The Japanese diet is known for its focus on fish, rice, noodles, soybeans, and vegetables. However, meat consumption has been on the rise in Japan in recent decades. While not as popular as seafood, meat still plays an important role in Japanese cuisine.
Beef
Beef is the most commonly consumed red meat in Japan. Wagyu beef from Japanese cattle is highly prized for its rich marbling that results in tender, flavorful meat. Kobe beef is perhaps the most famous type of wagyu known for its extensive marbling.
Wagyu and Kobe beef are quite expensive so they are often reserved for special occasions. For everyday meals, Japanese people eat more affordable domestic beef known as “gyu” or imported beef. Thinly sliced beef is often used for shabu-shabu hot pot and sukiyaki dishes. Ground beef is used to make hamburgers which have become popular fast food items.
Pork
Pork is the second most popular red meat in the Japanese diet after beef. It is especially widely used in Okinawa cuisine in dishes like rafute (braised pork belly). Pork cutlets known as tonkatsu are another favorite pork dish often served with crunchy panko breadcrumbs and eaten with a tangy tonkatsu sauce.
In the rest of Japan, pork is most commonly used in ramen with thick slices of roasted pork belly being a distinctive ramen topping. Grilled pork known as butaniku is also used in yakiniku barbecue. Spare ribs marinated in a sauce are used in delicious pork rice bowls like kakuni donburi.
Chicken
Chicken plays an integral role in Japanese cuisine. Chicken thigh meat known as momo is especially popular for its juiciness and flavor. It is featured in dishes like yakitori (grilled chicken skewers), oyakodon (chicken rice bowl), and teriyaki chicken.
Chicken is also used to make karaage which are Japanese style fried chicken nuggets. Karaage are bite-sized pieces of chicken thigh lightly coated in potato starch and deep fried resulting in juicy, crispy chicken that is addictively delicious.
Lamb
Compared to beef, pork, and chicken, lamb is a less common meat in Japan. This is because sheep farming is limited in Japan due to the mountainous topography. Most lamb is imported from Australia and New Zealand.
Where it is consumed, lamb is most often used in nabe hot pots and in Western influenced dishes like lamb chops. There are also some regions like Hokkaido where lamb has a stronger culinary tradition due to the flatter landscape being more amenable to sheep farming.
Meat Consumption Trends
Meat consumption in Japan has historically been much lower than in many Western countries. However, it has been rising steadily in the decades after World War 2 as the country grew more prosperous. Here are some key trends in Japanese meat consumption:
- Beef surpassed pork as the most consumed meat in the 1970s.
- Chicken consumption has increased rapidly since 1990.
- Despite increasing demand, domestic meat production remains low so around 60% of meat is imported.
- Australian and American beef and pork dominate imports.
- Per capita meat consumption remains low at around 40kg per year compared to over 100kg per year in countries like the USA.
Why Do Japanese Eat Less Meat?
There are several reasons why meat consumption in Japan is lower compared to many Western and Asian countries:
- Fish has historically been more abundant and affordable due to Japan being an island nation.
- Buddhist traditions promoted a plant-based diet. The general philosophy is that vegetables and grains should be the staple foods.
- Land terrain is very mountainous. Only 12% of Japan’s land is suitable for agriculture so large scale livestock farming has limits.
- Meat was prohibited for many centuries by edict of the Emperor between the 8th to 19th centuries.
While meat consumption is increasing, these long-held dietary habits and agriculture limitations continue to shape the Japanese diet compared to other countries.
Most Popular Meat Dishes
Here is an overview of some of the most beloved meat dishes in Japanese cuisine:
Yakiniku
Yakiniku refers to grilled meat dishes, typically beef and offal cuts like tripe. Meat slices are grilled at the table and dipped in sauce.
Sukiyaki
Thin slices of beef hot pot cooked in a sweet soy sauce broth with vegetables and tofu.
Shabu-Shabu
Thin slices of beef and vegetables swished in a light broth, then dipped in ponzu sauce.
Tonkatsu
Deep fried breaded pork cutlet often served with shredded cabbage.
Katsudon
Rice bowl topped with a fried pork cutlet and egg.
Oyakodon
Chicken and egg rice bowl seasoned with dashi and soy sauce.
Butadon
Rice bowl topped with sliced pork simmered in a ginger-flavored broth.
Rafute
Braised pork belly, an Okinawan specialty.
Motsunabe
Offal hot pot made with tripe, innards, and vegetables.
Reasons for Increasing Meat Consumption
Here are some of the main reasons meat consumption has been rising over the past few decades in Japan:
- Economic development has made meat more affordable.
- Exposure to foreign cuisine has boosted popularity of meat dishes.
- Growth of fast food chains serving items like hamburgers.
- Increased availability of imported meat.
- Government policies shifted from restricting meat to encouraging production.
- Marketing of meat as a high-protein food for health.
Regional Differences
There are some regional variations in meat consumption within Japan:
- Okinawa has a long tradition of pork dishes due to influence from China.
- Hokkaido consumes more lamb due to flatter terrain for raising sheep.
- Yakiniku is especially common in Korean neighborhoods such as Shin-Okubo.
- Beef consumption is high in agricultural areas like Kobe and Matsusaka.
- Seafood still dominates in coastal regions.
Meat in Traditional Diets vs Modern Diets
Meat has a larger role in modern Japanese diets compared to traditional diets:
| Meat in Traditional Japanese Diets | Meat in Modern Japanese Diets |
|---|---|
| Small side dishes and garnishes | Centerpiece of dishes like yakiniku and hamburg steaks |
| Very limited amounts per meal | Moderate serving sizes |
| Restricted by religious edicts | Readily available |
| Mostly pork and chicken | More beef consumption |
| Home cooking with traditional recipes | Fast food and foreign influences |
Favorite Cuts of Meat
Certain cuts of meat are preferred in Japanese cuisine:
- Beef – Thin slices for shabu-shabu and sukiyaki. Fatty ribeye for yakiniku. Tenderloin for steaks.
- Pork – Belly and loin for tonkatsu, ramen, and donburi. Shoulder is used for kakuni.
- Chicken – Thigh meat known as momo for juiciness. Breast meat also commonly used.
- Lamb – Leg, chops, and shoulder cuts for hot pots and grilling.
Meat-Based Snacks and Appetizers
Japanese cuisine includes many tasty meat-based snacks and appetizers. Here are some examples:
- Tsukune – Chicken meatballs
- Yakitori – Skewers of grilled chicken
- Takoyaki – Small fried balls with octopus
- Gyoza – Pan-fried dumplings stuffed with pork
- Agedashi tofu – Fried tofu coated with dashi broth and fish flakes
- Korokke – Breaded, fried potato croquettes with meat filling
Conclusion
While Japanese cuisine is renowned for seafood, meat still plays an important supplemental role. Beef, pork, and chicken are the most popular meats, with lamb also consumed in some regions. Meat consumption has increased from the traditional diet but remains relatively low globally. Signature meat dishes like yakiniku and tonkatsu are beloved for their rich flavor. In modern times, meat is more available and plays a bigger role at the center of meals compared to traditional peasant fare focused on rice and vegetables. Nonetheless, moderation and balance continue to characterize the Japanese diet where meat complements other staple foods.