Hyogo Prefecture (Kobe Region)

Hyogo Prefecture, located in western Honshu, is best known as the home of Kobe beef. The prefecture's mountainous northern region (Tajima area) has produced the isolated Tajima-gyu bloodline for over a century.

Historical significance: Hyogo's role in Japanese beef history is foundational. The Tajima region's rugged geography naturally isolated its cattle herds, leading to a genetically distinct population with exceptional marbling traits. When Japan formalized its beef breeding programs in the early 1900s, Hyogo's Tajima cattle became the most sought-after genetics in the country.

The closed herd: Hyogo maintains the most restrictive breeding program in Japan. Since the early 1900s, no outside genetics have been introduced to the Tajima herd. Every Tajima bull and cow can trace its lineage back through an unbroken chain within Hyogo. This genetic purity is fiercely guarded.

Production reality: Because of the closed herd and the naturally smaller frame of Tajima cattle, Hyogo produces far less beef than larger prefectures like Miyazaki or Kagoshima. Not all Hyogo Wagyu qualifies as "Kobe beef" — only the portion that meets the Kobe Beef Association's strict criteria earns the designation. The rest is sold as "Tajima beef" or "Hyogo beef," which is still excellent but commands lower prices.

Flavor profile: Hyogo/Tajima Wagyu is known for exceptionally fine marbling with a delicate, almost sweet flavor. The fat has a particularly clean, non-greasy quality that many connoisseurs consider the gold standard. In blind tastings, Hyogo beef is often described as "elegant" compared to the "bold" character of Miyazaki or Kagoshima Wagyu.