What Makes
Japanese Wagyu Special
What Is
Japanese Wagyu?
Japanese Wagyu is more than just a food.
It is also a creation of Japan's culture.
The special flavour of
Japanese Wagyu
Japanese Wagyu is beef consisting of varieties that have been improved upon over many years. Beef can only carry the Japanese Wagyu label if it comes from one of four varieties or a crossbreed thereof: Japanese Black (Kuroge Washu), Japanese Brown (Akage Washu), Japanese Shorthorn (Nihon Tankakushu), or Japanese Polled (Mukaku Washu).
Japanese Wagyu has a special flavour. It comes from Japan's rich natural climate, where ranchers apply long-established practices and experience to meticulously produce the safest possible beef. This delicacy can be prepared according to a diverse range of methods and recipes based on Japan's washoku cuisine.
The stories of how it became so special are deep and rich. The more familiar they become, the more you can savour the delicious flavour. Japanese Wagyu is more than just a food. It is also a creation of Japan's culture.
The allure of Japanese Wagyu
What makes Japanese Wagyu so enticing is the beautiful white marbling running through the red meat. That marbling doesn't just look luxurious.It also creates its gentle flavour, as well as a sweet aroma reminiscent of coconut. The scent is so particular to Japanese Wagyu that it has its own name: "wagyu-ko."
Washoku culinary
culture and Japanese wagyu
Washoku, or Japanese cuisine, is a treasure trove of diverse foods created from the country's varied and dynamic climate. One of the most delicious foods that best suits Japanese washoku cuisine, which brings out the natural flavours of ingredients, is Japanese Wagyu. Ranchers attentively raise each head of cattle according to the local climate and weather.
