和歌山県·郷土料理
Kumano Beef
The moment it enters your mouth, the fat melts away smoothly. The fine marbling dissolves at body temperature, allowing the natural sweetness and umami of the meat to spread gently across your tongue. Because the melting point of the fat is low, it is not heavy, leaving a clean and light aftertaste. The tender fibers release rich flavors with every chew. The roots of Kumano Beef are ancient; it is said to have begun when cattle brought by pilgrims on journeys to Kumano took root in this land. Through repeated selective breeding, it eventually became the pride of Wakayama's Japanese Black Wagyu. With extremely low production volumes, it is a rare breed that seldom makes its way outside the prefecture. Whether in sukiyaki or as a steak—it is a special delicacy that you must experience in Wakayama.
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