Kyushu Island, the southern region of Japan, is an agricultural area that consumes a large area of Japan.
It has been said that throughout Japan, there is agriculture in both consumption and commercial agriculture.Today we will talk about a small town that transforms agriculture from production for consumption and commerce to eco-tourism in the name of 'Yufuin'. Throughout 3days of traveling to this city, we found many interesting stories. So let's divide the story of Yufuin into 3 episodes.
Yufuin is a city that many people prefer. It is located on the central plains of the Oita Prefecture on the island of Kyushu,which is a large island in southern Japan. With the landscape in the middle of the high mountains, you have to drive a car to climb the ridge level and through the tunnel until that could be quite distant. However, you will be comforted with the panoramic view which helps to loosen the distant travel. It is said that the beauty of this city will change according to the four seasons, but the most notable reputation of this city is most known for the Onsen as well as the beautiful lake named Kinrinko.
Yufuin has a visionary community leader who realizes the value of its natural resources, making Onsen's identity unique to its traditional form that is becoming an ecotourism city. The city is ready to open its doors to welcome reasonable numbers of visitors without taking advantage of them, therefore, hotel accommodation is limited. Renting a bicycle, spinning, visiting the city will be an activity that anyone has to do, because every corner of Yufuin is a gentle search.
In Oita, there is a project called OVOP (One Village One Product) which is a project of villagers in the village of Aoyama that promotes plum and chestnut cultivation and agricultural processed products. Until there are hundreds of products sold in communities and at roadside stores. This project helps to generate income and reduce the relocation of villagers to large cities. The OVOP model is used in Thailand under the name OTOP (One Tambon Project One product) or it can be said that OVOP of Japan is the prototype of OTOP.
Although the world's best-known beef is referred to Wagyu Beef of Kobe or Matsusaka, but the famous ‘father of wagyu’ named Bungo is in Yufuin, which is the premium grade A5 beef which are:
Therefore, the best beef for Japanese people is not limited to only Kobe beef and Matsusaka, but also some kind of A5 beef such as the earlier-mentioned Bungo beef.
Oita Prefecture's famous beef comes from the black-haired Japanese cows that are raised in Oita Prefecture for no more than 3 years, and sold under the collaboration with JA agriculture cooperatives from 2007 until 2013. The its name has been changed to Oita Bungo Gyu to include the entire province with the same name (Bungo is the former name of Oita Prefecture). The beef can be found in the Kyushu region only, especially in Oita and Fukuoka prefectures or general department stores in the Kyushu area.
Because of this taste, we did not miss to try to order one. The beef that we ordered is the best premium grade beef in the shop where the fat is in between meat. When it is grilled in the heat, it smells very enticing, so it's no wonder that most tourists visiting Yufuin don't miss out on ordering this kind of beef. Even though many years ago, we had the best wagyu varieties in Kyushu. But this feeling is equally good to this time. To judge whether this Wagyu’s father beef is tasty or not, is a personal preference. However, we personally rate this 10 out of 10.
Having come to witness how Japan is in livestock raising, we understand that the food they feed their animals has helped the beef of Kyushu to become the world-class beef. In Thailand, we believe that meat is a food for humans. So, whatever animals eat return come back to us as well. Now the trend of saying no to antibiotic injections in animals for food is being emphasized along with the cultivation of plants. Who knows, one day that Thailand has become a safe, sustainable food source, we may have the reputation for meat that is fed with 100% organic food in the world in the future.
Author
Nattaporn Pinpech
Creative / Story teller