Matsusaka beef is a regional wagyu brand from Mie Prefecture, and its rules are among the strictest in Japan. Producers raise only registered Japanese Black heifers that have never calved, so supply stays small. The reward is fine marbling, a sweet aroma, and fat that softens almost as soon as it touches your tongue.
This guide covers what makes Matsusaka beef distinctive, how producers raise it, and where travelers can taste it. Along the way, you will also find checked prices, verified restaurants, and a simple way to confirm that what you bought is real.
What Is Matsusaka Beef?
Matsusaka beef comes from registered Japanese Black heifers that have never given birth. Farmers then raise them inside a defined production area centred on Matsusaka City in Mie Prefecture. Every animal enters an individual identification system before fattening begins. So the name marks a place and a rulebook, rather than a breed.
| Matsusaka beef at a glance | Detail |
|---|---|
| Origin | Mie Prefecture, central Japan |
| Production area | Former 22 municipalities as of 1 November 2004, centred on Matsusaka City |
| Cattle | Japanese Black, female only |
| Eligibility | Virgin heifer, registered, longest and final fattening inside the area |
| Defining feature | Fine marbling with a low fat melting point |
| Flavour | Sweet, rich aroma that develops with heat |
| Texture | Tender, smooth, quick to melt |
| Common dishes | Sukiyaki, shabu-shabu, steak, yakiniku |
| Price band | Premium; roughly ¥1,900 to ¥3,000 per 100g at retail |
| Traceability | 10-digit individual identification number, certificate and seal |
| Best place to try | Matsusaka City, then Tokyo, Osaka and Nagoya |
Official Definition
Notably, the Matsusaka Beef Council treats the name as a production and registration designation. Its official definition covers Japanese Black cattle and virgin heifers. Registration in the Matsusaka Beef Individual Identification Management System is equally essential. Furthermore, the longest and final fattening period must fall inside the production area, and since April 2016 calves must arrive there by 12 months of age.
Breed terms, meanwhile, sit one level above the brand. “Wagyu” describes Japan’s beef cattle breeds, while “Matsusaka” identifies a regional brand built on one of them. For breed detail and grading tables, our Japanese wagyu grading guide goes further.
Production Area
Specifically, the production area follows the former 22 municipalities as they stood on 1 November 2004. Matsusaka City chose that date because later mergers redrew local boundaries. Today the zone still covers all of Matsusaka City plus parts of several neighbouring municipalities in Mie Prefecture.
Rivers shape that landscape. The Kumozu, Kushida and Miyagawa all run through it. Local producers, in fact, credit that clean water for the quality of the beef. Of course, a river certifies nothing by itself. Still, the geography explains why the industry settled here.
Cattle Requirements
In short, a virgin heifer is a female that has never calved. Farmers usually buy calves at roughly seven or eight months old, from markets such as Hyogo, Miyazaki and Kagoshima. Birthplace alone therefore decides nothing, because the brand rests on where and how long the animal is fattened.
Certification and Traceability
Registration involves a physical check rather than a form. Instead, staff from the Mie Matsusaka Meat Public Corporation visit each barn. There they match the animal’s 10-digit ear-tag number against its documents. Afterwards, that record follows the animal through fattening, slaughter and grading.
The system began in August 2002, soon after BSE and a series of mislabelling scandals. Since then, certificates and official seals have carried the same 10-digit number, and buyers can look it up online. Later, in 2008, the council added DNA testing, and the results matched the records.
What Does Matsusaka Beef Taste Like?
Aroma leads the experience. Matsusaka City generally describes the brand’s scent as sweet, rich and refined, and calls it wagyu-ko, or wagyu beef aroma. That aroma develops when the meat heats up. In the research the city cites, it peaked at around 80°C after two minutes. That is precisely why sukiyaki and shabu-shabu suit this beef so well.
Texture follows closely. Matsusaka beef carries more unsaturated fatty acid than typical wagyu, so the fat melts at a lower temperature. Specifically, data from the Mie Prefecture Livestock Research Institute records an average subcutaneous fat melting point of 17.4°C. That figure covers 288 animals, measured as of 27 March 2006. Individual animals vary, though, and some sit near 13°C.
The finish is clean rather than heavy. Even so, this is rich meat and not health food, whatever marketing copy sometimes suggests. Generally, a moderate portion tastes better than a large one. Honestly, many first-timers are surprised by how quickly a few slices satisfy them.
How Matsusaka Beef Is Raised and Certified
Everything starts with calf selection. Farmers who have joined the Matsusaka Beef Council buy young heifers and register each one. Afterwards, they feed every animal on a plan matched to its condition. After introduction, an animal may only move within the production area, so its record stays intact.
Fattening runs long and slow. Roughage, grain, careful barn management and low stress all matter, and experienced farmers adjust rations animal by animal. Because that period must be both the longest and the last, a cow raised mostly elsewhere cannot qualify.
Finally, certification arrives at the end. Graders assess the carcass, the system checks the record, and only then can the meat carry the Matsusaka beef seal. Consequently, one number connects the barn, the market and your plate.
Core Certification Requirements
- Japanese Black cattle only
- Virgin heifer, meaning a female that has never calved
- Registered in the Matsusaka Beef Individual Identification Management System
- Introduced into the production area by 12 months of age, for calves introduced since 1 April 2016
- Movement limited to the production area after introduction
- Longest and final fattening period inside that area
Special Grade Matsusaka Beef
Moreover, one tier sits above the standard brand. Matsusaka City defines Special Grade Matsusaka Beef, or tokusan Matsusaka ushi, as animals born in Hyogo Prefecture. Farmers must then fatten them inside the production area for at least 900 days. Producers describe the result as “aged alive”. Subsequently, this tier gained national Geographical Indication protection in February 2017.
Beer and Massage: Myth or Method?
Some farms genuinely do give beer and massages, particularly in hot months when appetite drops. However, neither practice appears anywhere in the official eligibility rules. Treat them as traditional husbandry used by certain producers, rather than a universal routine or a certification requirement.
A Short History of Matsusaka Beef
Japan’s relationship with beef changed slowly. Because Buddhist practice discouraged meat eating for centuries, farmers used cattle mainly for work. During the Meiji period, Western-influenced food culture spread, and beef hot pot became a symbol of the new era.
Matsusaka’s reputation grew on foot. From 1872, Yamaji Tokusaburo led cattle overland to Tokyo in a procession later known as the ushioi dochu. Matsusaka City records groups of more than 100 animals setting out roughly every two months in the early Meiji decades. Indeed, the walk took almost three weeks. Rail freight eventually ended the practice.
Competitions built the brand next. In 1909, for example, a livestock show at Matsusaka Park gathered 50 outstanding Tajima-born heifers. Then, in December 1935, Matsusaka beef took the highest honour at the National Livestock Exposition in Tokyo, which carried the name across the country. Meanwhile, local diners valued the beef, and producers gradually established Matsusaka as a respected regional brand.
Post-war years added structure. The Matsusaka Beef Cattle Show began in 1949, while the Matsusaka Beef Cattle Association followed in 1958 and opened steady distribution to Tokyo. Visitors also included politicians, business leaders and prominent writers, whose praise travelled well beyond Mie.
Ultimately, modern traceability closes the story. The individual identification management system launched in August 2002. Two years later, the Matsusaka Beef Council formed in November 2004.
Matsusaka Beef vs Kobe Beef vs Omi Beef
These three names appear together constantly. However, their rulebooks are not interchangeable. The table below sets the essentials side by side, so you can see where they overlap and where they separate.
| Point | Matsusaka beef | Kobe beef | Omi beef |
|---|---|---|---|
| Prefecture | Mie | Hyogo | Shiga |
| Cattle eligibility | Japanese Black virgin heifers | Tajima-line Japanese Black, heifers or steers | Japanese Black |
| Production rule | Longest and final fattening in the designated area | Born, raised and processed in Hyogo | Raised longest in Shiga |
| Certification | Individual registration and traceability system | Carcass conditions including BMS No.6 or higher | Certified tier at A4 or B4 and above |
| Typical marbling | Fine and even | Very fine, with a strict threshold | Moderate to fine |
| Flavour profile | Sweet aroma, low melting fat | Balanced fat, pronounced sweetness | Mellow, long-established style |
| Common preparations | Sukiyaki, steak, shabu-shabu, yakiniku | Steak, teppanyaki, sukiyaki | Sukiyaki, steak |
| Availability | Limited, mostly within Japan | Exported to many markets | Mostly domestic |
| Relative price | High | Very high | High to very high |
Kobe beef begins with Tajima bloodlines raised and processed in Hyogo. Additionally, its certification applies carcass conditions. Matsusaka instead requires registered virgin heifers and its own regional fattening rules. Omi beef, meanwhile, is defined as Japanese Black raised longest in Shiga Prefecture.
Overall, writers group these three as the “three great wagyu”. In practice the grouping is a convention rather than a permanent national rule, and Yonezawa beef frequently appears in place of Omi. So treat the trio as popular shorthand.
Why Is Matsusaka Beef So Expensive?
Scarcity explains most of the price. Eligibility is narrow, and the production area is small. Furthermore, each animal spends years in the barn. Add skilled labour and individual record-keeping, and costs climb long before the meat reaches a counter.
- Only registered Japanese Black virgin heifers qualify
- The designated area limits how many farms can take part
- Long fattening ties up feed, barn space and labour for years
- Every animal is managed, inspected and traced individually
- Premium cuts such as sirloin and fillet form a small share of each carcass
- Distribution costs rise for a chilled, certified product
- Restaurants and gift buyers compete for the same limited supply
Grading is a separate matter entirely. Matsusaka eligibility describes origin and management, whereas the Japanese carcass system describes yield and meat quality. Consequently, not every Matsusaka beef product is A5, and an A5 stamp alone says nothing about origin. For that reason, our Japanese wagyu grading guide explains those letters and numbers in full.
Matsusaka Beef Price Guide
Importantly, the prices below come from official restaurant and retailer pages, checked in August 2026. Tax and service treatment differs by venue, so each row notes it. Cut, grade, weight, season and location all move the figure. In addition, menus change without much warning.
| Item | Price | Source and notes |
|---|---|---|
| Retail sukiyaki slices, lean cuts | About ¥1,944 per 100g | Matsusaka Maruyoshi online shop, tax included |
| Retail yakiniku cuts | About ¥2,268 per 100g | Matsusaka Maruyoshi online shop, tax included |
| Retail sukiyaki slices, loin and chuck loin | About ¥2,970 per 100g | Matsusaka Maruyoshi online shop, tax included |
| Casual beef bowl | ¥2,420 to ¥2,860 | Maruyoshi Kamada Honten restaurant, tax included, limited quantity |
| Sukiyaki, single order | ¥7,480 | Maruyoshi Kamada Honten restaurant, tax included |
| Lunch course, Tokyo | ¥9,100 | Matsusaka Ushi Yoshida, tax included |
| Sukiyaki course, Matsusaka | ¥14,000 to ¥19,600 | Wadakin, 10% service charge added |
| Steak set, 150g, Matsusaka | ¥18,500 to ¥26,500 | Wadakin, 10% service charge added |
| Premium dinner course, Tokyo | ¥20,570 to ¥62,920 | Matsusaka Ushi Yoshida, tax and service included |
Affordable options exist as well. Croquettes, bento and beef bowls put the brand within reach of a normal lunch budget. However, the portion of beef is smaller. For a first taste, that trade-off is often a sensible one.
Where to Eat Matsusaka Beef
Matsusaka City publishes member listings for shops and restaurants that handle the brand. Therefore, those pages make the best first authenticity check. The city also warns that some listed venues do not serve Matsusaka beef at all times. Call ahead, therefore, especially when the meal matters.
Matsusaka: Wadakin
Wadakin has served Matsusaka beef since 1878 and raises cattle on its own farm. Sukiyaki is the signature dish, cooked at the table in an iron pan over charcoal. Courses run from ¥14,000 to ¥19,600, while steak sets start at ¥18,500 for 150g. Additionally, a 10 percent service charge applies. Reservations begin at two people, so solo travellers should plan accordingly.
Matsusaka: Matsusaka Maruyoshi Kamada Honten
Maruyoshi pairs a butcher counter with a restaurant, which makes it an easy first stop. Sukiyaki costs ¥7,480, while loin steak is ¥19,800 for 250g. Meanwhile, the limited roast beef bowl is ¥2,860. English and Chinese menus are available too, and the walk from the station takes about eight minutes.
Tokyo: Matsusaka Ushi Yoshida
Meanwhile in Tokyo, Yoshida occupies the 53rd floor of Tokyo Opera City Tower, one minute from Hatsudai Station. Teppanyaki, sukiyaki and shabu-shabu all appear on the menu. Notably, the Matsusaka beef lunch course costs ¥9,100. Read the descriptions carefully, though. Cheaper courses at the same restaurant use general Japanese Black beef rather than Matsusaka beef.
Osaka: Matsusakagyu Yakiniku M, Namba
This yakiniku specialist buys whole Matsusaka cattle, so its menu spans lean cuts and premium ones. Namba Station, meanwhile, sits roughly five minutes away on foot. Dinner budgets are commonly quoted at ¥10,000 to ¥15,000 per person. However, course content changes, so confirm prices when you reserve.
Nagoya: Matsusaka Beef Yakiniku Isshobin
Isshobin began in Matsusaka, and it still buys A5 cattle whole. Its branch inside JR Nagoya Station suits a stopover, since it sits in the Umaimon Dori arcade. Notably, the chain states openly that a few items, such as tongue, are not Matsusaka beef. That kind of honesty is a good sign.
Getting There and Booking
Matsusaka Station is served by both JR Central and Kintetsu, with limited express trains linking Nagoya and Osaka. Both featured local restaurants also stand within a ten-minute walk of the station. Allow roughly two hours for a full sukiyaki or steak course. Furthermore, book premium courses several days ahead. Timetables, opening hours and closing days shift, so verify them shortly before you travel.
First-Time Dining Tips
- Order a smaller portion first, then add more if you still want it
- Start with lightly seasoned beef before moving to sweeter preparations
- Compare a lean cut with a marbled cut whenever the menu allows
- Reserve premium sukiyaki and steak courses in advance
- Ask whether the specific dish uses Matsusaka beef, not simply wagyu
How to Identify and Buy Authentic Matsusaka Beef
Authenticity rests on paperwork rather than appearance. Genuine products carry the official seal or certificate with a 10-digit identification number. Moreover, you can look that number up online. Check it before you pay, particularly for gifts.
- Look for the official seal or certificate, not just wording on a sign
- Confirm the 10-digit identification number, then search it
- Buy from member shops listed by Matsusaka City where possible
- Ask about the cut and weight, since both change the price sharply
- Keep chilled beef properly cold and use it quickly
- Check your own country’s beef import rules before carrying any home
Kansai-Style Matsusaka Beef Sukiyaki
Kansai-style sukiyaki sears the beef first. Cooks melt a little beef fat in a hot iron pan and lay the slices flat. Afterwards, they season directly with sugar, soy sauce and sake. Because no premixed warishita is involved, you adjust the balance as you cook. Additionally, our sukiyaki cooking guide covers the wider method in more detail.
Ingredients
| Ingredient | Quantity | Unit | Purpose | Substitute |
|---|---|---|---|---|
| Matsusaka beef, thinly sliced loin | 220 | g | Main ingredient | Other Japanese Black loin |
| Beef fat | 1 | piece | Greasing the pan | 1 tsp neutral oil |
| Sugar | 2 | tbsp | Sweetness and colour | Light brown sugar |
| Soy sauce | 3 | tbsp | Salt and depth | Reduced-salt soy sauce |
| Sake | 2 | tbsp | Aroma and deglazing | Dry sherry |
| Dashi or water | 60 | ml | Adjusting the seasoning | Kombu dashi |
| Negi, Japanese leek | 1 | stalk | Sweet aroma | Leek |
| Shungiku | 60 | g | Fresh bitterness | Spinach |
| Shiitake mushrooms | 4 | pieces | Umami | Chestnut mushrooms |
| Grilled tofu | 150 | g | Absorbs the sauce | Firm tofu |
| Eggs for raw consumption | 2 | pieces | Dipping | Pasteurised eggs |
Method
Take the beef out of the refrigerator about 15 minutes before cooking. Meanwhile, cut the negi diagonally, trim the shungiku, slice the tofu, and set the seasonings within reach.
First, heat the pan over medium heat, then melt the beef fat across the surface. Next, lay two or three slices flat and sear them briefly on each side. They should colour, not shrink into a tight curl.
Sprinkle sugar over the beef, then add soy sauce and sake. The sugar caramelises quickly, so keep the heat moderate.
Serve those first slices immediately, dipped in beaten egg if you are using it. Rich beef tastes best straight from the pan, since waiting only dulls the aroma.
Add negi, shiitake and tofu to the seasoned juices, then pour in a little dashi if the pan looks dry. Simmer gently until the vegetables soften, and add the shungiku last.
Afterwards, cook the remaining beef a few slices at a time, adjusting sugar and soy sauce as the sauce concentrates. Finally, finish with rice or udon in the last of the juices.
If You Prefer Steak
Steak suits this beef equally well. First, rest the meat outside the refrigerator for about 20 minutes. Then pat the surface dry and heat a heavy pan to medium. A 2cm sirloin usually needs two to three minutes per side, followed by five minutes of resting. Timing varies with thickness and equipment, so trust a thermometer rather than the clock.
Food Safety Notes
Two points deserve attention. The U.S. Food Safety and Inspection Service advises cooking whole beef cuts to 63°C, or 145°F, followed by a three-minute rest. Mechanically tenderized beef needs the same treatment, because blades can carry surface bacteria inward. Ground beef, by contrast, requires 71°C or 160°F.
Raw egg is the second point. In Japan, shell eggs intended for raw eating generally carry a date set for that purpose. Elsewhere, use pasteurised eggs or follow local health guidance instead. Children, older adults, pregnant people and anyone immunocompromised should skip raw egg altogether.
Final Thoughts
Matsusaka beef rewards a little planning. Its fine marbling creates a tender texture, sweet aroma and smooth finish. Moreover, the certification system lets you check exactly what you are eating. So book a sukiyaki course in Mie, or simply start with a beef bowl near the station. Either way, the traceability is part of the pleasure.
If you want to compare brands, Kobe beef and Omi beef make natural next stops. And when you cook at home, keep the portions modest and let the beef do the work.
Frequently Asked Questions About Matsusaka Beef
What is Matsusaka beef?
Matsusaka beef is a regional wagyu brand from Mie Prefecture. Specifically, producers raise registered Japanese Black heifers that have never calved, inside a designated production area around Matsusaka City. Furthermore, the animal must spend its longest and final fattening period there. Every eligible animal also joins an individual identification system, so buyers can trace it.
Is Matsusaka beef better than Kobe beef?
Neither brand outranks the other officially. Both use Japanese Black cattle, yet their certification rules differ, so comparison is really a matter of style and preference. Matsusaka requires virgin heifers and regional fattening, while Kobe applies carcass conditions to Tajima cattle from Hyogo. Generally, diners describe Matsusaka as sweeter and softer, though individual animals vary.
Why is Matsusaka beef expensive?
Supply is small and production is slow. Only registered virgin heifers qualify, while the designated area limits the number of farms. Moreover, fattening ties up feed and labour for years. Individual inspection and record-keeping add further cost. Premium cuts then form a small share of each carcass, so demand concentrates on very little meat.
How much does Matsusaka beef cost?
Retail slices generally ran ¥1,900 to ¥3,000 per 100g in August 2026. Restaurant prices, however, spread much wider. A beef bowl in Matsusaka costs under ¥3,000, while a Tokyo lunch course runs around ¥9,100. Premium dinner courses, meanwhile, climb past ¥40,000. Cut, grade, weight and venue all move the figure, so check current menus.
Where can I eat Matsusaka beef?
Matsusaka City is the obvious starting point, since both Wadakin and Matsusaka Maruyoshi sit near the station. Tokyo, Osaka and Nagoya also have member restaurants. Matsusaka City publishes those listings, which makes them the best first check. Confirm availability by phone, since some venues do not serve the brand every day.
Can I buy Matsusaka beef outside Japan?
Limited exports do exist. Special Grade Matsusaka Beef has reached markets such as the United States, Hong Kong, Singapore and Vietnam. Availability changes constantly, however, and volumes stay small. Import rules for beef also differ by country, so carrying meat home in your luggage is often prohibited. Buy from a licensed importer instead.
How should I cook Matsusaka beef?
Gentle, moist-heat cooking suits it best. Sukiyaki and shabu-shabu especially bring out the sweet aroma, which develops as the meat warms. Steak works well too, provided you keep the pan moderate and rest the meat afterwards. Season lightly, cook in small batches, and serve modest portions, because the fat is rich.
How can I identify authentic Matsusaka beef?
First, look for the official certificate or seal carrying a 10-digit identification number. Then search that number online to see the animal’s records. Buy from shops and restaurants listed by Matsusaka City whenever possible. Remember that “Matsusaka-style”, the misspelling “Matsuzaka” and a bare A5 label prove nothing on their own.
References
Official and Industry Sources
- Matsusaka City, What Is Matsusaka Beef, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- City of Matsusaka, Matsusaka Beef Production Area, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Matsusaka City, The Secret of Matsusaka Beef’s Deliciousness, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- City of Matsusaka, Fatty Acid Composition, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Matsusaka City, Matsusaka Beef Chronology, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- City of Matsusaka, Civilisation and Beef Hot Pot, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Matsusaka City, History of Matsusaka Beef, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- City of Matsusaka, Frequently Asked Questions, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Matsusaka City, Where to Eat Matsusaka Beef in Tokyo, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- City of Matsusaka, Where to Eat Matsusaka Beef in Kinki, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Matsusaka City, Where to Eat Matsusaka Beef in Chubu, www.city.matsusaka.mie.jp (Surveyed: August 2026)
- Wadakin, Menu and Access, e-wadakin.co.jp (Surveyed: August 2026)
- Matsusaka Maruyoshi Kamada Honten, Official Restaurant Page, nc54402.gorp.jp (Surveyed: August 2026)
- Online shop of Matsusaka Maruyoshi, Retail Price List, www.matsusakamaruyoshi.jp (Surveyed: August 2026)
- Matsusaka Ushi Yoshida, Menu, matsusakaushi-yoshida.jp (Surveyed: August 2026)
- Isshobin, JR Nagoya Station Umaimon Dori Branch, www.isshobin.com (Surveyed: August 2026)
- Kobe Beef Marketing and Distribution Promotion Association, Certification Criteria, www.kobe-niku.jp (Surveyed: August 2026)
- Omi Beef Production and Distribution Promotion Council, Definition and Certification, oumiushi.com (Surveyed: August 2026)
Food Safety and Academic Sources
- U.S. Food Safety and Inspection Service, Is It Done Yet? Safe Minimum Internal Temperatures, www.fsis.usda.gov (Surveyed: August 2026)
- Food Safety and Inspection Service, Mechanically Tenderized Beef, www.fsis.usda.gov (Surveyed: August 2026)
- U.S. Food and Drug Administration, Assuring the Safety of Eggs and Menu Items Made With Raw Shell Eggs, www.fda.gov (Surveyed: August 2026)
- Ministry of Health, Labour and Welfare, Prevention of Salmonella Food Poisoning From Eggs, www.mhlw.go.jp (Surveyed: August 2026)
- Matsuishi, M., Fujimori, M. and Okitani, A. (2001). Wagyu Beef Aroma in Wagyu (Japanese Black Cattle) Beef Preferred by the Japanese over Imported Beef. Nihon Chikusan Gakkaiho, 72(6), 498–504, www.jstage.jst.go.jp (Surveyed: August 2026)
- Journal paper by Matsuishi, M. et al. (2004). Aroma Components of Wagyu Beef and Imported Beef. Nihon Chikusan Gakkaiho, 75(3), 409–415, www.jstage.jst.go.jp (Surveyed: August 2026)
- Irie, M. (2021). Fat Quality and Palatability of Wagyu Beef, a review. Nihon Chikusan Gakkaiho, 92(1), 1–16, www.jstage.jst.go.jp (Surveyed: August 2026)
Related Articles
- Japanese Wagyu Grading Guide (Surveyed: August 2026)
- Kobe Beef (Surveyed: August 2026)
- Omi Beef (Surveyed: August 2026)
- Sukiyaki Cooking Guide (Surveyed: August 2026)
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