’A”n‹

Tajima cow roots A system The secret of the taste With the Japanese expo Tradition and lineage A brand cow Matsusaka beef / Kobe beef


About a Japanese cow

Matsusaka beef / Kobe cow / an Oomi cow is famous as a representative to a Japanese cow.
There are dozens of kinds of the Japanese Japanese cow, too, but more than 85% are the systems of the Tajima cow! I stand, and, in the highest peak of the Japanese cow, as for Tajima cow lineage which anyone recognizes, anything is the number one in the world! The excellent cow which changed a national black color Japanese cow! !

I say with "Hyogo product Tajima cow" now when the circulating Tajima cow says to the market precisely.
A standard is more than A-1 with the black-haired Japanese cow that the definition of the Hyogo product Tajima cow fattened up it in Hyogo, and higher than A4-6 of a thing of less than A4-6 are Kanbe cows. In brief, the cow which was not able to become the Kobe cow suffers from Hyogo product Tajima cow.

The Tajima cow which we sell is raised in Tajima born in Tajima! It is completed as the best cow simply because I am brought up at a suitable place so that the cow book comes. Including the environment where it was endowed with, I make full use of high quality water, secret feed, high fatting technology, and it is the best beef ‚ͺ‚Ν‚ά‚Ύ Tajima cow of the black color Japanese cow which it pours warm love into one 1, and it created (the standard, more than A4 -6, sale only for A5).
The ‚Ν‚ά‚Ύ‚Μ Tajima cow does not circulate in the market. Ranks are different with the same Tajima cow. I ask not to make a mistake.


Tajima cowiThe living body reads with a Tajima cow. I read with Tajima beef when I become the meat.j
The origin of the Tajima cow
Based on a myth reaching this district, it is told for amenohiboko"ƒAƒƒmƒqƒ{ƒR" story ¦ 1. This legend is a mysterious story before amenohiboko"ƒAƒƒmƒqƒ{ƒR" visiting the country of Tajima from the Korean Peninsura in the days of four or five centuries B.C. It is a person said to that amenohiboko"ƒAƒƒmƒqƒ{ƒR" affected cow culture origin of the ground of Tajima greatly, and the legendary cause and the story that it was it are written down to the description of folk history written in 712.


The Tajima district is known as the land where the cow which is more excellent than ancient times is produced in an area equal to the country of north Tajima of Hyogo. It is covered and there are few rice fields and night dew goes down and grass soft in the summer is good and only grows in the snow in winter in a complete mountainous country with the village every mountain or mountain, valley circle because the temperature difference in the night and day is big. Support life of people of Tajima, and this which black cattle is which has been loved like a family is Tajima cow.

"I plow the fields, I pull a cart are edible and are suitable" for "Japanese clerk "¦ 2 edited more in the Heian era 1200 years ago sequel to"


The roots of the Tajima cow
From Kudara¦3 The edible meat cows of the improvement seed which let you splash European kind and native species on each other come to be imported in Japan, and a calf is loaded the ship with from Kudara to Nara [Heiankyo), and I aim at Tsuruga of Echizen, and therefore the departure from a port gets on the Tsushima warm current as usual, and Toshin does the Sea of Japan, but such an example hears drifting ashore in those days in the Tajima shore to be located in west from Tsuruga without it is controlled by the year by the strength and weakness of Tsushima Current, and the port of call shore to the Japanese Islands being decided because Tsushima warm current was weak by chance in the year when it was not unusual. Fortunately, I mentioned a warm human feeling of people of Tajima, and the crewmen entreated the breeding of the calf. With the case, it is said that the breeding of the beef cattle began in Tajima districtx

When Hideyoshi Toyotomi (time of 49 years old) constructed a castle in Osaka-jo Castle in 1585, the commandeered Tajima cow served as the position very much. Therefore the Osaka prefect gave Tajima cow the social position of the samurai on 1st, and the Tajima cow showed the name to the world as "an uphill cow".

The Tajima cow is working cattle used for Kosaku Mizuta and the transportation as well as other Japanese cows. Because it was still before approximately 100 years that a Japanese came to eat beef, I was small till then, and the Tajima cow of Takeo / the fecundity has been brought up into a family like serious matter in the Tajima district where there were many rice fields of the small area in Tanada. Was drawn in 1310; "the Tajima cow is taken away, and country cow FIG. 10 "¦ 4 can learn that reputation was high as superior cows of the nature such as skin and cover hair, a corner, a hoof, the cracking down on of the body".
tajima cow Improvement is pushed forward to the black cattle kept in penetration of the West food culture after the Meiji era, a flow of the mechanization of the postwar farming for a long time in this Tajima district as a cow for exclusive use of the meat; was different. I continued the improvement that kept the pure blood of the Tajima cow in the trend that an overseas kind and mating with the cow of other systems were sent to positively in Hyogo. Because all the kind oxen in Hyogo used only excellent Tajima cow for mating, a black-haired Japanese cow bred in Hyogo, as for Mikata product (new Onsencho is two towns of the Kami town), it was it with the special cow = Tajima cow which did not watch an example elsewhere in particular.

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The improvement of the fleshy substance as a cow to the Japanese cow which was working cattle for farming for meat and the improvement of the quantity of increase body were necessary with the arrival of the edible meat culture so far after the war in Japan. This improvement made full use of domestic and foreign kind mating, and it was performed in a prefecture unit or a local credit mainly, and it seems to have been areas of Tajima (Hyogo), Okuizumi (Shimane) that had a Chinese maintain range from the Hyogo ice ƒm maintain range that was performed particularly flourishingly. In improvement, got over the time in confusion, and the system of the Japanese cow which seemed to be the present seems to have been formed; an effort of the improvement by the mating of the Japanese cow seems to be done every day so that correct it, and birth does the seed bull in the next generation when what can use one seed bull is still excellent for ten around several years
Each gains a name by one of them to a Japanese Japanese cow. The name is mentioned in registration book to write lineage (a system) with the nose print which can identify this cow. I crossbreed a different system of the nature, and fleshy substance is good, and it is used hereby to improve it to be able to produce Japanese cows growing big early. In addition, I can judge what kind of characteristic the cow holds in lineage after fattening up it as meat use.
That famous Matsusaka beef is laid, and it is Tajima district of Hyogo. Middle Doi is it-based in the Tajima district, and there is bear wave system excellent system of the (generally Hyogo system of Tajima origin). The characteristic of Tajima cow represented by Matsusaka beef is called the taste of fatty meat (marbled beef) and the red meat.

The lineage of the superior cow is particularly called a vine cow "ƒcƒ‹ƒEƒV". A vine of strong heredity cow purified by severe natural environments and mating that I avoid interchange with the other prefectures for climate many years of Tajima retains it as Tajima cow. There "are five systems of the "Atsuta vineiƒAƒcƒ^ƒdƒ‹j" "butterbur vineiƒtƒLƒdƒ‹j" ditch reed vineiƒˆƒVƒdƒ‹j" "goat mite vineiƒ„ƒMƒ^ƒjƒdƒ‹j" "Ina tusk vineiƒCƒiƒLƒoƒdƒ‹j" to the vine cow of the Tajima cow. There are relations with the river like understanding closely if I have you read the following figure. The vine representative in this is a system doing another name "Shusuke vine" and "the Shusuke vine" which I call it, and Maeda Shusuke (Maeda learns it be not crowded) created at an ancestor by "an Atsuta vine". The Tajima cow is the genuine article which traditional, was cultivated brought about by the effort that does not relax of ancient people. (small birth of 1798-1872 Maeda Shusuke 1798 years Tajima districts)

Tajima cow roots
Tajima cow

With the vine cow
It is the words that came from the vine of plant. The blood relationship of the cow is clear and says a cow belonging to the same lineage with "a cow to have cramped" when I haul in a vine so that the minor details are clear.
vine cow map
vine cow "ƒcƒ‹ƒEƒV" MAP

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The main ingredient of the taste of the meat is glutaminic acid and inosinic acid, too. Of course, as for feeling meat deliciously, the taste can be called it as a result of combinations of various elements such as a fragrance or a feeling of appetite more. It is said to fluent feeling of appetite and softness, a fragrance of the meat that fat plays an important role.

The Tajima cow has the history of several hundred years. The Tajima cow polishes superior nature by continuing that I crossbreed it between Tajima cows without crossbreeding it with the other Japanese cows and created many lineage and cultivates fleshy substance to be able to boast of to. All the cause cows such as the "Kobe cow" "Matsusaka meat" "Oomi meat" are Tajima cows. In addition, it is said to inherit a trait or talent from this Tajima without exception now the national famous brand cow (Miyazaki cow / Maesawa cow / Saga cow / Hida cow / Kagoshima cow). More than national 85% are the systems of the Tajima cow.

The superior Tajima cow of the nature is fattened up with high quality feed and deep love by security, and it is it with "marbled beef meat". "Pepper-and-salt" can dissolve this on a thing of a tongue at time when I added heat so that fat lies scattered as "small Pepper-and-salt" in the shape of marbled beef in a muscle, and the cold frost which went down in the morning disappears quickly by the morning sun, and the taste that the muscle has and a fragrance of the fat delicately blend, and it is it with special "taste". It is said that I feel it by meat juices including the taste ingredient (glutaminic acid, inosinic acid, an amino acid) of the meat that "the taste" spreads in a mouth and a fragrance (a flavor) ingredient as the smell. About "the flavor", there is in particular much monounsaturated fatty acid (MUFA) among ingredients of the fat, and there are little saturated fatty acid (SFA) and polyunsaturated fatty acids (PUFA); is said that is moderate. I am superior and there is much MUFA and, in this point, has the Tajima cow hereditarily and can appreciate deepness of the taste as the beef, body of the taste.


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It is the meeting that it is called Olympics "of the" Japanese cow by a national convention a national excellent Japanese cow (a black-haired Japanese cow cow) gathers in a hall once in five years, and to compete for the superiority and inferiority. There is "the department of the beef cattle" which competes with "the department of the seed bull" competing for result of the Japanese cow improvement of an ox / the cow for fleshy substance, and several hundred Japanese cows chosen by each prefectures aim at the top in each department. As an examination result influences the brand of the Japanese cow of each prefecture greatly, for the person concerned with Japanese cow, it is right the very important meeting that was able to lack in prestige. In addition, it is right it with festival "of the" synthesis of the agriculture and forestry marine products industry without a large-scale event for information to send the agriculture stock-raising industry of the holding prefecture or sightseeing / a product / climate / culture to many observers arrived from the whole country widely is planned, and remaining in the meeting of the Japanese cow.
It is held nine times in the past since "all Japanese cows" of No. 1 were held in 1966. The Tajima cow which I exhibited from Hyogo in the department of the ability for national Japanese cow expo beef cattle performed in No. 6 1992 won the highest award (the Prime Minister Prize).
More than 85% of the Japanese Japanese cow are the systems of the Tajima cow! I stand, and, in the highest peak of the Japanese cow, as for Tajima cow lineage which anyone recognizes, anything is the number one in the world! It is the excellent cow which changed a national black color Japanese cow.
The No. 8 meet (2002) was held in Gifu in the end of September. The farmhouse of each place lavished great care nationwide, and was brought up, and Japanese cow, 469 of them which fought successfully through the preliminary of 38 prefectures were exhibited, but there was not one cow which the blood of the Tajima cow did not join. It may be right said that "all blood knows Tajima cow" in the case of a national high quality Japanese cow if I compare it to words that "all ways lead to Rome". In autumn, 2007, all of No. 9 were held in Tottori. It is going to revise it in Nagasaki in 2012 on the next time.

The holding year A holding prefecture A holding theme
No.1 1966 Okayama As for the Japanese cow, can a cow for meat be enough?
No.2 1970 Kagoshima I will complete a breed for meat peculiar to Japan
No.3 1977 miyazaki I will fix a Japanese cow for farmhouse management
No.4 1982 Fukushima I will develop the Japanese cow improvement association
No.5 1987 Simane Child I take it scale of the Japanese cow which I will grow steadily
No.6 1992 Ooita Japanese cow production to overcome the international competition that I will aim at
No.7 1997 iwate Japanese cow production to increase for a developing new varieties of plants value and fight
Mo.8 2002 Gifu The Japanese cow improvement that will hasten it at power and the developing new varieties of plants price that I am younger, the production that I will increase
No.9 2007 Tottori Japanese cow rediscovery! The future of the Japanese cow which I will build in an area
No.10 2012 Nagasaki


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The Tajima cow which kept on protecting tradition and lineage rigidly
The brand Tajima cow of the Japanese cow which Japan is proud of is a kind to have superior tradition and lineage. I spoke it in a foregoing paragraph, but, as for the origin, I am old, and it is introduced when "I plow the fields, I pull a cart, are edible and are already suitable" in "the Japanese Chronicle of Japan edited in the Heian era sequel to", and it is recognized as the lineage which is more excellent than ancient times. I protect the tradition, and the cow which repeated improvement while avoiding mating with the other prefectures cow is Tajima cow.
The north Tajima district of Hyogo is a valley among mountains of 1,000m grade. The born Tajima cow eats grass after life leisurely in hills and fields until around 6 months and is brought up. Because I exercise on a calf at a steep slope and forge a body, it is shipped in the within the prefecture outside production center, and splendid quality opens a flower, and it is it to the high-quality brand Japanese cow of the whole country including Matsusaka beef / the Kanbe cow of the good quality.

Tajima cow Tajima cow Tajima cow
In a cow farmhouse
EI let I breed a breeding ranch farmhouse / a mother cow and do stud artificially and deliver it and I can be brought up for around 8 months and sell a calf in a calf market.
EI ship the calf which I purchased from a fatting ranch farmhouse / a breeding farmhouse to fatting, the processing processing ground for approximately 2 years.
EI am consistent from a breeding fatting consistency management farmhouse / breeding to fatting. I am divided into three.
It is that they balance breeding / fatting like us, and there is the ranch which I am special and run dealing with to sale, but, with Matsusaka and Kanbe, Oomi, the most are fatting farmhouses. And particularly, above all, Tajima district is Mikata product it being it with a special brand as the training ahead of calves becoming the high-grade beef Hyogo.B

Tajima cowTajima cowTajima cow
It is nature of the bare cow to decide taste of the meat. The calf which is shipped after life with the bare cow in a half year. This bare cow is shipped in each place, and it is bred till therefore I become ¬‹ and becomes a brand cow. Is true the Kobe beef which is a high-quality brand and the most of Matsusaka beef and the thing which a bare cow is Tajima product as for the best things of the Oomi cow, but just brought up a bare cow in this ground; is "still Tajima cow".
The upbringing environment is important to fatten up high quality beef cattle. Any ‚ζ‚θ‚Ν‚ά‚Ύ‚Μ motto "bringing you up affectionately."
The born calf keeps it loose to nearly 1 year old leisurely at the clean ranch which does not let you feel stress. Then enter the cowhouse and I mind it to be able to spend it pleasantly and can be brought up.
The ground of Tajima can open in the among the mountains where green blessed with clean water and clear air is rich in. In the, besides, immediate side the angry waves of the Sea of Japan. A lot of rain is satisfied with the always moderate humidity and undergo Kyn and tense cold in winter. The body is tightened moderately and fat gets on the cow which grew in such Tajima district. I am finished to the pepper-and-salt meat which beautiful "Pepper-and-salt" meat was in so as to be artistic. I am born in splendid natural environments, and the It is brought up@‚Ν‚ά‚Ύ Tajima cow is the masterpiece which I grew nature by to the maximum relaxedly. The introduction of the ranch is this place.


šThe pepper-and-salt highest Tajima cow of the ‚Ν‚ά‚Ύ ranchš
Tajima beef Tajima beef Tajima beef

‘With the marbled beefEEEFat is in the muscle finely, and this does a line Fiber of the beef and crossing of the cerise, and it is it with bright "Pepper-and-salt" clearly. When "the pepper-and-salt meat" increases heat, "Pepper-and-salt" melts and disentangles the muscle of the circumference and I am soft and make taste better. A fragrance of the fat delicately blends with the taste that the muscle lasts then; I direct it special. This is the secret of the taste of the Tajima cow.

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About a brand cow
žA brand cow
Speaking of a representative brand cow, there is it with Matsusaka beef / Kobe cow / an Oomi cow, but, above all, as for the meat of the each best class, fatting farmhouses of the whole country knocks down the calf born in it of the Tajima, Hyogo district in a cattle market (a calf auction hall) of Tajima, and the great deal of effort can be crowded at each production center and fattens up it, and it is it with a high quality Japanese cow. In addition, it is different and has Matsusaka beef / Kobe cow / an Oomi cow and a feeling of each appetite / a flavor every production centers such as a climate / climate / how to raise / feed.


žThe highest peak Tajima cow of the Japanese cow
The affinity that Tajima cow is called a highest grade Japanese cow. The bare cow of the "Matsusaka beef" "Kobe cow" "Oomi cow" tells it about Tajima cow , and there is it. In addition, for example, there is a brand cow in Maesawa a cow / Shinshu a cow / Noto a cow / Shimane a cow / Saga a cow / Miyazaki a cow / Kagoshima black cattle and the whole country still more, but power can enter the stock raising a national black-haired Japanese cow (a Japanese cow); the prefecture introduces the ox of the Tajima cow almost in before 25, and it is it to a local brand cow of each as of the cross-fertilization with the blood of the Tajima cow.


Hyogo area brand cow
žHyogo area brand cow Carcass Christian Endeavor
On February 12, 2010, it was held in Kakogawa market. Sponsorship is local activity and a competitive show to aim at the further improvement of the Tajima cow in Kobe meat circulation promotion meeting

Eight constitution of the Hyogo area brand cow


These cou by the thing which the brand cow [a local brand cow] circulating through a market of Hyogo is seven kinds basically, but is butchered and its evaluation than A4-5 the low food is Hyogo product Tajima cow. The article which is more expensive than A4-6 to Kobe cow.


Hamada Tjima beef
The Tajima cow which we sell is raised in Tajima born in Tajima! It is completed as the best cow simply because I am brought up at a suitable place so that the cow book comes. Including the environment where I was endowed with, I make full use of high quality water, secret feed, high fatting technology, and the best beef of the black color Japanese cow which I pour warm love into one 1 and created is [still, Tajima cow]. The rating is 10 of seven or more A-5 of Skyhawk. In other words it is Kobe cow class ‚ͺ‚Ν‚ά‚Ύ‚Μ Tajima cow. I do not circulate in the market. I send it to people from the village of here Tajima. Tajima cow surloin steak highest as for one push! !


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About Matsusaka beef / Kobe beef
Matsusaka beef, the definition of the Kobe beef

œ"With the Matsusaka beef"Introduced a calf of excellent lineage from the whole country, and was fattened up in the area for of the Matsusaka beef individual identification system of administration; non-; pass, and call the cow of the black-haired Japanese cow of the product "Matsusaka beef". The typical Matsusaka beef introduces the calf which I choose you and outran of from 7 months to 8 months after life in that from Tajima district (Hyogo), and, for about 3 years, one 1 lavishes great care by the hand of the farmhouse, and it is fattened up while giving it mainly on rice straw, barley, a sliding paper-door, a soybean cake. The massage with beer and the shochu to give for the appetite increase of the cow is in particular famous. The Matsusaka beef is accepted as the best beef cattle in Japan by superior nature, perfect breeding management, and the splendor of the taste is praised as "a work of art of the meat" nationwide from the world.

@@@The history of the Matsusaka beef
@The edge of the eaves heard the bark of cow in the farm village until Showa 30's. The farming family used a cow as (working cattle) for farming and loved it like a family and bred it carefully at that time. In the Matsusaka district, a farmhouse of Matsusaka purchases Tajima cow (a cow) which Oomi (Shiga) purchases Kii and the various places of the farmhouse of the (Wakayama) again, and fattened up a calf (a female) of six or seven months born in excellent Tajima (Hyogo) more than 1 as working cattle willingly from ancient times, and it is said when the cow which I fattened up for a short term was put on sale as Matsusaka beef. When three or four years passed as farming use, the cow gradually gained weight, and I was finished, and it was put on sale as good-quality beef cattle in the days of the Russo-Japanese War by an excellent thing called "‘Ύ‹". The cow of the Matsusaka district gradually raises the name and, in 1935, acquires the best honor at an open "cow stock raising exhibition for national meat" in Shibaura, Tokyo market, and it is said afterwards by a farmhouse and the effort of the person concerned when I spread fame in the whole country as highest grade beef cattle "Matsusaka beef". There is the definition of these those days with "the excellence class that the Matsusaka beef cattle fattened up it with a black-haired Japanese cow cow in an area around Matsusaka-shi" with the thing which association of Matsusaka beef beef cattle prescribed. It is I purchase a bare cow (a calf) with the fatting, and to bring you up. Furthermore, there was it when I "limited the cow elected by an excellent prize to Tajima district product ‚ά‚κ‚Μ Tajima cow" in the agreement of the Matsusaka beef expo (a competitive show). The operation of the Matsusaka beef individual identification system of administration begins (2002) in August in 2002, and a Matsusaka beef meeting is formed (2004) around a Matsusaka beef production farmhouse on November 1 in 2004 and is active for the production promotion of the Matsusaka beef and security of security / the relief.



œWith the Kobe beef Kobe meat circulation promotion meeting It is written down on the page of the definition as follows.

uThe Kobe beef is a stocker / the bullock which I assume the Tajima cow of this prefecture product Japanese cow a bare cow among Hyogo products (Tajima cow), and the registration member (a producer) of this meeting fattens up it till I ship it as beef cattle from a calf and shipped in the edible meat center of this within the prefecture, and carcass rating shall fall under the next matter.

@EA fleshy substance classFƒVƒ‚ƒtƒŠ‚ΜBMS value NO.6 The above
@EAn edible produce classFAEB class
@ECarcass weightF450kgˆΘ‰Ί@i2006 age April 1@An agreement revisionj
@@@@@@@@Castration¨@260kgFrom the above470kgIt is assumed that I am as follows
@@@@@@@@A female¨@230kgFrom the above470kgIt is assumed that I am as follows



@@@The history of the Kobe beef
@There is the taste of the Kobe beef in the superior nature of the Tajima bull which is "a cause cow".
Originally the Japanese cow was used as the farming and transportation use of the load wholly because there was not a custom to always eat meat in Japan. iThere are the documents which used milk 1300 years ago.j
The Tajima district of North Hyogo faced the Sea of Japan, and the Tajima cow that small-sized, a body was tightened played an active part in narrow Tanada because plains were few mountainous countries a sharp turn was good, and to be able to work. Soft grass is good and grows, besides, so that a temperature difference of Night and Day is big in the summer of the Tajima district, and night dew drops. It was fully given this grass and water with many minerals and received the massage that was full of the love of the farmhouse, and the skin hide and fur of the Tajima cow seems to have become gradually flexible.
The "cow making of which inherited a superior characteristic from generation to generation" called "a cow to have cramped" became popular in each place of West Japan in the days of Edo in last years, and there were many cows to hang which were particularly famous in the Tajima district, and it was made. "The Shusuke string" which a farmhouse of Mikatacho, Hyogo, Maeda Shusuke made is particularly famous.
Shusuke who had the eyes which distinguished a good cow since the days of a child gathered through hardships superior female cows and crossbred it and had a relative and the person of the neighborhood keep it and succeeded in making superior lineage. It is important to manage so that other local cows and blood are not mixed, but continues protecting good lineage to date to maintain an excellent kind
There are "‚ ‚Β‚½‚Γ‚ι" of Mikatacho, Mikata-gun, "‚Σ‚«‚Γ‚ι" of Onsencho, three systems of "‚ζ‚΅‚Γ‚ι" of Kasumi-cho, Kinosaki-gun now.
It is an opportunity the opening of a port of Kobe Port in Keio 3 now approximately 140 years ago that I got possible to eat beef in Japan Even if the foreigners living in the foreign settlement of Kobe want to eat meat, it is said that the dismantling of the cow was oneself because there is not a butcher shop. They who ate Tajima cow by chance then to the captive of the tastec Come to be called "Kobe beef" as "the delicious beef which ate in Kobe", and the name is international; was done.

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¦1ƒAƒƒmƒqƒ{ƒR
God that ƒAƒƒmƒqƒ{ƒR (“V”V“ϊ–΅, a sun spear) appears in "a description of folk history", the Japanese myth of "the Japanese Chronicle of Japan." It was a prince of Silla formerly. A daughter of ‘½’x–€”δ‘½ŽŒ of the next which is ƒ^ƒaƒ}ƒ‚ƒŠ that a great-grandchild of ƒAƒƒmƒqƒ{ƒR is considered to be God of the cake (‘½’x–€–Ρ—, Mamoru between the paddy path) is mother of ‘§’·‘Ρ”δ”„–½ (the Jinguu empress), Š‹ι‚Šz”δ”„–½. In addition, as for ƒAƒƒmƒqƒ{ƒR, there are royal families of Silla, Boku, the opinion to do when the connection with him, α@Œφ is possible in old days. In any case God (an example) that "the sky" is related to the ancestor of the Imperial Family because of a name deeplyF It is notation at the same level as God) of the Japanese Olympus, and, as for the name with the kanji of "the sky", there is not a similar instance else for the name of the prince of other countries.

With "the description of folk history", I tell as follows.
The light of the day seemed to become a rainbow and hit the pubic region in old days when a woman took a nap at a marsh called ƒAƒOƒkƒ} (ˆ’‹ο“z–€ flatters it, Lake ingredient) of Silla. Then the woman laid P ‚ρ‚Ε, a red ball in a moment. The man who looked at the state asked and got the ball and carried it without separating the body. One day, for the middle when a man carried food to the mountain with a cow, I met ƒAƒƒmƒqƒ{ƒR. When a man killed a cow and intended to eat, ƒqƒ{ƒR misunderstood it and arrested you and can enter the prison. Even if a man vindicated it, as for ƒqƒ{ƒR, the man held out the red ball which I always carried because I did not forgive it and had you finally permit it it. When ƒqƒ{ƒR took the ball home with ƒqƒ{ƒR and put it on the floor, the ball became the beautiful daughter. ƒqƒ{ƒR assumed a daughter a honest woman, and the daughter took out a delicious dish every day. However, I said that I returned to the country of the parent and got on a boat and escaped in ”δ”„Œι‘\_ŽΠ (‰ΊΖ”δ”„–½ (ƒVƒ^ƒeƒ‹ƒqƒ) of the daughter of the king great as for chief priest God as of Higashinari-ku, Osaka-shi) of Tsu of Namba because ƒqƒ{ƒR which one day I treated, and got excited cursed a wife. ƒqƒ{ƒR came to Japan in pursuit of a wife reflectively. The name of this wife is ˆ’‰Α—¬”δ”„_ (ƒAƒJƒ‹ƒqƒ). However, because God ruling over the straits of Namba shuts it out and was not able to go to the cause of the wife, it strikes the Tajima country and does it when I watch therefore local daughter / in front of Tsu, and ‚Ζ married.

"The Japanese Chronicle of Japan"
Child / ƒAƒƒmƒqƒ{ƒR of the Silla King brought dedicated treasure, ball of the grouper, ball of long legs, Akaishi, sword, pike, mirror, seven kinds of the worship instrument with sakaki of the bear with child / ƒAƒƒmƒqƒ{ƒR of the Silla King in March in Emperor Suinin spring, 3 and came. In addition, I reach Izushi of the Tajima country via Harima country, Oomi country, the Wakasa country and do it when I settle down in there and married local daughter / hemp many crows (in addition). These dedicated treasure is fetishs worshiping sun god, and it is thought with ritualistic implements worshiping the sun god whom a citizen of visit from Korea employed. Name in itself called "ƒqƒ{ƒR" expresses a pike used by a festival to worship sun god, and it is a spirit-dwelling object of the sun god. In addition, a country to appear here is strong land of the influence of people pro-visit. I am considered to be an ancestral god of the country development in the Tajima country where I settled down in, and I am thick now, and it is believed. From these, ƒAƒƒmƒqƒ{ƒR is thought about with God whom a visit person affiliated with Silla which lived in Izushi believed in.


¦2"The Japanese Chronicle of Japan sequel to"
The A Japanese period sequel to hits the second of the history of 6 countri history of the to continue in "the Japanese Chronicle of Japan" in an Imperial compilation history book edited in the days of peace in the early days for a Japanese period sequel to. Mamichi Suganono were completed to (797 years) for Enryaku era 16 years. I treat the history of 95 years to (791 years) from (697 years) for Enryaku era ten years of the Emperor Kanmu in the Emperor Monmu first year and become it from all 40 volumes. It is the basic historical materials of the Nara era. It is chronological order, classical Chinese notation. In this handwriting "is suitable for Tajima cow, Farming / A cart / appetite". Tajima does nurturance of a cow from ancient times, and there is a description of product ‚· in —Η’{.


¦3"Kudara"----Than a Japanese Japanese dictionary
(1)1 of the three countries of the Korea ancient times. It is half formed in the Chen-Fan (‚Ξ‚©‚ρ) northern part in the fourth century. It is pressed by ‚Μ‚Ώ Kokuryo (‚±‚€‚­‚θ) and moves to the peninsula southwest region. The imperial family is called •v—]‘° affiliated with Kokuryo. Relations with Japan were close and introduced continent culture into the Buddhism and gave the formation of the Japanese antiquity big influence. I was destroyed in 660 by the Allied Forces of Tang / Silla (‚΅‚炬). ‚Π‚α‚­‚³‚’. BR ] to say according to the ancient Korean that [" ‚­‚Ύ‚η means Omura in a designation in Japan
(2)The place name which was named because the visit person from Korea lived in the ancient times.B
œThe place name of Kitakatsuragi, Nara (Katsuragi) county Koryouchou.
œThe Furugoori name that is estimated to be Ikuno-ku, Osaka-shi hit.



¦4 country cow FIG. 10@‘‹\}
‘‹\} Œδ~‹

‘‹\} ‘ ‘

‘‹\} ’A”n‹

An exhibition photograph of country cow FIG. 10
This place


country cow FIG. 10( ‘‹\})@It is the illustration of the domestic cow which suffered from (1310) for Enkyo era three years of Kamakura last years. It was written by nom de plume / ‰Ν“Œ–q“Ά”J’Ό–› and became the collection of books (the seal of the Sakyo Teikan Fujiwara collection of books) of archeologist / Teikan To of the middle later in the days of Edo. Because it is done ŠŽϋ by 28 S (a volume) of the flock book collection by categories that scholar of ancient Japanese thought and culture / Hokiichi Hanawa edited this book, it is thought that it is it to the original text. It is the collection of books of Teikan To, but it is a book or it was the collection of books of another person because the seal of "the House of game samisen" is seen or a hand crossed to another person from Teikan To. The figure of cow should have FIG. 10, but there is a possibility that the thing doing an idea has lost one with 9 now, but the will that is going to get the whole book in another day can call at the preface of Teikan To. br A system / a characteristic / the property of the then Japanese cow is described, and "skin of to cook whether a bone is thin, and the clause of the Tajima cow is Ž³ is thin, and load a waist back ‚ά‚λ‚΅ corner, and it is particularly firm, and it is written with aperture Hiroshi excellent specimen ‚¨‚Ϊ‚΅ of the flower" above all.

The explanation is as follows.
i1j The Chikushi cow has good figure, and it is originally a product of Iki Island. Because I was considered to be a sacrifice (edible) of former armed forces in the case of the Mongolian Invasions, I decreased at one time, but in late years increased again. i2j A sacred kitchen cow is the cow which is stout by the product of the Hizen country sacred kitchen. Originally, by the name from the place that was Mitsugu cow, it was the production center of a used excellent cow. It is said that it was admitted the seal of the picture in the morning by Kintsune Saionji.
i3j The Awaji cow is small, but power is strong, and there are a lot of excellent specimens, too. In late years I got a sacred kitchen cow and equal evaluation from Kintsune Saionji. i4j The Tajima cow is strong as double circle with a waist and the back, and there is much x‹. A bone is thin, and Ž³ or skin to cook is thin, and load a waist back ‚ά‚λ‚΅ corner, and is particularly firm; aperture Hiroshi excellent specimen ‚¨‚Ϊ‚΅ of the flower
i5j The Tanba cow resembles Tajima cow closely and is, and in late years there are many excellent specimens.
i6j There is characteristic that I am large as for the Japanese cow very much. However, there was the fault that a corner hoof had weak, but in late years improved.
i7j There is the Kawachi cow in x‹ in a place to be pretty good.
i8j The Totomi cow is a product of Sagara Maki of the lotus flower emperor territory. It is the x‹ to mistake for to Chikushi cow in appearance, but I act violently a little, and it is a thing. It is said that the late Imadegawa lay priest Prime Ministers let you put the lineage of the Chikushi cow into this ground.
i9j The Echizen cow is large, too, and there are many excellent specimens.
i10j The Echigo cow is strong in power, and there is rarely an excellent specimen. There is not the figure of this cow.

It may be said that the characteristic of the current Tajima cow is superior fleshy substance and a thing by strong heredity cultivated from ancient times.

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