Kuroge (Japanese Black)
Shortened form of Kuroge Washu — the Japanese Black cattle breed, the dominant Wagyu breed producing over 90% of all branded Japanese beef.
Kuroge (黒毛, literally "black hair") is the common shorthand for Kuroge Washu (黒毛和種), the Japanese Black cattle breed. In casual conversation, "kuroge" and "wagyu" are often used interchangeably in Japan, since Japanese Black dominates production so thoroughly.
When you see "kuroge" on a menu or label in Japan, it specifically indicates Japanese Black breed — distinguishing it from the three other Wagyu breeds (Japanese Brown, Japanese Shorthorn, Japanese Polled). All of the famous regional brands — Kobe, Matsusaka, Omi, Miyazaki — are Kuroge.
The Japanese Brown (Akage, also called "Akaushi" or "red Wagyu") is the second most common breed and produces notably different beef — leaner, with a stronger beef flavor and less extreme marbling. In some regions, particularly Kumamoto and Kochi prefectures, Japanese Brown is highly valued for its balanced flavor.
For international consumers, "Kuroge" on packaging from a Japanese import indicates you're getting the classic Wagyu experience — high marbling potential, fine intramuscular fat, and the flavor profile most associated with premium Wagyu. If you see "Akaushi" or "Japanese Brown," expect a different but also excellent product with less marbling but more pronounced beef flavor.
Related Guides
The Japanese Wagyu Grading System Explained
The Japanese beef grading system is the most rigorous in the world. Understanding how it works — and what it misses — is essential for anyone buying Wagyu.
Guide to Japanese Wagyu Prefectures and Regional Brands
Not all Japanese Wagyu tastes the same. Each prefecture produces beef with distinct characteristics shaped by genetics, climate, feeding, and tradition. Here is what to expect from each major region.