Ohmi beef refers to cuts of beef from Black Japanese cattle which for the longest time have been raised in Shiga Prefecture, in an environment surrounded by water and bountiful nature.

In addition to having very fine fat marbling, what makes this meat distinctive is its lustrous fat and sweet, smooth flavour.

In terms of beef cattle, it has the longest history in Japan. It's also known that in the Edo era – before meat consumption became common in Japan – Ohmi beef marinated in miso was presented to the Shogun (the military governor) as a medicinal cure.