京都府·特産品
Kameoka Beef
Kameoka Beef is Japanese Black Wagyu raised in the 'City of Mist,' Kameoka. The deep mist and significant temperature fluctuations, reaching up to 35 degrees Celsius between day and night, tighten the texture of the meat. The Kameoka style involves a slow maturation process, fattening the cattle for two months to half a year longer than usual. Only those selected from Japanese Black cattle raised within the city for over 14 months and approved by the Promotion Council can bear the name 'Kameoka Beef.' The beautiful marbling ensures that the meat remains tender and does not become tough even when grilled. It features a gentle sweetness and a clean, glossy fat. Despite being rich and flavorful, it is not heavy and melts in your mouth. One bite conveys the refined quality of meat raised with pure water and air.
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