Shizuoka's food cultureKnow

Located just south of Mount Fuji, it is in the areas of Numazu City, Fuji City, Susono City, and Nagaizumi Town.3City1Mount Ashitaka straddles the town. "Ashitaka Beef" is raised with great care around the foot of this vast mountain. It continues to attract many people with its excellent quality and flavor.45We visited the farmers who have been raising Ashitaka beef for over 20 years, a butcher shop in Nagaizumi Town that is an authorized dealer, and a restaurant in Gotemba City, and went on a journey around Shizuoka's proud brand beef.

From the center of Numazu City, head south along Suruga Bay to the Nishiura district, home to the premium mandarin orange "Jutaro." The calm Suruga Bay stretches out before you, with Mount Ashitaka and the imposing Mount Fuji in the background. This area, embraced by the sea and mountains, offers scenery that can be called "the treasure of Shizuoka," gently embracing daily life.

We arrived at Yamadai Farm Co., Ltd., which is surrounded by mandarin orange orchards. In the clean cowshed, the cows are relaxing and enjoying the sea breeze.

What is surprising is that there is almost no smell typical of a cowshed. Yasuhide Okawa, the second-generation owner, is thorough in creating a good environment, such as changing the sawdust once a week.45The founder, Yoshimi, and his son started raising cattle over 10 years ago, and they have been running the farm for about120We raise Ashitaka cattle.

I studied animal husbandry in high school.JAYasuhide has worked on the front lines of agriculture as a staff member. Through his on-site experience, he has acquired many specialized skills, including qualifications as a hoof trimmer (who trims cow's toenails), a license to roll straw, and even a livestock artificial inseminator (who gives life to animals).

 In fact, among the cows in the barn9Most of them are female. Yasuhide doesn't miss even the slightest change in each animal.

"I can tell when the cows are in heat, when they start to get restless. During this time, they become aggressive and are more susceptible to injury. That's why I can keep a close eye on them in advance."

 Yasuhide's voice is incredibly calm as he speaks.

 However, it is not enough to just make the cattle fat. Ashitaka beef is the first in the country to20We have been conducting blood tests for years, and have been managing the health of our cows numerically.

"The test mainly examined vitaminA"We track the movement of vitamins," says Yasuhide.AReducing the amount of fat makes it easier to get marbling, but if there isn't enough, it can be harmful to the health of the animal. We look at the numbers and try to find the best balance between health and quality."

Yasuhide is even more particular about feeding each cow by hand, while keeping an eye on them. By interacting with them on a daily basis, he is able to notice any changes in their physical condition, and he also prevents the cows from moving about and damaging the quality of the meat when it is time to ship.

It is a common sight here to see the cows leaning their heads close to Yasuhide as he walks through the cowshed, and even licking him with affection.

Ashitaka Beef is also a pioneer in safety initiatives. By searching the number tag (individual identification number) on the ear of a cow on a dedicated website, you can find out everything from its birthplace to the feed it ate. Ashitaka Beef was one of the first in Japan to implement this system, even before it was made mandatory by law.

Being able to see the place where the cattle were born and raised and the faces of the producers gives people peace of mind, and is the reason why Ashitaka Beef is so beloved.

Leaving Numazu City, I visited Yokoyama Butcher Shop in Nagaizumi Town, located at the eastern foot of Mount Aitaka.1940It started as a livestock broker in80A long-established store with over 100 years of history.1965Since the store opened in"Local butcher"It has been popularly known as.

The shop has a homey atmosphere, with the cheerful voices of the staff echoing throughout. It's a warm atmosphere that makes you want to say "I'm home" even if it's your first time visiting.

The beef served here is100100% Ashitaka Beef. As one of the few stores that has the right to participate in the auction and purchase the whole cow, we carefully select only the cows that we are satisfied with and bid on them.

What is important is the teachings of the previous generation that "the best meat should be available to everyone." The Ashitaka beef sold in the store is much more reasonably priced than other brand beef.

At the back of the showcase, holding a knife and cutting up meat, is store manager Koshigozawa Yukio.

"Ashitaka beef has no fishy smell and the fat is rich in flavor. It's really tender."

A smile naturally forms on the manager's face as he speaks.

Ashitaka beef is a brand that has won the top prize (number one in Japan) at a national beef competition in the past. Looking at this beautiful marbling, it's easy to see why it was recognized as "the best" among a crowd of famous brand beef.

By the way, the name "Ashitaka beef" comes from1980It was chosen through a public contest held in 2003. The previous owner of Yokoyama Butcher Shop was the first to fall in love with its quality and began using it as the "face" of the store.

There are producers who raise quality cattle, and stores that recognize the value of that cattle and deliver it responsibly to customers. This honest relationship of trust has nurtured the brand.

Among the many homemade side dishes, the most popular are the "croquettes" and "minced meat cutlets" that are infused with the flavor of Ashitaka beef.100"100% Gissiri Menchi" is a special product that is carefully prepared with great care and time.

"We don't add any unnecessary additives. We believe in the taste of the meat," says the store manager, Koshigozawa. "Freshly fried" is a matter of luck, but "frozen" which can be purchased at any time is a great ally on the dinner table.

If you want to enjoy Ashitaka beef to your heart's content, try the "GKB-fuYou can't miss the Yakiniku Restaurant, where you can enjoy Ashikaga beef to your heart's content while sipping on a local beer brewed on-site.

We especially recommend the "Ashitaka Beef" which allows you to enjoy the full flavor of different parts of the beef.4"Compare different types of rib roasts." Furthermore, the "Grilled Ashitaka Beef Rib Roast" is a dish that is both visually and tastefully satisfying, as it almost overflows from the grill. Pair it with a cold local beer and you'll be sure to smile. It will completely soothe your daily fatigue and leave you feeling happy.

Not only can you drop in quickly while driving on the Tomei Expressway, but it is also easily accessible from regular roads.EXPASAThis is Ashigara no Mori Restaurant located in Ashigara (downbound).

If you come here, don't hesitate to order the "Ashitaka Beef Stamina Bowl Set Meal." The sweet fat of the Ashitaka beef is paired with the powerful garlic soy sauce, and you won't be able to stop eating. I can't believe I can find such high-quality meat at a service area.……You'll feel like you've gotten a little something extra.

On your way home, why not pick up some "Ashitaka Beef Instant Curry" as a souvenir? The flavor of Ashitaka beef is infused into the curry roux, creating a luxurious finish that you wouldn't expect from an instant curry.JAYou can buy it at the Fujiizu Nagaizumi Agriculture and Economic Center, so if you come across it, be sure to pick it up.

Treat yourself or give a gift to someone special. Why not enjoy the deliciousness of Ashitaka beef in the comfort of your own home?