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Maesawa beef feels quiet at first. It does not shout like Kobe beef. Still, one bite can explain why Maesawa beef is famous in Japan. This premium beef brand comes from Maesawa, Os...
Yamanashi Prefecture is best known for two things: Mount Fuji and wine. Fewer people realize it also produces one of Japan’s most distinctive beef varieties. Koshu Wine Beef is a h...
Most people have heard of Kobe beef. Yet far fewer know the name behind it. Tajima beef is the original — the cattle breed and regional standard from which Kobe, Matsusaka, Omi, an...
There’s a moment, somewhere between your first bite and the second, when you realize this isn’t like other beef. The fat is different. The flavor lingers in a way that’s hard to ex...
Sasuke Pork is a premium pork brand from Ninohe in Iwate Prefecture, Japan. It is known for tender meat, sweet melting fat, and careful farm-based production at Kuji Farm. This Iwa...
Irish Wagyu steak is now available in Canada – marking a rare development for Irish beef exports – Bord Bia said today (Thursday, April 16). Canada is now the only market in North...
Some Japanese beef brands are famous worldwide. Kobe and Matsusaka come to mind immediately. Koshu beef from Yamanashi Prefecture deserves a place in that conversation too. What Is...
From mid-April, Melbourne diners are getting a rare shot at Matsusaka wagyu, one of the world’s most tightly held and luxurious cuts of beef.
Hyun does a “Hyun-makase” with 12 different cuts of wagyu. At $159, it’s the priciest of its kind.
Monterey's iconic steakhouse now features American Wagyu Prime Rib from Snake River Farms, delivering exceptional richness and flavor. The post Whaling Station Steakhouse Elevates...
Behind the scenes, competing forces battle for the reputation of prestige meat.
Owner Kevin Phillips announced that The Whaling Station Steakhouse now ages its slow-roasted American Wagyu cuts for four weeks. The post Whaling Station Steakhouse Elevates Its Ic...
One of Japan’s largest Wagyu breeders has highlighted a shifting focus from marble score to fat quality, while also revealing his company's plans to create a "next-generation lives...
Within the broader spectrum of high quality marbled beef being generated in Australia based on Wagyu genetics, a new niche is emerging for more moderately marbled product at more a...
Open for only three hours a day. Yet, there is a legendary "Jingisukan" (grilled mutton) restaurant where the flow of customers flying in from outside Hokkaido never stops. That pl...
Kamaishi ramen is a traditional Japanese ramen from Kamaishi City in Iwate Prefecture. Ultra-thin curly noodles, a clear soy sauce broth, and a gentle, nostalgic flavor define this...
Some foods earn their reputation through marketing. Others earn it through flavor. 鹿児島黒豚 Kagoshima black pork belongs firmly in the second category. One bite of a properly coo...
SuperValu, in partnership with Kepak and Warrendale Wagyu, has today (Thursday, April 30) announced details of a new end-to-end Wagyu beef supply chain. The new partnership sees Su...
ABP Food Group has this morning (Tuesday, April 20) announced the opening its Wagyu Programme for new farmer applications. The ABP Wagyu Programme has been in operation for several...
If you want to try one of Japan’s best seafood dishes, look for Nodoguro. This deep-sea fish is often called the “Wagyu of the Sea” because it is so rich, fatty, and tender. Its of...
In today's episode of The Weekly Grill, host Kerry Lonergan visited Wagyu Edge 26 in Brisbane to catch up with AWA's president Laird Morgan and CEO Matt McDonagh to explore the exp...
Koiwai Farm is one of the top sightseeing destinations in Japan’s northern Iwate Prefecture, offering visitors a chance to experience the beauty of rural life. The farm has int...
The talented Koki Watanabe offers a farmhouse-style dining experience in the woods of northern Kyoto.
Are you ready to bring a taste of Morioka home with you? Designated as the only Japanese city on the New York Times’ “52 Places to Go” list in 2023, Morioka is a castle town with...
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