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  7. Omigyu no Misozuke (Miso marinated Omi Beef)

Omigyu no Misozuke (Miso marinated Omi Beef) ｜ Our Regional Cuisines

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  • Shiga Prefecture

    Omigyu no Misozuke (Miso marinated Omi Beef)

Omigyu no Misozuke (Miso marinated Omi Beef)

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  • Main lore areas

    All of Shiga Prefecture

  • Main ingredients used

    Omi beef, White miso, Miso, Garlic, etc.

  • History/origin/related events

    Omi beef marinated in miso is a local dish of Shiga Prefecture, where Omi beef is marinated in white miso paste and left to rest for several days before being grilled.
    In the Edo period (1603-1867), it was against the law to slaughter cattle and horses, but in 1781, the Hikone clan offered miso-marinated beef to the shogunate and the three Tokugawa families as a complementary medicine, and the dish came to be consumed publicly. This beef marinated in miso was invented by Den'emon Hanaki with reference to the "Honzon Komoku," a book on medicinal herbs left by Li Jichin of the Ming Dynasty in China, and was called "Henpongan.” In 1866, a beef hot pot restaurant was opened and beef came to be sold for medicinal purposes.
    Omi beef, with its long history, is said to be the oldest brand of beef in Japan, and is characterized by its tender meat with a good balance of fine lean meat and high quality fat. Omi beef is a Japanese black breed that has been raised in Shiga Prefecture for the longest time in a natural environment of beautiful water and fertile land. In 1890, when the Tokaido Line was opened, Omi beef began to be transported by freight from Omihachiman Station, and the name Omi beef became widely known throughout the country.

  • Opportunities and times of eating habits

    The "Omi beef marinated in miso" can be made at home or sold as a processed product, so it can be enjoyed year-round.

  • How to eat

    Marinate the meat in miso paste mixed with grated garlic and chili peppers. After marinating the meat for a long time, wipe off the miso from the meat and quickly grill it on both sides in a pan with oil.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    It is still eaten at home and passed down from parent to child. It is served at restaurants and processed foods are also available, making it easy to eat.

RECIPE

Ingredients (4 servings)

  • Steak meat 300g
  • White miso 100g
  • Miso 50g
  • Garlic 30g
  • Chili powder A little

How to cook

  • 1. Grate garlic and mix well with miso along with chili peppers, then marinate meat in miso.

  • 2. Remove miso from the meat, put oil in a frying pan, cook quickly on both sides over high heat, then reduce the heat to low and let the meat cook through before serving.

provider : Shiga Food Culture Research Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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Address : 1-2-1,Kasumigaseki,Chiyoda-ku,Tokyo 100-8950,Japan.

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