Melt-in-your-mouth wagyu has long been considered a premium ingredient in washoku (Japanese cuisine). This time, OMUSUBI has selected prime Niigata Wagyu Beef – soft to the bite and full of rich beef fat – as an Omusubi filling, which is seasoned with a new sukiyaki sauce recipe and mixed with spring onions for a flavour boost. The result is an Omusubi with distinct layers of flavour and an overall improved texture.
Niigata Black Wagyu Beef Omusubi
Main Ingredients
Beef (Japan), spring onion, barbecue sauce
Nutrition Information
| Energy (kcal) | 177 |
| Protein (g) | 4.6 |
| Fat (g) | 3 |
*Produced in a factory where cereals containing gluten, crustacea, eggs, fish, peanut, soybean and milk products are also handled.
Tasting Notes
High Quality, Tasty Guarantee: Niigata Wagyu
Home to unadulterated snowmelt and fresh air, Niigata is famous for its rice production, as well as for its vibrant livestock farming, thanks to its rich natural environment. The Prefecture has long been known to produce quality wagyu, and the Niigata Wagyu brand, established in September 2003, is a label created to unify various wagyu cattle farmers in the area. To qualify as Niigata Wagyu, the cattle produced by these farms must come from Japanese black oxen or nulliparous heifers with a clearly identified lineage. They also have to be reared in Niigata or have spent a significant amount of time there. Then, beef from such cattle must be granted Level 3 or above in the A or B grades and be traceable in an individual cattle identification system, so that each step in the beef production process can be traced. With such rigorous quality control, customers can enjoy Niigata Wagyu that is tender and tasty, not to mention safe and assuring.