Tajima beef has been carefully raised for more than 400 years in the rich nature and clean air. Its delicate meat and refined sweetness are the fruit of history and nature.
In order to bring out the best of this Tajima beef, we pay extraordinary attention to the "soup stock" and "cooking".
Our Commitment to Dashi
Selected Hokkaido kelp is slowly drained out of water and combined with thickly shaved honkare flakes from Makurazaki, Kagoshima Prefecture, to carefully extract the flavor. Then, aromatic matured soy sauce, high quality san'on sugar, and mellow local sake are added to make it sweet and spicy, and it creates a perfect harmony with the sweet and delicate fat of Tajima beef.
Cooking process based on tradition
For the best flavor, the meat is brought to room temperature and carefully sliced by skilled artisans. The timing of the cooking process is exquisitely adjusted by our experienced chefs. The flavor of the meat melts out, and the vegetables and tofu absorb the flavor, bringing the flavors together.
Please enjoy the historic Tajima beef to your heart's content with our traditional techniques.
