Koune - Hiroshima's Beloved Local Beef Specialty
Koune is a cut of beef taken from the shoulder brisket area. Elsewhere in Japan, this cut is commonly known as burisuke or mae-bara (front brisket). In Hiroshima, however, it has long been cherished under the name "Koune."
For generations, Koune has been a staple at local yakiniku (Japanese barbecue) and teppanyaki restaurants, where it remains one of the region's most popular menu items.
Its history is closely linked to the meat-eating culture that developed in Hiroshima during the post-war reconstruction era. Valued for its rich flavor and affordability, Koune became a favorite among local residents and has since evolved into one of Hiroshima's signature local delicacies.
Thinly sliced Koune is known for its unique combination of crunchy, flavorful fat and rich, savory lean meat. This distinctive texture and taste create a memorable culinary experience that keeps people coming back for more.
As interest in regional food culture continues to grow, Koune is gaining increasing attention as a beef dish that has been enjoyed in Hiroshima for generations. Alongside iconic local specialties such as Hiroshima-style okonomiyaki and oysters, Koune showcases the diversity and depth of Hiroshima's culinary heritage. It also has strong potential as a tourism asset, appealing to travelers who seek authentic local food experiences and cultural discovery.
Deeply rooted in the daily lives of Hiroshima's people and passed down through generations, Koune offers visitors a genuine taste of the region's food culture. When visiting Hiroshima, be sure to try this unique local specialty and experience another side of Hiroshima's rich culinary traditions.