Today, we’d like to introduce “Wa-gyu” or Japanese beef because it is the very important in Japanese modern cuisine.
It is now considered one of the highest quality brands in the world and there are different variety of cow… Kobe, Mishima, Matsuzaka, Ohmi and so on.
Do you know how to select the best Japanese beef for you?
It is really important, but there are some ideas.
Japanese people has worshipped cows as a religious symbol for a long time.
There are several statues of cows at Kitano tenmangu sinto shrine in Kyoto.
And some temperatures pray cows in them for cows’ health and fertility of agriculture.
In many centuries, the beef was not eaten in Japan.
But in 19 century, Japan began to open their door to global to look at Western culture.
To ban on eating beef was lifted, and the beef got to be a symbol of Westernization.
“Gyu-nabe”, boiled beef in a miso soup, was the pioneer of the “cool” culture at that time.
The gyu-nabe successfully evolved to “Suki-yaki”, thin-sliced marbled beef boiled in a dedicated pot.
As you know, the point of the most difference between Western and Japanese beef is marbled or not.
On the other hand, most of the Western beef is lean, with less fat than the Japanese.
“Marbled” beef means moderately controlled fatted beef, softly melting on your tongue in a rich flavor.
That is said “like Sashimi of fish”.
For your information using the soft and tasty Wa-gyu, “Teppan-yaki”, in which chefs perform grilling beef on a hot irons in very front of customers, becomes popular little by little. “Glestain” knife brands are often used by the chef for better performance.
If you have any question, please feel free to contact us anytime.
Thank you for reading and best regards!
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!