FOOD HUB·Fine Food Supply
FOODHUB EXCLUSIVE
サロマ和牛 · 北海道
Saroma
Wagyu
HOKKAIDO · LAKE SAROMA · TSUGARU × KUROGE WASHU
HOKKAIDO · 北海道 · SAROMA · SINCE 1985
THE WAGYU OF THE NORTH
Japan's only hybrid
red & black brand
red & black brand
On the shores of Lake Saroma, in Hokkaido, the farm produces Japan's only wagyu from a crossbreed of red Tsugaru × black Kuroge Washu.
The result: meat with exceptional marbling, denser in umami than pure Kuroge, with the typical chewiness of red breeds.
Only one farmer, only one site — all production is traced to the herd.
A UNIQUE TERROIR
The sea air
of the lagoon
of the lagoon
Lake Saroma — Japan's third-largest — creates a salty microclimate, tempered by the drift from the Sea of Okhotsk.
The water, filtered by the dunes, nourishes the wild grass pastures. The cattle spend over 30 months there — twice as long as the national average.
This finishing period, combined with the sea air, develops an aromatic complexity found nowhere else.
❝
サロマ和牛
The only wagyu born from a meeting: the purity of Kuroge, the depth of red Tsugaru.
SAROMA WAGYU · HOKKAIDO
TASTING · GRADE A4–A5
The only hybrid
red & black
red & black
30+
MONTHS
OF REARING
OF REARING
1°
ONLY FARM
IN SAROMA
IN SAROMA
A4–A5
OFFICIAL
GRADE
GRADE
50/50
TSUGARU
& KUROGE
& KUROGE
SAROMA WAGYU · サロマ · RARE HYBRID
LAKE SAROMA · HOKKAIDO
FREE-RANGE FARMING · 30 MONTHS
THE LEGACY OF EXCELLENCE
Forty years
of exception
of exception
1985
FARM BIRTH
Founding of the farm on the shores of Lake Saroma, Hokkaido.
1992
HYBRID PROTOCOL
Validated crossbreed red Tsugaru × Kuroge Washu — stabilized genetics.
2010
INTERNATIONAL RECOGNITION
First controlled exports to Asia, then Europe.
2023
FOODHUB EXCLUSIVE
Direct partnership with the breeder — sole European distributor.
CERTIFICATION & STANDARDS
Lineage, genetics,
traceability
traceability
UNIQUE HYBRID
Only global brand resulting from the red Tsugaru × Kuroge Washu crossbreed. Controlled and protected genetics.
GRADE A4–A5 ONLY
BMS 8+ marbling required by the producer. Controlled by the Japan Meat Grading Association.
FULL TRACEABILITY
One site, one breeder. Each animal traced from birth to cut.
MINIMUM 30 MONTHS
Rearing period twice the Japanese average. Full aromatic development.
FRENCH DISTRIBUTION · EUROPEAN EXCLUSIVE
FOOD HUB, sole European distributor of Saroma Wagyu
Ribeyes, sirloins, prime cuts — available vacuum-packed, on order, for gastronomy professionals and connoisseurs of excellence. A rare, strictly limited resource.