Interest
Beef
牛肉
牛肉を主要な具材・素材として用いる料理（食材棚の牛ブランド肉そのものは対象外） ・ 93 items
- Aizu Gyu会津牛Meat ── Wagyufed local rice straw across the temperature swings of the Aizu basin
- Awa Gyu阿波牛Meat ── Wagyupedigreed cattle recognized nationally since the early 1960s
- Awaji Beef淡路ビーフMeat ── Wagyupure Tajima-line cattle chosen for balance rather than marbling alone
- NeckネックMeat ── Beef cutsbeef neck — a hard-working muscle rich in flavor
- SuneスネMeat ── Beef cutsbeef shank — a sinewy cut suited to long, slow simmering
- Bara (Karubi)バラ（カルビ）Meat ── Beef cutsshort rib — the classic cut behind the word karubi
- Biifu ShichuuビーフシチューHome-style ── Yoshoku (Japanese Western-style dishes)Beef stew — beef and root vegetables simmered in a demi-glace-style sauce
- HireヒレMeat ── Beef cutsbeef tenderloin — the leanest, most delicate cut
- Biratori Wagyuびらとり和牛Meat ── Wagyudescended from breeding stock brought from Shimane in 1962
- KainomiカイノミMeat ── Beef cutsbottom flap — a lean cut alongside the flank, near the tenderloin
- Chinjao Roosu青椒肉絲Home-style ── Machi-chuka (Japanese-Chinese diner food)shredded beef and green pepper stir-fried in oyster sauce
- Chiya Gyu千屋牛Meat ── Wagyudescended from one of Japan's oldest documented pedigree lines
- ZabutonザブトンMeat ── Beef cutschuck flap — a marbled cut named for its cushion-like shape
- Kata Rosu肩ロースMeat ── Beef cutschuck roll — a well-exercised, flavorful shoulder roast
- Dote Yakiどて焼きHome-stylebeef tendon slow-simmered in a bank of miso
- Fuchu-yaki府中焼きGriddle & dumplings ── Konamono (flour-based griddle dishes)Hiroshima-style okonomiyaki with ground meat worked into the batter
- GiaraギアラMeat ── Beef cutsabomasum — the fourth stomach, fattier than the others
- HatsuハツMeat ── Beef cutsbeef heart — lean, mild-flavored and low in fat
- Kataかた（肩）Meat ── Beef cutsbeef chuck — a lean cut from the shoulder, often processed
- KobukuroコブクロMeat ── Beef cutsbeef uterus — a very rare, low-fat offal cut
- Mameマメ（腎臓）Meat ── Beef cutsbeef kidney — mild in flavor, named for its bean-like shape
- Gyu Nabe牛鍋Hot pot & soups ── Nabe (hot pot)beef, tofu and greens simmered together from the start in seasoned broth
- RebaレバーMeat ── Beef cutsbeef liver — a mineral-rich organ eaten fresh or seared
- Gyudon牛丼Rice dishes ── Donburi (rice bowls)beef rice bowl
- TanタンMeat ── Beef cutsbeef tongue — grilled thin as the classic "gyutan"
- HachinosuハチノスMeat ── Beef cutshoneycomb tripe — the second stomach's textured lining
- Hakata Wagyu博多和牛Meat ── Wagyucalves bought in from across Kyushu, finished on Fukuoka's own rice straw
- HanbaaguハンバーグHome-style ── Yoshoku (Japanese Western-style dishes)Hamburg steak — a pan-fried patty of ground beef or beef and pork
- HaramiハラミMeat ── Beef cutsoutside skirt — tender, rich offal often mistaken for lean meat
- Hayashi RaisuハヤシライスHome-style ── Yoshoku (Japanese Western-style dishes)Hayashi rice — sliced beef and onion in a demi-glace-style sauce over rice
- Hiroshima Gyu広島牛Meat ── Wagyufinished in the cool climate of Hiroshima's northern Chugoku mountains
- Hitachi Gyu常陸牛Meat ── Wagyudescended from black cattle first kept at a 19th-century domain pasture
- Hohonikuホホニク（頬肉）Meat ── Beef cutsbeef cheek — a hard-working, gelatin-rich muscle
- HorusobaホルそばNoodles ── YakisobaTottori's beef-offal yakisoba fried in a miso tare
- Iga Gyu伊賀牛Meat ── Wagyufattened where a basin's sharp winters and summers once tempered ninja rations
- Imari Gyu伊万里牛Meat ── Wagyushares its Tajima roots with Saga Gyu under a separate name
- Imoni芋煮Hot pot & soups ── Nabe (hot pot)a riverside autumn hot pot of taro and beef simmered together
- Ishigaki Gyu石垣牛Meat ── Wagyugrown in the year-round warmth of Japan's southernmost cattle country
- Iwate Tankaku Wagyuいわて短角和牛Meat ── Wagyua lean, pasture-grazed breed apart from marbled Japanese Black
- Joshu Gyu上州牛Meat ── Wagyua cross of Japanese Black and dairy stock raised on clear mountain water
- JunjunじゅんじゅんHome-stylesukiyaki-style hot pot of beef, chicken, or lake fish
- Kagoshima Kuroushi鹿児島黒牛Meat ── Wagyuraised longest within Japan's leading cattle-producing prefecture
- Kameyama Ramen亀山ラーメンNoodles ── RamenMie's beef-and-triple-miso bowl built on local wheat and mushrooms
- Kamioka Ramen神岡ラーメンNoodles ── RamenHida's beef-bone counterpart to Takayama's chicken-based soy broth
- KatsumeshiかつめしHome-stylebeef cutlet over rice with demi-glace sauce and cabbage
- ShintamaしんたまMeat ── Beef cutsknuckle — a lean, economical round cut
- Miso-dare Gyoza味噌だれ餃子Grilledpan-fried dumplings dipped in a miso-based sauce
- Koshu Gyu甲州牛Meat ── Wagyufed on water drawn from Mt. Fuji and the Southern Alps
- Kudamatsu Gyukotsu Ramen下松牛骨ラーメンNoodles ── Ramenbeef-bone broth with local soy sauce
- Kumamoto Akaushiくまもとあか牛Meat ── WagyuBrown Japanese cattle pastured on the Aso caldera's grasslands
- Kumano Gyu熊野牛Meat ── Wagyunamed in 1984 for a region that once kept cattle as farm labor
- Kure no Nikujaga呉の肉じゃがHome-stylemeat-and-potato stew tied to the Imperial Navy's mess
- Kushikatsu串カツFried ── Fried dishesskewered and deep-fried cutlet
- Kyoto Niku京都肉Meat ── Wagyurecorded as Tanba Gyu in a 14th-century guide to Japan's noted cattle
- Marucho小腸（マルチョウ）Meat ── Beef cutssmall intestine, nicknamed "marucho"
- Mikawa Gyu三河牛Meat ── Wagyuone of Japan's oldest beef-cattle regions, tracing to Edo-era pack cattle
- MinoミノMeat ── Beef cutsmino (rumen) — the first stomach, prized for its firm bite
- Nagasaki Wagyu長崎和牛Meat ── Wagyuraised where sea breezes cross a coastline of peninsulas and islands
- Niku Udon肉うどんNoodles ── Udonkake udon topped with sweet-and-savory simmered beef
- Niku-zushi肉寿司Rice dishes ── Sushiseared beef or horse laid over vinegared rice, sushi's meat turn
- Nikudofu肉豆腐Home-stylebeef and tofu simmered sukiyaki-style with Kujo green onion
- NikutenにくてんGriddle & dumplings ── Konamono (flour-based griddle dishes)a fold-in-half okonomiyaki topped with sweet-simmered beef tendon
- Noto Gyu能登牛Meat ── Wagyubred from three Tajima sires brought to the peninsula in 1892
- Olive Gyuオリーブ牛Meat ── Wagyufinished on the pressed leftovers of olive-oil production
- Omi Gyu no Misozuke近江牛の味噌漬Fermented & preservedOmi beef cured in white miso before grilling
- TailテールMeat ── Beef cutsoxtail — simmered long for its gelatin-rich broth
- Rib RoastリブロースMeat ── Beef cutsribeye roll — the marbled roast just behind the loin
- RumpランプMeat ── Beef cutsa lean, delicate cut near the hip
- SagariサガリMeat ── Beef cutshanging tender — harami's less common inner-diaphragm twin
- Sanuki Gyu讃岐牛Meat ── Wagyuone of Japan's earliest fattening regions for Japanese Black, from 1882
- Remon SutekiレモンステーキGrilledSasebo lemon steak — thin-sliced beef seared and finished with a lemon-soy sauce
- SenmaiセンマイMeat ── Beef cutsbook tripe — the third stomach's many thin folds
- Shabu-shabuしゃぶしゃぶHot pot & soups ── Nabe (hot pot)paper-thin beef swished through hot broth and dipped in sauce
- Shimacho大腸（シマチョウ）Meat ── Beef cutslarge intestine, nicknamed "shimacho"
- Shimane Wagyuしまね和牛Meat ── Wagyuisland-prefecture cattle known for fine marbling and a clean finish
- Shinshu Premium Gyu信州プレミアム牛Meat ── Wagyugraded on oleic-acid content rather than marbling alone
- Shiraoi Gyu白老牛Meat ── Wagyuraised on wheat, okara, and brewer's byproducts by the Pacific coast
- SirloinサーロインMeat ── Beef cutsthe standard-bearer of Japanese steak cuts
- Sukiyakiすき焼きHot pot & soups ── Nabe (hot pot)thin-sliced beef simmered in sweetened soy sauce with vegetables
- Sukiyaki (Kansai-fu)すき焼き（関西風）Hot pot & soups ── Nabe (hot pot)Sukiyaki, Kansai style — beef grilled in the pot, then seasoned with sugar and soy sauce
- Sukiyaki (Kanto-fu)すき焼き（関東風）Hot pot & soups ── Nabe (hot pot)Sukiyaki, Kanto style — beef simmered in a sweet soy broth made ahead
- Tanindon他人丼Rice dishes ── Donburi (rice bowls)beef or pork and egg rice bowl
- Tochigi Wagyuとちぎ和牛Meat ── Wagyufattened for around 30 months on local rice and rice straw
- Tokachi Wagyu十勝和牛Meat ── WagyuHokkaido's rangeland wagyu, calved and finished across the Tokachi plain
- MisujiミスジMeat ── Beef cutstop blade — a rare cut from inside the shoulder blade
- IchiboイチボMeat ── Beef cutstop sirloin cap (H-bone) — sirloin-like flavor from the leg
- Tosa Akaushi土佐あかうしMeat ── WagyuKochi's own line of Brown Japanese cattle, bred nowhere else
- Tottori Wagyu鳥取和牛Meat ── Wagyumeasured for oleic acid since 2011, following a champion sire's line
- TomosankakuトモサンカクMeat ── Beef cutstri-tip — prized second only to the tenderloin for tenderness
- Ushi Jiru牛汁Hot pot & soupsa rare beef soup in pork country, paired with island carrot
- Wakasa Gyu若狭牛Meat ── Wagyua bloodline from a region once known for ox-drawn carts
- Yamagata Gyu山形牛Meat ── Wagyuthe prefecture-wide umbrella brand behind Yonezawa Gyu
- Yamato Gyu大和牛Meat ── Wagyuanother cattle brand traced to the same 14th-century record