日本和牛

For the 2019 Seminar on Japanese Wagyu, we invited Masuo Chiba to give a lecture for attendees from Taiwan.

Japanese Wagyu comes in a variety of cuts. Each cut has a different type of fat content and should be prepared using different methods.
Mr. Chiba has given full of valuable information to attendees. For example, he explained how to carve the different cuts, and discussed the characteristics of each cut.

JFOODO held “Japanese Wagyu Beef Seminar: A Wagyu beef expert shares all the know-how about Japanese-made Wagyu beef” where Mr. Yoshinobu Niiho, known as a meat professional in Japan with numerous media appearances and awards, was invited to speak.

He told participants that they should choose the most suitable cutting method depending on the part of the Wagyu to get the best taste of Japanese Wagyu beef. He also emphasized the importance of preserving meat properly. Moreover, Ms. Riko Yamawaki, a cooking expert invited as a guest speaker, explained the best way to cook each cut of Japanese Wagyu beef.

In addition to how to cook Japanese Wagyu beef, participants learned how to entertain guests with this luxury ingredient and how to make the best use of this precious food as a gift.