Kagoshima Wagyu & Kurobuta Day

What Is Kagoshima Wagyu & Kurobuta Day?

September 6th is "Kagoshima Wagyu & Kurobuta Day" in Japan. The date comes from a wordplay on "ku(9)-ro(6)" ("black"), and it was established in 1998 by the Kagoshima Black Cattle and Black Pork Brand Promotion Council.

Kagoshima's Two Pride-Worthy Meat Brands

Backed by rich natural surroundings and a long livestock-farming history, Kagoshima Prefecture has cultivated two premium meat brands: "Kagoshima Kuroushi" (black cattle) and "Kagoshima Kurobuta" (black pork).

• Origin: the wordplay "ku(9)-ro(6)" echoes the shared character "black" (kuro) in both brand names
• Purpose: to promote the appeal of Kagoshima's black cattle and black pork nationwide and expand consumption
• Brand highlights: Kagoshima Kuroushi, bred from Japanese Black cattle lineage, and Kagoshima Kurobuta, mainly Berkshire pigs, are both known for their rich flavor and tender texture

Volcanic Ash Soil and a Mild Climate Shape the Meat's Quality

Kagoshima's distinctive natural conditions -- volcanic ash soil from Sakurajima and a mild climate -- are well suited for growing feed crops and raising livestock, forming the foundation for the region's high-quality meat.

Tips for Marking This Day

• Enjoy a dish made with Kagoshima black cattle or black pork
• Compare the two brands at a yakiniku or shabu-shabu restaurant
• Look into Kagoshima's livestock-farming history and natural environment
• Order Kagoshima black cattle or black pork and enjoy it at home

The Land's Bounty, Raised Into Kagoshima's Pride

Kagoshima's black cattle and black pork, shaped by rich nature and the careful work of producers, are a true source of regional pride. September 6th is a day to savor the deep flavor of these premium meats.