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Food & Beverage

Forget wagyu, pass the ostrich: Eco-friendly delicacy gains in Japan

Low-fat fowl wins fans during pandemic thanks to farm-to-table app

Takayuki Kato believes ostriches are the answer to more sustainable meat. (Photo by Tadanori Yoshida)

TOKYO -- In a small mountainside city not far from the bustle of Tokyo, farmer Takayuki Kato is on a mission to turn ostrich meat from a novelty to a staple in Japanese households.

Queen's Ostrich Tsukuba, located 75 km northeast of the capital, houses about two dozen ostrich. The birds appeared unfazed by the sweltering heat on a recent summer day, and seemed curious about the interlopers in their pen.

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