Glossary (Phrase list) >> Japanese Beef

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Wagyu 和牛

 

  Kobe beef is well known, but there are other delicious Japanese beer such as Matsuzaka, Yonezawa and others in Japan.  Hayama beef is good and popular as the neighboring beef of Kamakura.  Most of them are so-called Kuroge Wagyu (黒毛和牛, Japanese black cattle).

 

  We hereby introduce the very typical Wagyu cooking as follows.

 

  We don't necessarily use only the marbled beef called Japanese Shimofuri 霜降肉 for Teppan Yaki and Yakiniku.  Many Japanese like lean beef and also like the steak and BBQ with the imported beef that is not so fatty as the Wagyu meat.

 

Read more about Teppanyaki & Yakiniku

 

 

  On the other hand, the Wagyu marbled meat is the best and indispensable for Sukiyaki and Shabu Shabu.

 

Read more Sukiyaki, Shabu-shab

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