Meat Day (Niku no Hi)

What Is Meat Day?

The 29th of every month is "Meat Day," and March 29 is one of them. It comes from the wordplay "ni (2) ku (9)" meaning "meat," and was established by the Prefectural Councils for Meat Consumer Affairs (都道府県食肉消費者対策協議会). Calling the 29th "Meat Day" goes back a long way, with examples confirmed at least as early as the 1960s–70s. Butcher shops, supermarkets, and yakiniku restaurants nationwide hold sales and special offers around the 29th of each month. In February, which usually has no 29th, a separate "Oniku no Hi" campaign has been held on February 9 since 2017.

The Nutrition in Meat

Meat is a familiar food that provides protein, iron, and other nutrients.

• A treasure trove of essential amino acids: Meat is rich in high-quality protein containing a well-balanced set of "essential amino acids" that the body cannot produce on its own. Protein is a building material for muscles, skin, and organs.
• The absorption rate of heme iron: "Heme iron," abundant in red meat, is said to be absorbed more efficiently than the non-heme iron found in plant-based foods, making red meat a convenient source of iron for people who tend to fall short.

A Brief History of Meat-Eating in Japan

Japan's meat-eating culture went through a long period of restriction before developing its own unique identity.

• The Meiji Restoration and gyunabe: Due to Buddhist influence, eating meat was long forbidden in Japan. But in Meiji 5 (1872), it was reported that Emperor Meiji had eaten beef, which helped spread meat-eating. This led to a surge in popularity of "gyunabe" (beef hot pot), the precursor to sukiyaki, especially in Tokyo.
• Wagyu as an art form: Through years of selective breeding, Japan's distinctive "wagyu" beef developed its famous "shimofuri" (marbling), in which fat is distributed in a fine, web-like pattern throughout the meat - a distinctive texture. Today, "WAGYU" is known abroad as a premium delicacy.

Interesting Facts About Meat

• Beef import liberalization and Meat Day: The Livestock Industry Promotion Corporation once sold imported frozen beef cheaply to "Meat Day" partner shops. When beef imports were liberalized after Japan-U.S. talks in 1988 and this system was abolished, whether to keep "Meat Day" was even debated.
• The magic of aging: When meat is aged for a period of time, enzymes within the meat break down proteins, increasing umami-rich amino acids. This results in greater tenderness and deeper flavor.
• Other "29" meat days: November 29 is "Good Meat Day" (ii niku), October 29 is "Domestic Chicken Day" set by the Japan Chicken Association, and August 29 is "Yakiniku Day" — meat-related days tied to "29" appear throughout the year.
• The origins of cut names: The "Sir" in "Sirloin" comes from a (debated) legend that an English king was so impressed by the cut's flavor that he knighted it. Meanwhile, "karubi" (short rib) comes from the Korean word for "ribs" - reflecting the international influences behind many meat terms.
• The rise of game meat (jibie): Wild game such as deer and wild boar, low in fat and high in protein, is gaining popularity in Japan as a way to promote rural revitalization and dietary diversity.

Tips for Enjoying Meat Day

• Choose a steak, vitamin-B1-rich pork, or healthy chicken based on your condition and preferences, and savor it with gratitude for the life that sustains you
• To mark "March 29 (Meat Day)," try a rare cut or a slightly higher-quality wagyu you don't normally buy, and share a meal with family or friends to recharge for the days ahead
• Pair your meat dishes with vegetables, mushrooms, or grated daikon for a balanced meal
• Take a moment to appreciate the producers and distributors who bring meat to your table, and try to use every part without waste

Take a Breather Around a Table of Meat at Fiscal Year-End

March 29 is a Meat Day that falls amid the year-end rush. A look at the offers at butcher shops, supermarkets, or yakiniku restaurants might be the nudge you need for a slightly richer meal. Beef, pork, chicken, even game — there are countless ways to enjoy meat. Think of the history that runs from Meiji-era gyunabe to today's WAGYU, and enjoy a meal with family or friends. A dinner that rewards a year of hard work makes a fine bridge to the new season.