based sauce and served over rice. It was invented in 1899 by Eikichi Matsuda, the founder of the major beef bowl chain “Yoshinoya.” Since 1973, with Yoshinoya’s nationwide expansion, the popularity of beef bowls has grown, becoming a staple fast food for the masses. Not only “Yoshinoya,” but other major chains like “Sukiya” and “Matsuya” also offer their unique flavors of beef bowls.
Yakiniku Bowl
A yakiniku bowl refers to grilled meat served over rice. This menu item is available at supermarkets, convenience stores, and major beef bowl chains.
Katsudon
Katsudon consists of a breaded and fried pork cutlet, known as “tonkatsu,” cooked with beaten eggs and served over rice. Typically, tonkatsu is eaten with Worcestershire sauce, but in the Nagoya region of Aichi Prefecture in the central part of Japan, there is a tradition of eating it with miso sauce.
Pork Bowl
The pork bowl originated as a local dish in Obihiro, Hokkaido, in 1933. It consists of pork seasoned sweet and spicy with sugar and soy sauce and served over rice. The pork bowls offered by national chains are different; they usually include thinly sliced pork and onions simmered in soy sauce, sugar, mirin, and sake, differing from Hokkaido’s traditional version.
Oyakodon
Oyakodon consists of chicken and eggs cooked in soy sauce, sugar, and mirin, then served over rice. The name “Oyakodon” translates to “parent-and-child bowl,” referring to the use of chicken (parent) and eggs (child) together.
Yakitori Bowl
A yakitori bowl consists of bite-sized chicken pieces skewered and grilled over an open flame, seasoned with salt, soy sauce, mirin, sugar, and sake, and served over rice. This dish is available at supermarkets, convenience stores, and major beef bowl chains.
