LOVE Sanuki's report

The 5th Sanuki beef olive beef

One of the major projects of Yoshimoto, "A project to live in your town", to make Japan feel good from the area. Entertainer "Kaji Tsuyoshi" who lives in Kagawa reports on local products.

reporter

We aim to be entertainers loved as thick and long as udon! Expect to ask Kaji Tsuyoshi in the future!

KAJI Tsuyoshi

NSC Osaka school 22nd grade
2005 Formed "Katsuyama Kaji" with Moody Katsuyama
2008 ABC Comedy Newcomer Grand Prix Newcomer Award
2010 Active as a pin entertainer
Birthplace: Mitoyo City, Kagawa Prefecture Born March 1981, 3

Check your activities!

Kagawa Prefecture began growing fat Japanese black beef on Shodoshima around 15.
Furthermore, the history of olive cultivation is more than 100 years. The two histories are combined,
"Olive beef" debuted last year!
Among the popular "Sanuki beef" as a brand Japanese beef, only the beef raised by eating olive feed,
It is a premium Japanese beef that can be named. Rich in oleic acid, very soft!
A new reporter “Takeshi Kaji” is coming from this time.

  • What kind of cow is an olive cow?

    Kaji first went to Shodoshima, an olive island. Here is the Olive Beef Takumi Ishii's barn. Mr. Ishii welcomed me and explained the olive cow immediately.
    At one point, I heard that oleic acid is good for my health, and I came up with the idea, "Well, why should I feed my cows olives rich in oleic acid?" When I tried, they ate with Morimori.
    But when Kaji tries to be afraid ... Apparently the cows seem to look at the other.

  • Grazing from the Nara era!

    "Why a cow on Shodoshima?" Ishii took me to Kaji's simple question, "Yasaka Shrine" in the immediate vicinity.
    Here, there is a monument written as "Miyagyu Grazing Nori Ruins". Anyway, in the Nara era 1300 years ago, Miyagyu donated to the Imperial Court was grazing here.
    Olive cultivation has started in Kagawa Prefecture, and this year has been more than 100 years. Indeed, the long history of both animal husbandry and olive cultivation finally came together, and the olive cow was born.

  • Eat olive beef!

    Mr. Kaji, who heard a lot about olive beef from Mr. Ishii, a master of olive beef, has an appetite. I just saw such cute cows ... After leaving Shodoshima, I went to a Yakiniku restaurant in Kajiya-cho, Takamatsu.
    There was an olive cow sign at the entrance. I asked the store that olive beef is tender and rich in flavor.
    The beauty of the color of the meat is also characteristic. Let's eat now!

  • JUWA JUWA ~!

    Came here, olive cow! Certainly, the meat is so beautiful. This raises expectations.
    As instructed by the shop, it is a good place without too much baking! Juju is full of gravy. Despite the deep taste, the back mouth is assari. Kaji is also taking off his hat.
    This taste is not only because olive feed is good for your health, but also because of the ingenuity of the livestock farmers and the desire to care for cows.
    Olive beef that has been attracting attention as soon as it debuted. Please try eating it by all means.

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