Omi Beef and Shiga's Sukiyaki and Shabu-Shabu Traditions

Omi beef, raised in the area around Lake Biwa, is often cited as Japan's oldest named beef brand, with a history tracing back centuries before Kobe beef became famous — some accounts link it to medicinal beef consumption permitted in the Edo period despite general restrictions on eating meat. Today it's graded and marketed similarly to Kobe and Matsusaka beef, and connoisseurs debate the differences in fat texture and flavor between the three.

Around Shiga, Omi beef is strongly associated with sukiyaki — thin slices simmered briefly in a sweet soy sauce with vegetables and tofu, then dipped in raw beaten egg before eating. This method suits the beef's high fat content, letting it render slightly rather than being served as a thick grilled cut. Shabu-shabu, where the beef is swished through hot broth instead, is another common regional preparation, especially in colder months.