Iroriyaki Anami

You can grill the dried meat yourself on the iron net over the hearth. The Tsuyama specialty 'dried meat' is a local dish made by rubbing salt into blocks of beef and drying them for several days to concentrate the flavor. It developed as a preserved food and is now enjoyed as a side dish with rice or as a souvenir. It is common to lightly grill it and drizzle soy sauce on it before eating. Unlike beef jerky, it has a chewy yet tender texture, and the more you chew, the more the meat juices and flavors burst out. It is recognized as one of the food cultures of Tsuyama's beef dishes, which have been passed down for generations in Tsuyama City, Okayama Prefecture, and is certified as a '100-Year Food' by the Agency for Cultural Affairs.