Terroir & Tradition Japan is based in Japan and focuses on traditional and local producers. Since its founding, Terroir & Tradition Japan has aimed to be an enterprise that participates in the revitalization of local communities and agribusinesses, to make their qualities known to the world. The Japanese have created a unique gastronomic culture that is among the richest in the world.
Japanese Wagyu Beef
Kobe beef is a registered trademark in Japan, and in order to obtain the trademark the cattle must be of the Tajima breed and born in Hyogo Prefecture; the breeder must be a member of the Hyogo Federation where the slaughtering must happen too. Kobe cattle are raised on special farms, where they are free to graze while eating the highest quality food. They are fed mainly on rice, which provides a whiter marbling.
Origins and farming
The word Wagyu is composed of ( 和) "WA" meaning Japan (牛) "GYU" meaning Cattle. The word Wagyu therefore means Japanese cattle, it can be born and raised anywhere in the world as long as it has a Wagyu cattle genetic line. Kobe beef is from the Hyogo Prefecture which is located in the Kansai Region, stretching from the Seto Inland Sea to the Sea of Japan. The cattle are brushed very often with firm but gentle movements that actually may resemble a massage.
