Japan
Asia
Japan is known for highly marbled wagyu beef with cuts like zabuton, karubi, and sirloin prepared as yakiniku or sukiyaki.
Cuts from Japan
4 cuts documented (sample data)
Short Rib Β· Beef
Korean-origin term (galbi) widely adopted in Japanese yakiniku. Short ribs are a centerpiece cut.
Pork Belly Β· Pork
Also: Buta Bara
Used in ramen (chashu pork), yakitori, and yakiniku. Highly popular.
Brisket Β· Beef
Used in Japanese yakiniku restaurants influenced by American BBQ. Also called "mune-niku."
Ribeye Β· Beef
Japanese term for ribeye used in yakiniku and sukiyaki. Wagyu rib eye is highly prized.
Featured Recipes from Japan
Chashu Pork Belly (Ramen)
Pork Belly Β· Braised
Braised and rolled pork belly, a signature topping for Japanese ramen.
Culinary Culture & Stories
From Izakaya Staple to Global Ramen Icon
β Community SuggestedAbout: Pork Belly
Pork belly (buta bara or kakuni) has a central place in Japanese food culture, appearing in izakaya menus, ramen shops, and home kitchens. The technique of slowly braising pork belly in soy, mirin, and sake β producing the melt-in-mouth chashu that tops a ramen bowl β was refined over decades in Japanese kitchens. Japanese wagyu pork belly varieties have also developed with the same attention to breed and feed that defines wagyu beef. The international ramen boom of the 2010s and 2020s brought chashu pork belly to a global audience.
Read more βRepresent Japan
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