If you can travel in Japan and take the time to test gyu (Japanese beef) you can try Kampo Wagyu cattle. These brown cows are fed a blended 14 types herbs diet for about eight months, they are said to have the right balance of fat the meat characteristics are representative of Kampo Wagyu.
Essential to rearing Kampo Wagyu is the Kampo feed, a blend of 14 different herbs. This is Sekimura’s secret diet created through a long process of trial and error. Starting from eight months before the cattle are given Kampo feed made from a blend of 12 herbs.
Then, for the last two months, they are fed wild sesame and rice bran are added to the feed, in order to make the meat sweeter and give the fat a low melting point. Sekimura spent seven years developing this “Kampo Wagyu” method. Using compost created from Kampo Wagyu excrement to grow vegetables and rice, Sekimura Farm aims to establish a system of “circular agriculture,” and their produce has become popular as a local brand.
It is located on National Route 4, Konosuke is a restaurant, owned by Sekimura Farm, where Kampo Wagyu can be enjoyed in a variety of different dishes. With everything from spacious family tables to private rooms, the restaurant serves yaki-niku, shabu-shabu, and steak including dishes such as “Beef Eggs” and their over-sized rice balls stuffed with mozzarella cheese and then coated in mincemeat – not sure that is delicious but Japanese country boys need it.
71-6 Aza Terukoshi Eihei, Tsukidate, Kurihara-shi, Miyagi
15 minutes’ drive from JR Kurikoma-Kogen station
Open: 11:30-14:00 (Last order 13:30)
17:00-23:00 (Last order 22:00)