Furano Daichi Wagyu is a rare Wagyu brand raised in Furano-shi, Hokkaido, Japan’s northernmost island known for its clean air, lush farmland, and cool climate. Produced exclusively from Black-Haired Japanese Cattle (Kuroge Wagyu), this brand stands out for its floral-scented fat, buttery texture, and creaminess. With an annual production of approximately 70 cattle, Furano Daichi Wagyu remains an exclusive and artisanal beef experience prized by chefs and connoisseurs alike.
Raised in Furano, Hokkaido: Cool Climate, Clean Flavor
Furano’s natural conditions—cool summers, snowy winters, and pure spring water—create an ideal environment for raising Wagyu that develops clean, nuanced flavors. This climate helps promote healthy weight gain, tighter muscle structure, and even fat development, which translates into Wagyu with a more delicate balance of marbling and meat.
- Vintage: Cattle are raised for 28 months, a period optimized to allow flavor maturity without overpowering richness.
- Production Scale: Only about 70 per year are produced, ensuring quality and exclusivity.
Unique Fat Character: Rich, Buttery, and Floral
One of Furano Daichi Wagyu’s most celebrated traits is its fat, which is:
- Rich and buttery, yet never greasy
- Floral in aroma, offering an elegant, sweet scent
- Smooth and light, making it approachable even for those who prefer less fatty beef
This is achieved through careful rearing, climate influence, and the brand’s unique finishing diet.
Feed: Sweet Sticky Rice for Sweet, Clean Flavor
Starting at least five months before slaughter, Furano Daichi Wagyu cattle are fed locally produced sweet sticky rice (glutinous rice)—a specialty crop of the region. This rice imparts a subtle sweetness to the fat, and is believed to enhance both the creaminess and aroma of the meat.
Primary Flavor Notes
Furano Daichi Wagyu features a unique flavor spectrum that’s both indulgent and refined:
- Butter – Soft, velvety mouthfeel
- Cream – Rich yet balanced richness
- Flower – Subtle floral aroma in the fat
- Rice – A gentle sweetness and lingering finish
Marbling and Quality Standards
To qualify as Furano Daichi Wagyu, the beef must meet a minimum marbling score of 3, ensuring a fine balance between fat and meat. Rather than focusing soley intense marbling, this brand aims to showcase subtlety and harmony in flavor.
| Attribute | Rating (Out of 5) |
|---|---|
| Marbling | ★★★☆☆ (3/5) |
| Flavor | ★★★★☆ (4/5) |
| Juiciness | ★★★★☆ (4/5) |
| Tenderness | ★★★★☆ (4/5) |
| Aftertaste | ★★★★☆ (4/5) |
Best Culinary Uses
The lightness and aromatic qualities of Furano Daichi Wagyu make it ideal for dishes that require balance and elegance:
- Seared Steak: A quick pan-sear highlights the butter and floral notes.
- Wagyu Nigiri or Sushi: Pairs beautifully with vinegared rice and wasabi.
- Light Yakiniku: Cooked delicately to emphasize natural aromas.
Final Thoughts
Furano Daichi Wagyu is a celebration of balance—refined marbling, rich yet clean fat, and a gentle floral finish. Raised in Hokkaido’s cool and pristine environment and finished on sweet sticky rice, it delivers a Wagyu experience that is elegant, subtle, and memorable. With only a small number of cattle produced each year, Furano Daichi Wagyu is an ideal choice for those who seek a lighter, more nuanced expression of premium Japanese beef.