Wagyu's most striking characteristic is pervasive marbling. Achieving evenly distributed fat is a slow process. Wagyu cows are typically bred for upward of 30 months.
Wagyu beef —
Wagyu's most striking characteristic is pervasive marbling. Achieving evenly distributed fat is a slow process. Wagyu cows are typically bred for upward of 30 months.
Courtesy Saga Prefecture/JNTO
Marbling brings out a fifth primary taste, umami, a Japanese term that describes a subtle sweetness and aroma.
"So umami!" —
Marbling brings out a fifth primary taste, umami, a Japanese term that describes a subtle sweetness and aroma.
Courtesy 511
Sukiyaki simmers thin slices of beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar and sake.
Traditional sukiyaki —
Sukiyaki simmers thin slices of beef in a pot with vegetables, usually bathed in a sauce made with soy sauce, sugar and sake.
Courtesy JNTO
Beef tartar, or "nigiri Wagyu sushi," is a relatively rare preparation in Japan.
Nigiri Wagyu sushi —
Beef tartar, or "nigiri Wagyu sushi," is a relatively rare preparation in Japan.
Courtesy 511
Health-conscious eaters may be wary of the web of fat (called "shimofuri") woven through slabs of Wagyu. However, pure Wagyu beef contains mostly monounsaturated fatty acids rich in Omega-3s.
How healthy? —
Health-conscious eaters may be wary of the web of fat (called "shimofuri") woven through slabs of Wagyu. However, pure Wagyu beef contains mostly monounsaturated fatty acids rich in Omega-3s.
Courtesy Promotion Airport Environment Improvement Foundation/JNTO
At the Oak Door Steakhouse in Tokyo, steaks designated F1 (a mix of two breeds, such as Wagyu and Angus) are more popular than pure Wagyu beef because they're cheaper yet still yield good quality. The restaurant's Tomahawk steak (pictured) can feed up to six people.
Tomahawk cut —
At the Oak Door Steakhouse in Tokyo, steaks designated F1 (a mix of two breeds, such as Wagyu and Angus) are more popular than pure Wagyu beef because they're cheaper yet still yield good quality. The restaurant's Tomahawk steak (pictured) can feed up to six people.
Brandi Goode
Only .06% of beef consumed in Japan bears the Kobe distinction, and only 3,000 cattle each year are certified as Kobe grade. The total Wagyu population is around 1.7 million cows.
Wagyu beef isn't Kobe beef —
Only .06% of beef consumed in Japan bears the Kobe distinction, and only 3,000 cattle each year are certified as Kobe grade. The total Wagyu population is around 1.7 million cows.
Courtesy Japan National Tourism Organization (JNTO)
This floral stamp marks authentic Kobe beef.
Stamp of Kobe —
This floral stamp marks authentic Kobe beef.
Brandi Goode