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  1. 戦後日本の農地改革
  2. 日本の農地改革が成功した理由
  3. 水稲農業
  4. 田植え
  5. 初期の機械化農業
  6. 農地の再編成
  7. 野菜果物栽培の革新
  8. 米の配給と補助金制度
  9. 日本の農業人口の減少
  10. 農家の規模と後継者問題
  11. 日本の農業の担い手 
  12. 三ちゃん農業
  13. 日本人の食生活の変化
  14. 日本の酪農
  15. 日本人はどのような乳製品を食べるのでしょうか
  16. 日本の肉牛
  17. 農家の収入の変化
  18. 日本の養蚕
  19. 日本における食糧の自給
  20. 日本における米の自給
  21. 日本における有機農業
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A Matsuzaka cow strains against having beer poured into its mouth.
A carefully tended Matsuzaka cow being hand-fed beer.
Photo Courtesy of Matsusaka City Tourist Information Center.
Beef Cattle in Japan
Raising cattle for beef has become a significant part of Japanese agriculture since the 1960s. Most Japanese beef cattle are not raised on large ranches and do not graze in pastures or open grasslands. Instead, they are raised in small pens and individual stalls, and fed a diet of grain. In 2001, there were 110,000 households raising 2,806,000 head of beef cattle in Japan. As with other crops, producing cattle for beef has shifted toward larger commercial operations and small farmers no longer raise a few beef cattle on the side. Matsuzaka, in Mie, is Japan’s most famous beef-raising area. It produces the heavily fat-marbled beef that Japanese consumers prefer. Matsuzaka cattle are raised in small stalls where they lead a pampered life. They are fed grain and beer, and their bodies are massaged every day to produce the desired texture in the meat. Matsuzaka beef is very expensive. Click on CHARTS, below, to learn more about beef cattle in Japan.
言葉の説明:  commercial  |  fat-marbled beef

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