Meat Day (Niku no Hi)

What Is Meat Day?

The 29th of every month is Meat Day (Niku no Hi) in Japan — a day born from a wordplay on the date: 2 (ni) + 9 (ku) = "niku" (meat). Butcher shops, supermarkets, yakiniku (Japanese BBQ) restaurants, and food retailers across Japan mark the occasion with special sales, discount campaigns, and promotions. For many people, it has become a monthly treat — a small, joyful excuse to splurge on something delicious.

How Meat Day Is Celebrated

Unlike many commemorative days, Meat Day was not established by any official body. It grew organically from the food industry and popular culture.

• Supermarket and butcher shop sales: Throughout Japan, retailers offer discounts on popular cuts and products specifically on the 29th of each month.
• Yakiniku chain campaigns: Major yakiniku chains run monthly "Meat Day" promotions — discount coupons, special set menus, and loyalty rewards.
• Social media buzz: The hashtag "#niku no hi" trends monthly on Japanese social media, with food lovers sharing their best meat photos and restaurant recommendations.

A Brief History of Meat-Eating in Japan

Meat did not become a widespread part of Japanese cuisine until the Meiji era — a fact that may surprise many.

• Buddhist influence: In 675 CE, Emperor Tenmu issued Japan's first prohibition on eating meat (primarily beef, horse, dog, monkey, and chicken). For much of the following millennium, eating meat was culturally and spiritually taboo among the general population.
• The Meiji Restoration and beef: After the 1868 Meiji Restoration, eating beef was actively promoted as a symbol of modernisation and Westernisation. "Gyunabe" (beef hotpot, the forerunner of sukiyaki) became enormously popular in Tokyo.
• The rise of yakiniku: Yakiniku culture has its roots in the Korean-Japanese community and spread throughout Japan after World War II. Today, Japanese yakiniku has evolved into a cuisine celebrated worldwide.

Fascinating Facts About Meat Day

• February 9th — the special Meat Day: Since February 9th (2/9) aligns the month and day with "niku," it is treated as a particularly festive Meat Day, with larger and more elaborate promotions than usual.
• Japan's four wagyu breeds: Japanese wagyu cattle come in four breeds: Kuroge Wagyu (the most common, known for its exceptional marbling), Akage Wagyu, Nihon Tankaku Wagyu, and Mukaku Wagyu. Kuroge Wagyu has become a global luxury brand.
• What "A5" actually means: Japan's beef grading combines a yield grade (A, B, or C) with a quality grade (1–5). A5 is the top rating — but B5, while less common, represents the same quality of meat.
• The diversity of cuts: Japan's love of meat extends across a remarkable variety of cuts and preparations: karubi (short rib), rosu (loin), harami (skirt steak), tan (tongue), and horumon (offal), each with its own culture of enjoyment.
• Meat culture around the world: Argentina's asado, Korea's samgyeopsal, and America's BBQ — every culture has its own way of celebrating the joy of meat.

Tips for Marking This Day

• Check your local supermarket or butcher for Meat Day deals and treat yourself to a slightly better cut than usual.
• Host a yakiniku night at home and turn dinner into a festive occasion with family or friends.
• Try an unfamiliar cut — harami, tan, or horumon — and discover a new dimension of meat's flavour and texture.
• Research Japan's famous wagyu regions — Matsusaka, Omi, Kobe, Yonezawa — and daydream about your next food-focused trip.

A Monthly Celebration of One of Life's Simplest Pleasures

Meat Day on July 29th is a chance to enjoy a small, satisfying luxury in the middle of everyday life. The simple pleasure of sitting down to a really good piece of meat — whether at a restaurant, around a grill at home, or even just at the supermarket with a well-chosen package — is one of life's quietly wonderful things. In the heat of summer, a hearty meat dish is also just what you need to stay energised. So today, go ahead and make the most of Meat Day.