---
title: Omi beef steak
url: https://karigurashijourney.com/en/notes/omi-beef-steak/
lang: en
journey: https://karigurashijourney.com/en/episodes/omihachiman/
---

# Omi beef steak

Cook the local flavors once more　/　Omihachiman, Shiga

Omi beef is Shiga's pride, Japan's first brand of beef and counted among the three great wagyu. Butchers in town hang signs and noren reading "Omi beef." I seasoned it simply with salt and pepper and served it on a bed of mizuna.

## Ingredients

- Omi beef (thick cut)
- Salt
- Pepper

## How I made it

1. Sear the thick cut in a frying pan
2. Slice it with a knife
3. Season simply with salt and pepper

## This moment in the journey: An evening meal of Omihachiman specialties

Dinner was an evening of Omihachiman specialties. I sliced cucumber thinly on the board, seared a thick cut of marbled Omi beef, and carved it with a knife. Omi beef is counted among Japan's three great wagyu, and is said to be the country's oldest brand of beef. I kept it simple, with just salt and pepper.

Small dishes went out on the low table, and I poured a glass of alcohol-free beer. Red konnyaku, fine-grained and smooth, gets its color from iron; one story says Oda Nobunaga, who loved flashy things, had it dyed red. It looks festive and is nourishing too.

The pink hinona pickles had a pleasant bite, and chojifu no karashi-ae, cubes of the local chojifu wheat gluten dressed with mustard, is another dish of this region. The chewy texture of the fu kept my chopsticks coming back.

![Omi beef steak on a bed of mizuna greens](https://karigurashijourney.com/img/omihachiman/s78-1200.jpg)
- Sources: https://www.pref.shiga.lg.jp/bj00/11569.html

Read this scene in the full journey: https://karigurashijourney.com/en/episodes/omihachiman/