Beef

There are Japanese Black, Japanese Red, short horned and hornless cattle in the beef-cattle category and 90% of the category is composed of Japanese Black. Shimofuri has a melt-in-the-mouth texture and a rich, luxurious taste derived from an abundance of fat. The beef is sold in the market after 20 days maturation. During these 20 days, its enzymes decompose proteins, then amino acids including glutamate increase. The meat become tender and savory. Sukiyaki is one of the typical Japanese cuisines which makes good use of umami in beef and vegetable, mushrooms and soy sauce.

Levels of naturally occurring inosinate（mg/100g）：80
Levels of naturally occurring glutamate（mg/100g）：10