Toyama Yamato Umaimono Festa opens with 12 restaurants making their first appearance!　Omi Beef Grilled Meat and Steak

According to Tulip TV on September 7, glistening seafood and sweets made from seasonal fruits…. The “Zenkoku Uimai Mono Festa,” a product exhibition that brings together gourmet foods from all over Japan, started on September 7 at Toyama Yamato.

This product exhibition is held by Toyama Yamato every September, and 41 stores from all over Japan, from Hokkaido to Okinawa, opened their stores as the first phase until the 13th of this month. Twelve of these stores are opening for the first time. One of the most popular items was one of the first stores to open its doors, the luxurious stacked rice cake from Matsukiya, a long-established Shiga restaurant founded in the Meiji era (1868-1912). This luxurious bento combines Omi beef yakiniku and sirloin steak in one dish.

Three Famous Brands of Meat
Matsuzaka beef first appeared on the market in the Taisho era (1912-1926).
Kobe meat was first shipped to foreigners at the opening of the port of Yokohama in 1859.
Omi meat has been offered to Edo along the Nakasendo Highway since the Genroku era (1688-1704) as a high quality edible Wagyu beef.

Omi beef is the oldest brand beef in Japan with 400 years of history.
Omi beef is said to have been offered to the shoguns as a luxury edible Wagyu beef since the Genroku era (1688-1704), and was served to the shoguns and the Gosanke family in Edo. It is the “oldest brand beef in Japan” and has been presented to the Shoguns and the Gosanke in Edo for medicinal purposes, and has been selected as the Imperial Household Agency’s official beef from the Meiji period to the present.

It was also presented to the Shogun and the three Tokugawa families as a “curative medicine” called “Henpongan” in the Edo period.
It is said to have been on the Shogun’s diet many times, even as times changed, and the effects of the meat are said to have contributed to his longevity. The care and attention given to the cattle, the good fertilizers produced in a favorable environment, and the passion and love for the cattle have improved the quality of the meat and nurtured a taste refined by wisdom.

Of the three well-known meat brands, Matsuzaka beef was first introduced to the market in the Taisho era (1912), and Kobe beef was first shipped to foreigners at the opening of the port of Yokohama in the late Edo era (1859), making Omi beef by far the oldest of the three brands.
Omi beef is the Japanese black cattle breed that has been raised the longest in Shiga Prefecture, and was recognized by the Japan Patent Office as a regional brand of beef, and registered as a regional collective trademark (character trademark) on May 11, 2007.

The Attractiveness of Omi Beef
Omi beef” is an expression of Shiga’s scenic beauty. Omi beef has the longest history and tradition among the three Japanese beef breeds, and is known for its supreme quality.
Omi beef has a low melting point of fat that melts on the human skin, bringing a melt-in-your-mouth deliciousness and a rich flavor that will remain in your memory. Its fine texture, light yet tender texture, and mellow aroma have long been favored by people of all ages and nationalities.

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